Fried Brown Rice with Veggies!

Fried Brown Rice with Veggies!



  • 1 tablespoon plus 2 teaspoon Infused's Wok Oil
  • 2 medium garlic cloves, minced
  • 1 tablespoon minced ginger
  • Pinch of hot red pepper flakes
  • 1 medium yellow onion, cut into small dice
  • 1 large carrot, peeled and cut into small dice
  • 1 bell pepper, cut into small dice
  • 1 cup frozen edamame OR peas
  • 3 cups cooked brown rice, cold from the fridge*
  • 3 tablespoons Infused's Honey Ginger Balsamic Vinegar, divided
  • 1 egg (or egg replacer)
  • 2 tablespoons toasted sesame seeds
  • 2 scallions, chopped
  • Optional: Saute up a little Tofu or meat of your choice to your fried rice & veggies


Heat Infused's Wok Oil in a wok or large non-stick skillet over high heat. Add garlic, ginger and pepper flakes, and cook for 1 minute.

Add onion, carrot and pepper and cook until vegetables are just starting to brown, about 3 minutes, tossing occasionally. Mix in edamame or peas and cook for another minute.

Add rice and stir to incorporate evenly. Cook until rice is heated through and starting to brown, 2-3 minutes, stirring occasionally.

In a small bowl, beat the egg (or egg replacer) with 1 tablespoon of Infused's Honey Ginger Balsamic Vinegar. Push the rice mixture to one side of the skillet and pour beaten egg onto opposite side. Stir the egg continuously until it is scrambled. Season rice mixture with remaining 2 tablespoons of balsamic vinegar, and toss everything in the skillet together to combine evenly.

Garnish with sesame seeds and scallions.

*To cook perfectly fluffy brown rice, bring 2 cups of water to a boil in a small pot, and season with ¼ teaspoon Infused's Thai Ginger Sea Salt. Turn heat down to low, add 1 cup of rice, cover tightly with a lid, and simmer until all water is absorbed, 15-20 minutes – do not stir rice while cooking. Turn heat off and let rice stand covered for another 10 minutes to steam. Fluff with a fork before serving/using

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