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Vegetable Fried Rice


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Vegetable Fried Rice


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Vegetable Fried Rice

Don't know what to do with that container of white rice you received from take-out and didn't really want? Here's one suggestion


  • Ready Time : 0 min




  • 3 cups cooked white long grain rice (brown can be substituted)
  • 4 tablespoons low sodium soy sauce
  • 3 teaspoons rice wine vinegar
  • 1 ½ teaspoons sesame oil
  • Pinch of sugar
  • 2 tablespoons peanut or vegetable oil
  • 4 ounces, (about 5 medium) cremini mushrooms, sliced
  • 1 small carrot, diced (about ¼ cup)
  • 2 large eggs, lightly beaten
  • 1 scallion, thinly sliced
  • Kosher salt and freshly ground black pepper


Cook the rice according to package instructions and reserve, or use leftover rice.  Prepare the sauce by whisking together the soy, vinegar, sesame oil and sugar, reserve.

Heat the oil in a large skillet, cook and stir the mushrooms and carrots, over medium heat until lightly browned, about 5 minutes.  Add the egg to the skillet and scramble until the egg is dry.  Stir in the rice, scallions and sauce and cook until all the ingredients have combined and the rice is heated through and completely coated with the sauce.  Season with salt and pepper.



Fried rice is a great standalone dish, especially when you add diced cooked chicken, or any “bonus” diced meat.  You can also embellish the rice with bok choy, frozen peas (thawed), water chestnuts or just about any vegetable you enjoy.  The key is not to overcook the dish; you want the rice to pick up flavor, color and a slight crunch. It’s always best to start with rice that has sat out for a while. A similar rice dish called nasi goreng is enjoyed in Indonesian culture for a filling and nutritious breakfast. For a more authentic nasi goreng, add some indigenous spices such as cumin, ginger and coriander.


About June Hersh


June Hersh is teacher, writer, speaker, cook and mom. She combines her talent for cooking with her dedicated support of the Museum of Jewish Heritage — A Living Memorial to the Holocaust - by writing Recipes Remembered. She recently completed her second book, The Kosher Carnivore (St. Martin’s Press, 2011) and is at work on her third book Simple, Simpler, Simplest. Find out more about June and by her books here!

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