Veggie-packed fried brown rice with carrots, peas and eggs
Discover a delicious and nutritious Veggie-Packed Fried Brown Rice recipe featuring carrots, peas, and eggs. Perfect for a quick, healthy meal, this dish combines wholesome brown rice with fresh vegetables and protein-rich eggs for a satisfying, balanced lunch or dinner option. Ready in minutes with just a handful of ingredients!
- 11 Mar 2025
- Cook time 25 min
- Prep time 10 min
- 3 Servings
- 6 Ingredients
Veggie-packed fried brown rice with carrots, peas, and eggs is a nutritious and flavorful dish that's perfect for a quick weeknight dinner or meal prep. This recipe marries the nutty taste of brown rice with the natural sweetness of carrots and peas, and it's all tied together with savory scrambled eggs. It's a simple yet satisfying meal that's rich in vitamins and protein, making it a great balance of taste and health.
Ingredients:
Instructions:
- Rinse 1 cup of brown rice under cold water.
- In a medium-sized pot, add the rinsed brown rice and 2 cups of water.
- Bring to a boil, then reduce the heat to low, cover, and simmer for about 35-40 minutes or until the rice is tender and the water is absorbed.
- Remove from heat and let it sit covered for 5 minutes. Fluff the rice with a fork and set aside to cool.
- Peel and dice the carrots into small pieces.
- Finely chop the onion.
- Measure out 1/2 cup of peas. If using frozen peas, make sure they are thawed.
- In a large skillet or wok, heat 1 tsp of olive oil over medium heat.
- Add the finely chopped onion and cook until it becomes translucent, about 3-4 minutes.
- Add the diced carrots and cook for another 5-7 minutes, until they start to become tender.
- Add the peas and stir-fry for another 2-3 minutes until all the vegetables are cooked through.
- Push the cooked vegetables to one side of the skillet or create a well in the center.
- Crack the 2 eggs into the cleared space and scramble them, stirring constantly until they are fully cooked and mixed with the vegetables.
- Add the cooled brown rice to the skillet with the vegetables and scrambled eggs. Mix everything thoroughly.
- Cook for an additional 5-7 minutes, stirring frequently, until the rice is heated through and starting to get slightly crispy.
- Season the fried rice with salt and pepper to taste. You can also add a splash of soy sauce if desired for extra flavor.
- Transfer the veggie-packed fried brown rice to serving plates.
- Garnish with chopped green onions or fresh herbs if desired.
Tips:
- Cook the brown rice ahead of time and let it cool. This helps prevent the rice from becoming mushy when stir-frying.
- Cut the carrots and onions into small, uniform pieces to ensure even cooking.
- Use a non-stick pan to avoid sticking and make cleanup easier.
- Add a splash of soy sauce or tamari for an extra umami kick.
- Feel free to add other veggies you have on hand, like bell peppers or broccoli, to increase the nutritional value and flavor diversity.
- Garnish with fresh herbs like cilantro or green onions for added freshness and color.
With its vibrant colors and rich flavors, this veggie-packed fried brown rice with carrots, peas, and eggs is sure to be a hit at your dinner table. It's not only delicious but also packed with essential nutrients, making it an ideal choice for a wholesome meal. Enjoy the delightful combination of textures and tastes in every bite, and feel good about serving up a dish that nourishes your body and pleases your palate.
| Nutrition Facts | |
|---|---|
| Serving Size | 190 grams |
| Energy | |
| Calories 330kcal | 16% |
| Protein | |
| Protein 10g | 7% |
| Carbohydrates | |
| Carbohydrates 60g | 17% |
| Fiber 5g | 13% |
| Sugar 4.93g | 5% |
| Fat | |
| Fat 7g | 8% |
| Saturated 1.57g | 5% |
| Cholesterol 120mg | - |
| Vitamins | |
| Vitamin A 430ug | 48% |
| Choline 120mg | 23% |
| Vitamin B1 0.48mg | 40% |
| Vitamin B2 0.24mg | 18% |
| Vitamin B3 5mg | 31% |
| Vitamin B6 0.44mg | 26% |
| Vitamin B9 60ug | 16% |
| Vitamin B12 0.30ug | 12% |
| Vitamin C 7mg | 8% |
| Vitamin E 0.99mg | 7% |
| Vitamin K 12ug | 10% |
| Minerals | |
| Calcium, Ca 44mg | 3% |
| Copper, Cu 0.25mg | 28% |
| Iron, Fe 1.89mg | 17% |
| Magnesium, Mg 90mg | 22% |
| Phosphorus, P 300mg | 24% |
| Potassium, K 410mg | 12% |
| Selenium, Se 20ug | 37% |
| Sodium, Na 90mg | 6% |
| Zinc, Zn 2.06mg | 19% |
| Water | |
| Water 110g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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