Easy Vegetable Fried Rice

Sometimes a dish with not too much seasonings or spices is the best! We enjoy something simple like this easy vegetable fried rice from time to time. It’s a good way to enjoy the taste of the ingredients that are put in the dish. Best of all, this comes out so delicious with only simple seasonings. To add proteins to this dish, I served this with some baked tofu. 

The ingredients for this recipe

• • 200 g brown rice
  • 1 tbsp oil for cooking
  • 1/2 medium aubergine
  • 6 medium button mushrooms
  • 1/2 medium red pepper
  • 1 medium onion
  • 4 cloves garlic
  • 1 tsp fresh ginger
  • 3 tbsp frozen sweetcorn
  • 45 g curly kale
  • 1/2 sheet nori (optional)
  • some parsley (optional)
  • 2 1/2 tbsp soy sauce
  • 1/2 tsp vinegar
  • 1/4 tsp black pepper

To make this Easy Vegetable Fried rice

1. Cook the brown rice according to the instructions of the package. When it’s cooked, drain and set aside.
2. Heat the oil in a wok, cook the aubergine, mushrooms and red pepper until soft. Add in the rest of the vegetables including the garlic and fresh ginger, and stir fry until all are cooked for about 3-5 minutes.
3. Stir in the cooked brown rice and add in the soy sauce, vinegar and black pepper. Continue cooking for about 3 minutes until everything is well mixed.

Please follow the full instructions below if you are making this☺

You can use different vegetables such as green beans, snow peas, baby sweetcorn, cabbage or carrot. Enjoy with side dishes like spring rolls or baked tofu or just on its own☺

Easy Vegetable Fried Rice

This recipe is a time saver! It's very easy, healthy and delicious!!

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Prep Time 25 mins

Cook Time 15 mins

Total Time 40 mins

Course Main Course

Servings 4 people

Ingredients

  

• 200 g brown rice white rice will be fine as well
• 1 tbsp oil for cooking
• 1/2 medium aubergine chopped
• 6 medium button mushrooms sliced
• 1/2 medium red pepper chopped
• 1 medium onion chopped
• 4 cloves garlic minced
• 1 tsp fresh ginger minced
• 3 tbsp frozen sweetcorn
• 45 g curly kale washed and hard stalk removed
• 1/2 sheet nori finely chopped for topping (optional)
• some parsley finely chopped for topping (optional)
• 2 1/2 tbsp soy sauce
• 1/2 tsp vinegar
• 1/4 tsp black pepper

Instructions

 

• *Cook the brown rice according to the instructions of the package. When it's cooked, drain and rinse with boiled water (if required), and set aside.
• Heat the oil in a wok, cook the aubergine, mushrooms and red pepper until soft. Add in the rest of the vegetables including the garlic and fresh ginger, and stir fry until all are cooked for about 3-5 minutes.
• Stir in the cooked brown rice and add in the soy sauce, vinegar and black pepper. Continue cooking for about 3 minutes until everything is well mixed.
• Put a portion on a plate ad top with the parsley and the nori (optional)

Notes

*I usually start cooking rice and do the rest while the rice is cooking. You can use leftover rice as well if you have some! Just add in the fried vegetables and continue frying until the rice is heated through.