Veggie Fried Rice

READY IN: 25mins
Recipe by cstsmiles

This is from Brown rice with carrots,peas, bean sprouts, mushrooms!

Top Review by Sydney Mike

Made this pretty much as given, although I used fresh, rather than frozen vegetable! I'm not big on mushrooms, usually, but did leave them because my other half does like 'em, & actually, they weren't half bad when done in a wok! Great way to do up a fried rice side dish! Thanks for sharing it! [Made & reviewed for one of my adoptees in the Pick A Chef event this Spring]

Ingredients Nutrition


  1. In a small dish, combine seasoning mix, garlic powder, and ground ginger with soy sauce and 3 tablespoons warm water. Using a fork or whisk, stir until seasoning mix has dissolved. Set aside.
  2. Spray a wok or very large pan with nonstick spray, and bring it to medium heat on the stove. Add egg substitute and scramble until cooked, using a spatula to break it up into bite-sized pieces. Remove scrambled bits from the wok or pan and set aside.
  3. Add mushrooms and frozen vegetables to the wok or pan, and cook and stir until mushrooms have softened and all veggies are hot. Remove veggies and set aside with the egg-y bits.
  4. Remove your wok or pan from heat, re-spray with nonstick spray, and bring to high heat on the stove. Add rice and seasoning mixture, and stir to combine. Add bean sprouts, scallions and the previously cooked veggies and scrambled eggs, and mix thoroughly to integrate. Cook and stir until entire mixture is hot, there is no liquid left in the pan, and rice is just beginning to crisp. Season to taste with salt and pepper.
  5. Scoop into bowls and serve!

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