Vegetable Fried Rice

Can't Stay Out of the Kitchen


This fantastic 30-minute meal is one of the best Vegetable Fried Rice entrees ever! It's seasoned with soy, hoisin and oyster sauces and chocked full of fresh & frozen veggies. Amazing Meatless Monday entree, or serve as a side with your favorite Asian recipe.


  • 8-10 cups brown rice (cooked and refrigerated until cold (see note below) )
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 1 cup matchsticks carrots (cut in half)
  • 1 red bell pepper (chopped)
  • 1 large sweet onion (chopped)
  • 1 cup broccoli florets
  • 1 cup sliced fresh mushrooms
  • 3 cloves garlic (minced)
  • 1 leek (green top removed, diced)
  • 3 large eggs (beaten)
  • 1/4 to 1/2 cup roasted sesame oil
  • 1-2 tsp. oyster sauce (if desired (this is not a gluten free product))
  • 4 tbsp. gluten free low-sodium Tamari soy sauce
  • 1-2 tsp. hoisin sauce (if desired)
  • Salt and pepper (to taste)
  • sliced green onions (for garnish, if desired)


  1. Heat sesame oil in a very large skillet or Dutch oven over medium-high heat. Add corn, peas, carrots, bell pepper, onions, broccoli,...
  2. Get the full instructions at Can't Stay Out of the Kitchen
Vegetable Fried Rice

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