Vegetable Fried Rice

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I try to put as many vegetables into each meal as I can. Instead of making plain meat & tomato sauce for pasta, I load it with zucchini, broccoli, spinach, green peppers, mushrooms and carrots. I add vegetables to every meal so that I keep my family healthy and so that I don’t feel so bad when I eat an extra cookie. {wink} One of our favorite meals that is really simple to prepare is Vegetable Fried Rice. It’s healthy and really filling!

Vegetable Fried Rice

Vegetable Fried Rice Recipe:

You could add meat like chicken into this dish but I usually leave mine packed with vegetables. My husband usually puts a bit of meat on the side like fish or grilled chicken because he likes meat with each meal. All of the measurements in the following recipe can be adjusted based on how many people you are serving. The recipe below feeds 3-4 people.

Vegetable Fried Rice

Vegetable Fried Rice
This recipe feeds 3-4 people. It's great as a leftover in tomorrow's lunch as well!
  • 1 tablespoon vegetable oil
  • 1 green pepper cut into thin strips
  • 2 cups sliced mushrooms
  • 2 cloves minced garlic
  • 3 carrots peeled and sliced
  • 1 cup peas (frozen or fresh)
  • 2 cups chopped broccoli
  • 1 cup dry instant rice
  • 5 oz (about half a can) chicken soup broth
  1. In a large frying pan, fry the green pepper, mushrooms, garlic, carrots, peas and broccoli in the tablespoon of oil. Fry until cooked but still slightly crispy.
  2. In a separate pot, prepare rice as indicated on the box.
  3. Once the rice is ready, add it to the frying pan and add chicken broth.
  4. Fry on medium-high heat until vegetables start to brown.

Instead of cooking the instant rice in water, you could cook it in chicken broth for added flavor. We keep ours plain because my toddler likes his rice and vegetables separate without added flavor (typical toddler preference – plain with no added spices).

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