Ten-Vegetable Fried Brown Rice

Total Time
Prep 30 mins
Cook 12 mins

Ingredients Nutrition


  1. Place the rice and stock in a saucepan and bring it to a boil.
  2. Reduce the heat and simmer, covered, for 30 minutes or until all the liquid has been absorbed.
  3. Set the mixture aside.
  4. Spray a wok or large non-stick pan with cooking spray.
  5. Saute the garlic and ginger over medium heat for 1 to 2 minutes, or until soft.
  6. Add the onions and carrots and stir-fry for 2 minutes.
  7. Add the bell peppers, broccoli, and mushrooms, and stir-fry for 1 minute longer.
  8. Add the snow peas, green peas, pineapple, squash, and asparagus, and stir-fry for another 2 to 3 minutes.
  9. Add the cooked rice, scallions, cilantro, and white pepper, and stir-fry for 2 minutes, or until everything is well combined.
  10. Serve immediately.


Most Helpful

This is a very tasty recipe - not just good in the tummy but kind to the eyes as well great blend of color from the different veggies. The chicken stock gives additional flavor to the rice I did not put in the pineapple and could only find brown mushrooms but they were excellent Thanks Dancer for another wonderful recipe

Bergy January 23, 2004

Can you say “Ten-Vegetable Fried Brown Soup”, boys and girls? That’s what is was – soup, sort of. The only possible way to “fry” this recipe is with a larger-than-life wok. Before you attempt to make this recipe, might I suggest that you try putting “12 cups” of liquid into your wok? It wouldn’t hurt to have a bucket and mop close by, also. The only way I can think of to make this recipe more closely resemble a fried rice dish as opposed to soup might be to simmer the broth and rice for about 30 hours instead of 30 minutes – maybe by that time the ½ cup of rice will have absorbed the ¾ gallon of chicken stock called for. Ruff^

Fido ®™ March 31, 2003

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