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Vegetable Fried Rice

5 Min
12 Min

Using precut vegetables from a package or a salad bar certainly cuts down on preparation time and waste...and it's easy, too!

What You'll Need

  • 3 tablespoons vegetable oil
  • 1/2 (8-ounce) pound of thin, angle-cut slices of any one or combination of these: broccoli florets, celery, scallions, mushrooms, carrots, red bell peppers
  • 3 cups cold cooked rice
  • 1 tablespoon soy sauce
  • 1/4 cup chicken broth
  • 1/8 teaspoon black pepper

What to Do

  1. In a medium-sized skillet, heat the oil over medium-high heat; add the vegetables and saut for 5 to 7 minutes. Stir in the rice and saut for another 5 minutes.

  2. Add the soy sauce and stir fry until the rice is well-coated (evenly brown).

  3. Add the broth and pepper, remove from the heat, and serve.


  • For fried rice with a "zip", add some hot mustard or a dash of hot pepper sauce. Then it's almost like Szechuan style fried rice.
  • Complete the meal by making our Egg Drop Soup!

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