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Veggie fried rice


  • 2 cups (480 milliliters) vegetable stock
  • 2 cups (480 milliliters) minute rice
  • 2 tablespoons (30 milliliters) vegetable oil
  • 1 small onion, thinly sliced
  • 1 teaspoon (5 milliliters minced garlic
  • 1 teaspoon (5 milliliters) minced ginger
  • 3 eggs
  • 2 tablespoons (30 milliliters) soy sauce
  • 1 teaspoon (5 milliliters) sesame oil
  • 2 cups (480 milliliters) frozen mixed vegetables (carrots, peas, beans, corn)
  • Salt and pepper


  1. Add vegetable stock to a pot and bring to a boil. Add minute rice and stir. Cover and turn the heat off and let sit on the element.
  2. Heat vegetable oil in large, heavy pan over medium-high heat. Add onion, garlic, and ginger and cook until onions are translucent.
  3. Using a wooden spoon, push the cooked onion, garlic and ginger to the sides of the pan. Break eggs into the cleared area of the pan and stir to break up yolks. Sprinkle with salt and pepper. Cook, stirring periodically, for one to two minutes until slightly cooked.
  4. Add rice to pan and stir to incorporate with eggs and onion mixture. Add soy sauce and sesame oil and stir to combine. Add frozen vegetables. Cook, stirring periodically, for five to seven minutes or until vegetables are hot and rice is sizzling.


This dish probably won't need a trip to the grocery store - watch the video below to find out Spencer's recommendations on what you should keep in your pantry at all times.

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