Photo of So-Easy Veggie Fried Rice by WW

So-Easy Veggie Fried Rice

Total Time
25 min
15 min
10 min
The name here says it all. This recipe is truly SO EASY! Featuring leftover brown rice, this quick version of the Chinese classic is a great vegetarian meal, side dish or, base for chopped chicken or shrimp. Ready in just 25 minutes, this recipe is ideal for busy weeknights. Bright red peppers and frozen peas and carrots make an appealing and delicious color combination and adds crunch. Tender scrambled eggs and rice combine to make this a really filing bowl. Let kids choose their favorite vegetable combination for a fun twist on this simple dish. This dish works best with completely cooled rice. If you don’t have any rice already cooked, cook 3/4 cup uncooked brown rice according to package instructions, spread out on a sheet pan and pop in the fridge to cool while you prep the vegetables.


Cooking spray

2 spray(s)


2 large egg(s), beaten


2 medium, cut into 1-inch pieces

Red bell pepper

1 medium, thinly sliced

Frozen peas and carrots

1 cup(s)

Jarred minced garlic

1 Tbsp

Fresh ginger

1 Tbsp, fresh, minced

Cooked medium grain brown rice

1½ cup(s)

Less sodium soy sauce

4 tsp

Rice wine vinegar

1 tsp


  1. Coat a large nonstick skillet with cooking spray; heat over medium heat. Add eggs and swirl to coat pan; cook egg through, remove to a plate and break egg up into small pieces with a fork.
  2. Off heat, recoat skillet with cooking spray. Add scallions, pepper, peas and carrots, garlic and ginger to skillet; sauté for 5 minutes. Add rice; heat through. Stir in cooked egg, soy sauce and rice wine vinegar; serve.
  3. Serving size: about 1 cup