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Veggie fried rice with brown rice, egg, peas, and corn in a ceramic bowl

Veggie Fried Rice with Brown Rice and Frozen Vegetables

Veggie fried rice with brown rice and frozen vegetables is a quick, flavorful meal with tender eggs, separated rice grains, and savory sesame-seasoned vegetables. It is an easy option when you want a satisfying weeknight dish with fresh finishing touches.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 5 - one heaping cup full per serving)
Course: Dinner
Cuisine: Asian-Inspired
Calories: 286
Ingredients Method Notes

Ingredients
  

Aromatics
  • 2 tablespoons sesame oil, divided
  • 2 cloves garlic, minced
  • 1 1-inch piece fresh ginger, grated
Fried Rice
  • 3 eggs
  • 4 cups brown rice, cooked, cooled, and separated
  • 1 cup frozen corn
  • 1-2 cups frozen peas
  • 1/2 tablespoon rice vinegar
  • 2-3 tablespoons soy sauce
  • fresh chives, fresh basil, baby spinach, or other desired add-ins

Method
 

Cooking
  1. Warm 1 tablespoon of sesame oil in a large pan over medium heat. Add the garlic and ginger, then stir-fry for 1 minute.
  2. Crack the eggs into the pan and gently move them around until they are barely cooked, about 1-2 minutes.
  3. Add the cooked brown rice and stir-fry for a few minutes. Add the remaining tablespoon of sesame oil and increase the heat so the rice cooks in the hot pan. Allow the eggs to combine with the rice.
  4. Add the frozen corn, frozen peas, rice vinegar, and soy sauce. Continue stir-frying for another 1-2 minutes.
  5. Remove the pan from the heat and mix in any additional add-ins before serving.

Notes

For the ginger, fresh ginger paste was used. Both leftover rice from the night before and prepackaged cooked brown rice have been used; the prepackaged cooked rice works well because it separates easily for fried rice.