Vegetable Fried Rice

Preparation info

  • Difficulty


  • Serves


Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

This one-bowl supper is delicious. I scramble the eggs separately so that my customers can enjoy big pieces of tender egg.


  • 3 cups water
  • cups brown rice
  • 2 tablespoons butter
  • 5 large eggs, lightly beaten
  • Sea salt
  • White pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 medium red onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 2 shallots, finely chopped
  • 1 1-inch piece ginger, peeled and minced
  • 3 medium carrots, cut into quarters lengthwise, then cut into ¼-inch pieces
  • 2 broccoli crowns, stems coarsely chopped and florets separated
  • 8 cremini or button mushrooms, cut in half
  • 1 cup frozen green peas
  • ¼ cup low-sodium tamari or soy sauce


  1. Measure the water and the brown rice into a pot. Cover and bring to a boil over high heat. Reduce the heat, cover, and cook at a simmer for about 20 minutes, until the rice is tender but the water is not completely absorbed. Move the covered pot of rice to a cool burner on the stove for later in the recipe.
  2. Melt the butter in a small skillet over medium heat. Add the beaten eggs. Sprinkle lightly with sea salt and a little white pepper. Cook for about 2 minutes, until the edges are just set. Mix the eggs with a fork to break them up into big pieces, and continue cooking and mixing for about a minute until the eggs are cooked but not dry. Set aside.
  3. Heat the olive oil in a large skillet over medium heat. Add the onion, garlic, shallots, and ginger. Sprinkle lightly with sea salt and white pepper. Stir to combine. Cook for about 5 minutes, stirring occasionally until the shallots are golden and the onions have softened. Add the carrots, broccoli, and mushrooms. Use two wooden spoons to toss and mix. Continue cooking for about 4 minutes, occasionally tossing the vegetables until the carrots are crisp-tender. Stir in the frozen peas and the tamari. Cook for 1-2 minutes, tossing occasionally until the peas are heated through. Add the cooked rice, using a rubber spatula to scrape the pot of the rice and any liquid. Stir well to combine. Add the scrambled eggs and stir to combine. Taste for seasonings.