Vegetable Fried Rice

Vegetable Fried Rice
Servings: 6 Yield: 6 servings (8 cups) Prep 15 mins Cook 30 mins


  • 2 1/2 cups water
  • 2 tablespoons reduced-sodium soy sauce
  • 2 cloves garlic, pressed
  • 1 cube chicken bouillon
  • 1 1/2 cups uncooked long-grain white rice
  • 2 tablespoons vegetable oil
  • 1 carrot, cut diagonally into 1/4-inch-thick slices (1 cup)
  • 2 stalks celery, cut diagonally into 1/4-inch-thick slices (1 cup)
  • 1 sweet green pepper, cored, seeded and cut into thin strips (1 cup)
  • 1 onion, halved and thinly sliced crosswise
  • 4 eggs
  • 1/2 cup thinly sliced baked ham
  • 1/4 teaspoon ground black pepper

Make It

1. Bring the 2-1/2 cups water, soy sauce, garlic and bouillon cube to boiling in a medium-size saucepan, stirring to dissolve cube. Add rice; return to boiling. Reduce heat to low; cover and simmer 20 minutes or until all liquid is absorbed.

2. Meanwhile, heat 1 tablespoon of oil in large nonstick skillet over medium-high heat. Add carrot, celery, green pepper and onion; stir-fry 3 to 4 minutes. Add 3 tablespoons water; cover and cook 3 to 4 minutes. Uncover; stir-fry 3 to 4 minutes or until all liquid is absorbed and vegetables are tender. Remove vegetables with slotted spoon to medium-size bowl.

3. Reduce heat to medium. Heat remaining tablespoon oil in skillet.

4. Whisk eggs in small bowl. Add to skillet; cook, breaking up into small pieces, as eggs set. Add to vegetables in bowl.

5. Add rice and egg-vegetable mixture to skillet. Stir in ham and black pepper. Stir until heated through. Serve immediately. Makes 6 servings (8 cups).