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