The secret to this Vegetable Fried Rice: have all your ingredients ready to go before you heat the oil. Once you start cooking, everything comes together in a flash.

The beauty of fried rice is that you can vary the vegetables to suit what’s in your fridge. Try carrots, broccoli, bell peppers, or any type of cabbage.

Want to turn your fried rice into a meal? Just add some fried or scrambled egg or chopped omelet.

Tip: Cold leftover rice makes the best fried rice because it’s drier, which means it’s less sticky, than freshly cooked rice.

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at

Time: 20 minutes
Serves: 4


  • 1 Tbs. reduced-sodium soy sauce
  • 1 Tbs. oyster sauce or miso paste
  • 1 tsp. + 1 Tbs. sunflower or peanut oil
  • 2 cups chopped snap peas or snow peas, trimmed as needed
  • 3 cups mung bean sprouts
  • 2 cups leftover cold brown rice
  • 3 scallions, sliced


  1. In a small bowl, mix together the soy sauce, oyster sauce, and 1 Tbs. water.
  2. In a large non-stick pan over high heat, heat 1 tsp. oil until very hot. Stir-fry the snap peas until bright green and charred in spots, 1-2 minutes. Remove from the pan.
  3. Stir-fry the bean sprouts until hot and starting to soften, about 1 minute. Remove from the pan.
  4. Add the remaining 1 Tbs. oil to the pan and heat for 30 seconds. Stir-fry the rice until hot, about 1 minute. Turn off the burner and drizzle the soy sauce mixture over the rice. Toss to combine.
  5. Add the scallions. Return the snap peas and bean sprouts to the pan. Stir to combine.

Nutrition Information

Per serving (1¼ cups):

  • Calories: 220
  • Total fat: 6 g
  • Sat fat: 1 g
  • Carbs: 35 g
  • Fiber: 4 g
  • Total sugar: 6 g
  • Added sugar: 2 g
  • Protein: 6 g
  • Sodium: 380 mg

Photo: Kate Sherwood/CSPI.