healthy fried rice

This easy veggie fried rice is simple and quick to throw together for a weeknight meal or side. Loaded with vegetables and flavor, you&#x27;re going to love it!

Easy Veggie Fried Rice Recipe

onion

garlic (, finely chopped)

Soy Sauce (,

apple cider vinegar

sesame oil

rice

Black pepper to taste (, optional)

In a large pot, sauté the onion and garlic with the sesame oil or broth until slightly brown. About 5 minutes.

Add the veggies and sauté until browning at the edges. About 5 more minutes.

Add rice, soy sauce, and vinegar and mix until combined and heated through. About 2-3 minutes.

Garnish with green onion and black pepper and serve!

<em>This vegan Kimchi Fried Rice is the perfect balance of spicy, salty, and satisfying. Plus it's packed with veggies and only takes 15 minutes to cook!</em>

Kimchi Fried Rice

green onions, sliced;

garlic,

(142 g) frozen peas

(146 g) carrots,

(215 g) kimchi*, roughly chopped

(450 g) cooked white or brown rice

tamari, liquid aminos, or soy sauce

sesame oil (optional)

Cook the Veggies: 

Add a splash of water or neutral cooking oil to a large saucepan over medium-high heat. Add the white portion of the green onions and garlic to the pan and cook until translucent, 2 to 3 minutes. Add the frozen peas, carrots, and kimchi to the pan and cook until tender, about 5 minutes.

Add the Rice

 and tamari to the pan and mix well; reduce the heat to medium low and sauté for 3 to 5 minutes, or until warm. Turn off the heat and stir in the sesame oil, as well as any additional hot sauce to taste, if necessary.

Serve: 

divide equally onto serving plates and top with green onions, or as desired. Serve warm; leftovers will keep in the fridge for up to 4 days.

First time having kimchi and I loved this recipe - as did my meat-eating boyfriend! I used half the amount of rice, added broccoli and cooked up some tofu dumplings on the side for an easy weeknight meal. Thanks so much for this recipe! Definitely a winner.

I love the simplicity of this delicious dish! I’ve made it a few times now and it’s very satisfying while leaving the tummy feeling good! Love your recipes, thank-you! 😃

A simple recipe for Vegetable Fried Rice that can be made with almost any veggie you have on hand or need to use up. This recipe has more veggies than rice! Vegan-adaptable and GF.

Farmers Market Fried Rice

tofu (or two eggs, whisked) Or

coconut oil (or peanut oil, olive oil,

leeks

garlic cloves, rough chopped garlic

edamame

cooked, cold, dry rice

soy sauce or GF Liquid aminos

salt and pepper

scallions

sesame seeds

In an extra-large non-stick skillet, heat 2 tablespoons oil over medium heat and scramble the eggs or tofu. If using tofu, blot it dry first, and break it apart into little bits with the spatula in the pan. Season with a little salt and pepper ( and if you want your tofu yellowish, add a pinch of turmeric). Set aside on a large plate. See notes.

In the same pan, heat oil over medium, and saute the leeks or onion. Once tender add the garlic, saute 1-2 minutes. Lower heat to medium and add longer cooking veggies first like carrots and mushrooms, then add the other veggies, leaving the greens, kale or cabbage to add at the end. Toss in the frozen edamme and give a stir, and set the veggies aside next to the tofu (or scrambled eggs).

Add enough oil to lightly coat the pan. Add the rice, spreading it out. Turn up heat to med-high, and let it get a little crispy, resisting the urge, to constantly stir. Flip the rice big sections,  using a spatula and crisp up the other side. Once the rice is crispy enough to your liking, add back in the tofu (or eggs) and the veggies. Give a good stir to combine. Add the soy sauce, sesame oil and salt and pepper to taste.  If adding the Hondashi, stir in a little at a time. Adjust soy sauce and sesame oil, adding more if you like.

Divide among bowls and top with fresh scallions and Furikake or toasted sesame seeds.

Fried Rice will keep up to 4 days in the fridge and can be reheated on the stovetop or in a microwave.

Amazing flavor. MY family wants it weekly. I followed exact recipe with boneless chicken breast.

Super delicious as per usual! I eagerly await your email every saturday! I have everyone in my family addicted to your recipes as well!

The rice took much longer than I thought, I should of taken your suggestion to resist the urge to flip more seriously- so note to others, when you think you should flip..give it another minute!

A veggie packed fried rice recipe that you can make with whatever veggies and leftovers you have in the fridge! Toasted cashews and leftover rice are lightly pan fried with a mix of fresh and frozen veggies like carrots, onions, peas, and corn and then it&#39;s all tossed together with my savory homemade Maple Sesame Sriracha Sauce.

"Throw it all in" Vegan Fried Rice

raw cashews

coconut oil

carrots (chopped)

garlic

bell pepper (chopped)

corn

peas

frozen shelled edamame

rice (leftover works best*)

cauliflower rice

tbsp

tbsp low-sodium tamari

maple syrup

kosher salt and black pepper

In a large frying pan set to medium-high heat, add the cashews and cook for 2-3 minutes until lightly toasted and golden brown. Then set aside.

Toast the Cashews

Finely chop the carrots, onions, and bell pepper. Then mince the garlic and set aside. Place the frozen edamame in a microwave-safe bowl and cover with boiling water. Stir and set aside to thaw.

Prep

In the same frying pan you used for the cashews, add the coconut oil, carrots, and onions and cook on medium-high heat for 2-3 minutes. Add the garlic, bell pepper, and a pinch of salt and pepper then cook for another 2 minutes.

Season with Everything But the Bagel seasoning and then add the corn, peas, cooked rice, and cauliflower. If you have any leftover cooked veggies in the fridge you can add those in now.

Next add the tamari, sesame oil, Sriracha, and maple syrup. Mix well and add salt and pepper to taste. I sometimes add more Sriricha or tamari to taste here too.Top with the toasted cashews and edamame and enjoy!

Cook

This healthy fried rice recipe is a fan-favorite! One reader commented, "OMG, I am not overreacting at all: this is the best recipe of rice, EVER." If your rice is already prepared, this recipe takes just about 15 minutes to prepare. If you need to prepare the brown rice, plan for about 55 minutes total.

If you love it, please leave a star rating in the comments under this post to help other readers. (Thank you!)

Healthy Fried Rice Recipe

avocado oil

eggs

carrot,

brown rice*

organic tamari** soy sauce

rice vinegar (no sugar added)

ginger

sea salt (more

spins black pepper

Heat 1/2 tablespoon oil over medium heat.

In a mixing bowl, whisk the eggs into a uniform mixture until well combine and season with a small pinch of sea salt and fresh black pepper.

Add the eggs to the pan and scramble. Once cooked remove the scrambled eggs from the pan to a plate and reserve for later.

Add the remaining 1/2 tablespoon oil to the pan over medium heat; add the scallions and carrot and sauté 3-4 minutes until softened.

Add the frozen peas to the pan, then add the rice, tamari, rice vinegar, toasted sesame oil and ginger. Stir well to combine, the heat from the pan will quickly defrost the peas.

Turn off the heat and stir in the scrambled eggs. Season with a pinch of sea salt if needed–it will depend on the sodium content of the tamari and other ingredients.

Turn the heat to low and cook another 5 minutes until the entire dish is warmed through.

Water chestnuts, bean sprouts, edamame, just about any other veggie you like, or plain shredded chicken would also be a delicious addition to this dish.

I made this for dinner tonight (paired with some beef broccoli I made) and it came out soooo good. The freshness of all the ingredients used together was just amazing! Thank you for this recipe, will have to save it!

One of my favorite quick meals on a work-day. So satisfying! I increased the amount of carrots and peas to increase my veggie intake.

30 minute broccoli fried rice with turmeric-tahini sauce revamps a takeout classic with an extra dose of veggies for a healthy, one-pan meal.

30 Minute Broccoli Fried Rice with Turmeric-Tahini Sauce

Tbsp. lower-sodium soy sauce

granulated sugar

chili flakes

Tbsp. olive oil

scallions (green onion) (greens sliced into 1 inch pieces)

eggs (whisked)

frozen/thawed shelled edamame

Tbsp. tahini, well-stirred (such as Soom brand)

Tbsp. rice vinegar

turmeric

kosher salt

Optional garnish: toasted sesame seeds, chili oil

Combine soy sauce, garlic, sugar, and chili flakes in a small bowl; stir and set aside.

Heat 1 Tbsp. of the oil in a large skillet over medium-high. Once hot, add broccoli; cover and cook 5 minutes, uncovering occasionally to stir, under crisp-tender. Add green onion and season with a pinch of salt; cook 1 to 2 more minutes, uncovered, until soft. Transfer veggies to a bowl.

Heat remaining 1 Tbsp. oil in pan. Pour in whisked eggs and cook, stirring constantly, with a rubber spatula for 30 to 45 seconds, until just cooked through. Add cooked rice and soy sauce mixture; stir well to combine. Cook, undisturbed, until rice is slightly crisped on one side, about 3 minutes.

Return broccoli and green onion to pan, and stir in edamame. Toss well to combine; turn off heat.

Prepare Turmeric-Tahini Sauce by combining tahini, vinegar, sugar, turmeric, sesame oil, ginger, and salt in a bowl; stir with a whisk. Gradually whisk in up to 2 1/2 Tbsp. warm water to reach desired consistency.

Divide fried rice evenly into 4 bowls and drizzle with Turmeric-Tahini Sauce. Finely chop the leftover whites of the green onion and sprinkle overtop as garnish, if desired. Top with toasted sesame seeds and/or chili oil.

15 Minute Cauliflower Fried Rice - healthy fried rice made with cauliflower, carrots, onions, garlic, eggs/tofu, and sesame oil! 

15 Minute Cauliflower Fried Rice

cauliflower

garlic cloves,

eggs (use scrambled tofu

soy sauce (use tamari for GF)

green onions,

PREP CAULIFLOWER

Shred cauliflower using the largest side of a grater OR by just pulsing some rough cut pieces in a food processor; the end product should resemble smallish grains of rice.

Cauliflower Fried Rice Step 1

STIR FRY

Heat 1 tablespoon sesame oil in a large skillet over medium low heat. Add the carrots and garlic and stir fry until fragrant, about 5 minutes. Add the cauliflower, edamame, and remaining sesame oil to the pan; stir fry quickly to cook the cauliflower to a soft (but not mushy) texture.

Cauliflower Fried Rice Step 2

FINISHING TOUCHES

Make a well in the middle, turn the heat down, and add the eggs. Stir gently and continuously until the eggs are fully cooked. Stir in the soy sauce and green onions just before serving.

Cauliflower Fried Rice Step 3

This is exactly what I need today! Super quick &amp; simple but healthy and delicious at the same time. No need to resort to frozen pizza (although sometimes I really want to, lol). haha, I love your sleep deprivation rant, parents are my heroes. I'm so bad at hiding my lack of sleep, the only thing that ever works is a big amount of stress (though I wouldn't recommend it to anyone).

I love simple! And that simple recipe looks as tasty as it is easy. Pinning. Thanks1

https://content.jwplatform.com/videos/0ML4XPDS.mp4

15 Minute Cauliflower Fried Rice – healthy + clean fried rice made with cauliflower, carrots, onions, garlic, eggs/tofu, and sesame oil! 

A lower-calorie version of the takeout classic that still tastes good.

Lower Calorie Shrimp Fried Rice

Rice, 150 g

Water, 280 g

Cooking oil, for stir frying

Eggs, 2

Shrimp, 170 g

Salt, 3 g

Baking spray, for stir frying

cloves

Onions, 60 g

Carrots, 80 g

Mushrooms, 80 g

Peas, 80 g

MSG, 3 g

Steam the rice

Add the rice to a metal strainer and rinse the starches under water. Ensure the water has completely drained to minimize excess moisture. Add the rinsed rice in a saucepan with the measured amount of water and cover with a lid.

Bring to a boil over medium heat. Once boiled, turn off the heat, remove the lid, place a kitchen towel over top, and place the lid back on. Let the rice steam off the heat for 15 to 20 minutes. If the water hasn't fully absorbed, you can put it back on low heat for a few minutes to finish cooking.

Once done, spread on a plate to let excess steam escape.

Note: Rice can be made ahead of time and stored in the fridge, which also improves its texture during stir-frying.

Marinade the shrimp

Chop the shrimp into small cubes and place into a bowl on a scale. Add the salt and cornstarch and mix together. Let the shrimp marinate for 15 minutes.

Meanwhile, use this time to gather the remaining ingredients or prep vegetables.

Stir fry the shrimp

Heat a wok or skillet over medium-high heat. Spray for 1 second with cooking spray to cover the pan. Add the marinated shrimp and stir fry until done, about 2-3 minutes depending on the size of the pieces. Take the shrimp out and set aside in a bowl.

Stir fry the vegetables

Spray the pan again for 1 second. Add the minced garlic and bloom for 10-15 seconds until just fragrant. Add the onions and carrots and stir fry until browned while mixing constantly about 60-90 seconds. Add in the mushrooms and stir fry for another 30 seconds. Remove the vegetables and add to the bowl with the shrimp.

Fry the egg and rice; add seasoning

Bring the heat to high. Turn off the heat, add a swirl of oil to the wok to coat its surface, and turn the heat back to medium-high. Add the beaten egg and cook until the curds start to set.

Add in the cooked rice. Stirring constantly, fry the rice for 2-3 minutes. It should toast some and become dryer without clumps, and the egg should become dispersed into small pieces.

 Add the sugar, soy sauce, and MSG to the rice and stir it in.

Combine & finish the stir fry

Return the cooked shrimp and vegetables to the wok. Add the peas to the rice and stir fry for another 15-20 seconds. Shut off the heat and add the scallion, then mix to combine.

Taste it! Adjust the soy sauce, msg, or sugar as you see fit.

https://www.youtube.com/watch?v=HulTmlMThWw&t=401s

Welcome back to Episode 2 of the lower calorie series. Today, we are covering fried rice, an absolute gem of a dish. First, we'll make the restaurant-style version to establish a baseline of calories and more importantly understand the underlying techniques of how it's made, then we'll analyze where we can make lower-calorie substitutions while maintaining the highest level of taste adherence to the original version.

How to make Lower Calorie Fried Rice that still tastes good.

🥡🍚🍗 Easy HEALTHIER “fried rice” that’s actually baked and not fried! Full of authentic flavor and ready faster than you can call for takeout! Perfect for busy weeknights and a family FAVORITE!

15-Minute Sheet Pan Chicken Fried Rice

chicken breast

black pepper (or to taste)

frozen peas and carrots blend

soy sauce (or as desired)

eggs (scrambled)

green onions

Bake

Preheat oven to 400F (use convection if you have it), line a sheet pan with aluminum foil for easier cleanup, evenly scatter the chicken, drizzle with oil, season with pepper, toss to evenly coat the chicken, and bake for about 10 minutes, or until chicken is just cooked through.

Toss

Remove sheet pan from the oven, add the rice, peas and carrots (I added straight from the freezer and didn&#x27;t thaw), soy sauce, toss to mix and coat evenly, return the pan to the oven, and bake for 2 to 3 minutes.

Scramble

While the chicken and rice cook, scramble the eggs on the stove.

Stir

Remove the sheet pan from the oven, add the scrambled eggs, and stir to combine. Tip - If the rice seems dry at all, add a touch more soy sauce as necessary and stir to combine.

Serve

Add the green onions, stir to combine, and serve immediately. Extra will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.

This was sooo good!!  I added 6 scrambled eggs because my family likes more scrambled eggs in their fried rice. But other than that it was delish and so easy!! Highly recommend!!

Just made this for my 17 and 15 year old boys. They loved it and kept saying how good it was. Perfect meal for soccer nights.  The only changes I made were I used Coconut Aminos instead of soy sauce (just personal preference) and added an extra egg for protein. Will definitely make again.

Top 9 healthy fried rice recipes from across the web

The most viewed healthy fried rice recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Easy Veggie Fried Rice Recipe

Kimchi Fried Rice

Farmers Market Fried Rice

"Throw it all in" Vegan Fried Rice

Healthy Fried Rice Recipe

30 Minute Broccoli Fried Rice with ...

15 Minute Cauliflower Fried Rice

Lower Calorie Shrimp Fried Rice

15-Minute Sheet Pan Chicken Fried R...

Top 9 healthy fried rice recipes from across the web

The most viewed healthy fried rice recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Veggie Fried Rice Recipe

Kimchi Fried Rice

Farmers Market Fried Rice

"Throw it all in" Vegan Fried Rice

Healthy Fried Rice Recipe

30 Minute Broccoli Fried Rice with ...

15 Minute Cauliflower Fried Rice

Lower Calorie Shrimp Fried Rice

15-Minute Sheet Pan Chicken Fried R...

The most viewed healthy fried rice recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine