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Recipe: Fried Rice with Any Vegetables

  • Author: Katie Kimball
  • Prep Time: 10 mins
  • Cook Time: 5 mins
  • Total Time: 15 mins
  • Yield: 4-8 1x


  • 12 cloves garlic
  • 1 Tbs. sesame or olive oil (use the code STEWARDSHIP for 10% off at that site!)
  • diced red pepper, about 1/2 cup
  • ~1 c. frozen peas
  • ~1 c. frozen corn (organic)
  • 1/2 c. frozen green beans
  • 1 c. frozen broccoli
  • 1 Tbs. rice vinegar
  • 2 c. cooked brown rice
  • 1/4 tsp. turmeric
  • 1/4 tsp. powdered ginger
  • 1/2 tsp. salt (Use the code kitchenstewardship for 15% off of your first purchase)
  • 1/8 tsp. black pepper

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  1. Press the garlic and set aside to maximize health benefits.
  2. Heat the oil over medium heat in a pot or deep pan large enough to fit everything (or a wok, if you’ve got one).
  3. Add the diced peppers and any other vegetables that are not already cooked. (Frozen veggies are blanched and will do fine added in the next step.)
  4. Saute until limp/cooked.
  5. Add the vinegar and garlic and saute for one minute.
  6. Add all the other ingredients and cook over low to medium low heat, stirring often, until everything is heated through.
  7. Serve warm with optional soy sauce.


Just about everything except the rice is optional, including the sesame oil, vinegar, spices and veggies. Switch out to your heart’s content!

It’s the turmeric that makes it yellow.

If you use raw green beans, mushrooms, or broccoli, etc., you’ll want to put the lid on during the sauteing time so that they actually get cooked through.

All my frozen veggies are from Costco lately, since they have great prices on organic and the green bean quality is like no other frozen green bean I’ve ever met. (Did you see my awesome list of what I buy at Costco?) Unfortunately, I learned the broccoli is from China. Not ideal.