Vegetable fried brown rice from The Skinnytaste Cookbook: Light on Calories, Big on Flavor (page 273) by Gina Homolka and Heather K. Jones

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Mongolian beef and broccoli

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for vegetarian and gluten-free variation.

  • mharriman on August 31, 2021

    Five family members made short work of this, taking seconds. I doubled the recipe and made the rice early in the day instead of the day before; it was still easy to work with. I omitted the carrots and added green bell pepper to the red bell pepper mixture. This was a perfect side dish for Giada De Laurentis's Grilled salmon, pineapple and avocado sauce recipe found in her Feel Good Food cookbook.

  • Zosia on February 28, 2021

    This made for a good side dish - nice flavour but not so bold that it competed with other flavours on the plate.

  • anya_sf on April 02, 2019

    I cooked the rice a day ahead, using 2 rice cooker cups, so I probably had about 4.5 cups cooked rice. I used diced fresh carrot instead of frozen, adding it with the onion and pepper, so I cooked those a bit longer before adding the peas, and less after adding them. I didn't increase the sauce ingredients as I didn't want this too salty (served it with broccoli beef), but if I were serving it with something plain, I would increase the sauce proportionately to the rice. It would be good on its own with some protein added. In my house, this served 4 people.

  • southerncooker on February 06, 2019

    Very good. I omitted the bell pepper and white onion since son doesn't care for bell pepper and I thought there was enough green onion in it. Instead of peas and carrots I used frozen veg mix that had those plus green beans.

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