Vegetarian fried rice


A a fast, flavor packed meal that’s perfect for the work week


– 1 1/3 cups brown rice, cooked
– 2 cloves garlic, diced
– 1/2 white onion, diced
– 1 small zucchini, diced
– 1 large or 2 small carrots, diced
– eggs, 4
– egg white, 1
– 1 Tbsp low-sodium soy sauce or Bragg’s liquid aminos
– 2 tsp sesame seeds
– 2 tsp olive oil

Note: you’re making two servings – one for dinner and one for tomorrow’s lunch


1. In a bow, crack and whisk 4 eggs and 1 egg white
2. Heat a wok or nonstick skillet over medium heat
3. Add oil and tilt the skillet so a thin layer coats the bottom
4. Add garlic and simmer for 1 minute
5. Add onion and simmer for an additional 2-3 minutes or until onion is slightly translucent
6. Increase the heat to high, add carrots and cook for 3-5 minutes
7. Add zucchini and cook for 2-4 minutes
8. Add rice, throughly mix and let cook for 3-5 minutes, until rice begins to crisp
9. Drizzle with about 1 Tbsp soy sauce and mix
10. Create a well in the center of the skillet and add the egg
11. As the eggs cook, fold them into the rice and throughly stir
12. Drizzle with more soy sauce and mix [optional]
13. Top each portion with 1 tsp sesame seeds 

Note: if re-heating on the stove, do so with 1 tsp of oil and very high heat [add water as needed]

Nutrition Information 

Calories: 384.9
Carbs: 42 g
Protein: 20 g
Fat: 16 g

52 Weeks

Kelly Powers