Veggie Fried Rice

Craving takeout but don't have that option right now? We hear you. Try this (healthier) take on a family fave, fried rice.

Here is what you'll need:


  • 2 tablespoons vegetable oil

  • 1 large egg, beaten,

  • Additional eggs as needed for friend egg topper (not needed if serving as a side dish)

  • Kosher salt

  • 2 cups chopped kale

  • 1/2 cup chopped zucchini

  • 1/2 cup chopped red bell pepper

  • 1/4 cup chopped carrots

  • 1/4 cup thinly sliced snow peas

  • 1 teaspoon minced garlic

  • 1 teaspoon finely chopped fresh ginger

  • 1 teaspoon soy sauce

  • 1 teaspoon ponzu (optional)

  • 3 cups cold cooked brown rice

  • 1 teaspoon toasted sesame oil


  1. Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that's only half set, about 10 seconds; scoop onto a plate.

  2. Add the remaining tablespoon oil, then add the kale, zucchini, bell pepper, carrots, snow peas, garlic, ginger, soy and ponzu sauce and 1/4 teaspoon salt and stir-fry until crisp-tender, about 2 minutes.

  3. Add the rice, stirring to break up any clumps, and spread it out in the skillet. Cook until heated through, about 3 minutes. Return the egg to the skillet and cook, stirring and breaking up the egg, to mix it in thoroughly, about 1 minute. Season with additional salt if needed. Stir in the sesame oil and serve.

  4. Fry remaining eggs as an optional topper to the dish (as pictured). It is a simple way to boost the protein if serving this as a main dish