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Veggie and Egg Rice
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Veggie and Egg Rice
Makes: 8 cups
Prep time: 15 minutes
Cooking time: 20 minutes
Asian Rice
Prep time: 15 minutesCooking time: 20 minutesTotal time: 35 minutes


1 teaspoon
eggs, beaten
1 package
(16 ounces) frozen asian style vegetables, or 1 pound fresh vegetables (such as carrots, onions, broccoli, peas, or zucchini)
3 cups
cooked rice
1 teaspoon
garlic powder or 4 cloves of garlic
1⁄4 teaspoon
ground ginger
1 cup
cooked chicken, pork or tofu, diced
green onions, sliced
1 Tablespoon
soy sauce or hot sauce (optional)


  1. Heat oil in a large skillet over medium-high heat (350 degrees in an electric skillet). Add eggs and scramble. Remove cooked eggs and set aside.
  2. Add small amount of water to pan and cook vegetables until tender crisp.
  3. Add cooked rice, garlic powder and ground ginger and stir to heat through, breaking up lumps by pressing against pan.
  4. Add cooked chicken and cook until heated.
  5. Add green onions and cooked egg, and heat through.
  6. Serve with soy sauce or hot sauce.
  7. Refrigerate leftovers within 2 hours.


  • Use leftover ham or pork in place of chicken.
  • Use brown rice to include whole grains.
Serving Size: 
1 cup
Preparation time: 
15 minutes
Cooking time: 
20 minutes
Photo of Nutrition Facts for Asian Rice

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