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Easy vegetarian fried rice


  • 1 tablespoon olive oil
  • 3 cloves of garlic, thinly sliced
  • 2 teaspoons fresh ginger, grated
  • 4 eggs
  • 4 cups of cold, cooked brown rice
  • 1 small onion, minced
  • 1 cup of baby carrots, thinly sliced
  • 1 cup of frozen corn
  • 2 cups of frozen peas
  • 2 to 3 tablespoons ponzu or soy sauce
  • Splash of rice wine vinegar
  • 1 tablespoon sesame oil
  • 2 tablespoons green onion, finely sliced


  1. In a large non-stick skillet on high heat, add the vegetable oil and the onions and carrots. Sauté until soft, then add the garlic and ginger, and sauté for another minute or two.
  2. Move the vegetables to one side of the pan and add a touch of oil. Then crack the eggs into the empty part of pan and gently push them around for one minute or until just cooked.
  3. Add the rice and jump fry for a couple minutes, adding more oil if needed.
  4. Add the corn and peas, and stir for a minute. Then, add the ponzu/soy sauce and stir-fry for another minute. 
  5. Stir in the vinegar, sesame oil and green onion. Then serve.

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