Vegetable Fried Rice

READY IN: 30mins
Recipe by lazyme

From the July 1997 Ladies Home Journal, this rice can be served as either an entree or a side dish.

Top Review by Boomette

I used all my soy sauce tonight before doing this recipe so instead I used black bean sauce. I think that's a great substitution since it's salty and is asian LOL I used left than 1/2 cup of ginger cause I had a small piece left. I didn't thaw the corn and peas. I just put them in the skillet. Thanks Lazyme for this yummy recipe. Made for Photo tag.

Ingredients Nutrition


  1. Cook rice according to package directions.
  2. Rinse in colander under cold water until cool.
  3. Drain; set aside.
  4. Meanwhile, whisk vinegar, soy sauce and sesame oil in small bowl.
  5. Set aside.
  6. Heat vegetable oil in large nonstick skillet over medium-high heat.
  7. Cook ginger 3 minutes, stirring twice, until golden and crisp.
  8. Remove with slotted spoon to paper towels to drain.
  9. Add onions and garlic to skillet; cook 3 minutes.
  10. Stir in corn, peas and green onions; cook 5 minutes.
  11. Add rice and vinegar mixture; cook 2 minutes until rice is heated through.
  12. Stir in reserved ginger.

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