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Vegetable Fried Rice

Vegetable Fried Rice


  • 2 tablespoons peanut or vegetable oil, divided
  • 1/2 cup chopped red onion
  • 2 cups bite-sized broccoli florets
  • 1 cup corn (fresh or frozen)
  • 3 cups cold cooked brown rice
  • 1 cup fresh shelled or frozen peas
  • 1/2 pound smoked chicken, cubed (about 2 cups)
  • 1/4 cup finely chopped fresh chives
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • Zest of 1 lime
  • 1 tablespoon lime juice


  1. Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until hot. Swirl in 1 tablespoon of oil, add red onion and stir-fry 10 seconds.
  2. Add broccoli and corn and stir-fry 1-2 minutes or until broccoli is bright green. Transfer to a medium bowl. Add remaining 1 tablespoon oil, rice and peas to wok and stir-fry 2-3 minutes, separating rice with a metal spatula.
  3. Return broccoli and corn to wok. Add smoked chicken, chives, salt and pepper and stir-fry 1-2 minutes, or until heated through. Stir in lime zest and juice. Divide among 4 bowls.

Nutrition Information

Per serving: 391 kcal cal., 13 g fat (2 g sat. fat), 49 g carb., 6 g fiber, 4 g sugar, 21 g pro., 70 mg calcium, 3 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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