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Jul 15, 2023

Stir-Fried Brown Rice with Vegetables and Ginger

This stir-fried brown rice with vegetables and ginger is an easy main course for lunch, as well as a delicious side dish for a multi-course dinner. 

Stir-Fried Brown Rice with Vegetables and Ginger in a bowl with scallions.

It's a great dish to make when you want to use up those last carrots and mushrooms in your vegetable bin along with leftover day old brown rice you have in the fridge. 

You can also toss in any other lonely vegetables at the bottom of your bin if you like, such as a celery stalk, chopped leeks, some corn kernels, and any leftover peas or green beans. 


This stir-fried brown rice is made with ingredients that are easy to find too.... no special trips to the specialty grocery store. 

All you need is cooked brown rice prepared the day before and refrigerated, two eggs, carrots, shiitake mushrooms, scallions, and pine nuts. 

I had pine nuts in my freezer, which I toasted in the toaster oven, but you can use chopped toasted cashews, pecans, or almonds if that is what you have.

The seasonings include fresh ginger, crushed red pepper flakes, soy sauce, vegetable broth, salt, and white pepper.

Stir-Fried Brown Rice in a bowl with scallions on top.

This is also great main course option for any of your guests who may be vegetarian. Plus, it's very filling. 


Make the rice the day before and refrigerate it overnight in keeping with the theme of throwing a bunch of leftovers into the wok to create a delicious impromptu masterpiece.

In fact, anytime you want to make fried rice, you definitely should use leftover rice from the refrigerator. It makes such a difference in the texture of the rice. As Grace Young describes in her book, Stir-Frying to the Sky's Edge, cooked rice makes a wonderful canvas for a variety of ingredients you have on hand.

When you are ready to make the rice, set up your mis en place. 

First, heat your wok over high heat and swirl it with oil. 

Next, cook the eggs into a thin pancake and then remove the cooked eggs to a plate to chop up and re-add later to the rice. 

After that, add some more oil to your wok and cook the ginger and crushed red pepper flakes for just a few seconds before adding the vegetables and the broth. Add the scallions and rice and break it up with a spatula before stir-frying for about two to three minutes. 

Finally, add the pine nuts, soy sauce, salt, pepper, and the chopped egg pieces and stir for an additional 30 seconds to a minute. 

Stir-Fried Brown Rice in a small bowl.

At first I though the dish would be fairly simple tasting. There's no garlic, bean sauce, rice wine, and all of the other ingredients that I have amassed that come together magically in stir-fry recipes. 

However, with the first taste, I noticed the ginger combined with the peppers and all of the other ingredients melding together to create an amazing burst of flavor.

This rice is so good. Trust me.

Equipment You May Need:

While you can use a twelve inch skillet to make this rice, I love using my 14-inch well-seasoned carbon steel wok. It's so easy to toss ingredients and control the heat. 

Once your wok has been seasoned, it is pretty much nonstick too. I was able to fry the thin egg "pancake" in my wok without it sticking! It worked better than Teflon.

For stir-frying, you can use a stir-fry spatula. I have one, but I typically like using my fish spatula instead because it's so thin and the handle is shorter. Another great option is a wooden spatula, which is especially helpful for preserving the seasoned patina of your wok. 

It's up to you. Use whatever spatula makes you most comfortable. 

More Fried Rice Recipes You May Also Enjoy:

Quick Shrimp Fried Rice

Chinese Cuban Fried Rice

Kimchi Fried Rice

Chicken and Seafood Fried Rice

Zucchini Fried Rice

Rice Dishes from the Sunday Funday Group:

Stir-Fried Brown Rice with Vegetables and Ginger in a bowl.

Stir-Fried Brown Rice with Vegetables and Ginger

Stir-Fried Brown Rice with Vegetables and Ginger
Yield: 4 servings
Author: Karen's Kitchen Stories
Prep time: 15 MinCook time: 30 MinInactive time: 8 HourTotal time: 8 H & 45 M
This stir-fried brown rice with vegetables and ginger is an easy main course for lunch, as well as a delicious side dish for a multi-course dinner.


  • 1 cup uncooked brown rice, plus
  • 2 teaspoons plus 2 tablespoons peanut or vegetable oil
  • 2 large eggs, beaten
  • 2 tablespoons minced fresh ginger
  • 1/4 teaspoon red pepper flakes
  • 1 cup 1/4 inch diced raw carrots
  • 4 ounces fresh shiitake mushrooms cut into 1/4 inch dice
  • 1/2 cup vegetable broth (can substitute chicken broth)
  • 1/2 cup chopped scallions, plus more for garnish
  • 1/4 cup pine nuts, toasted
  • 2 tablespoon soy sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground white pepper


  1. Prepare the brown rice according to the package directions. Fluff with a fork and let cool. Cover and refrigerate overnight.
  2. Heat the wok over medium high heat until a bead of water evaporates within 2 seconds of dropping it in the wok. Drizzle in the 2 teaspoons of oil along the sides of the wok and swirl to make sure to coat the bottom of the wok. Add the egg and cook for about a minute, tilting the pan to create a thin "pancake." Flip the egg over and cook for an additional 5 seconds. Transfer the egg to a plate and cut it into one-inch pieces. Set aside.
  3. Swirl in another tablespoon of oil into the pan and add the ginger and red pepper and cook for 10 seconds. Add the carrots and mushrooms and cook, stirring, for 30 seconds. Add the broth, and cook, stirring, for an additional minute, until the broth has nearly evaporated.
  4. Add one more tablespoon of the oil and add the scallions and rice. Break up the rice with your spatula and stir-fry for 2 to 3 minutes.
  5. Add the pine nuts, soy sauce, salt, white pepper, and the reserved egg, and stir fry to heat through. Garnish with a few fresh scallions. Serve.

Nutrition Facts



Fat (grams)

19 g

Sat. Fat (grams)

3 g

Carbs (grams)

45 g

Fiber (grams)

4 g

Net carbs

41 g

Sugar (grams)

3 g

Protein (grams)

10 g

Cholesterol (grams)

93 mg
rice, stir-fry
Side dish
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Recipe adapted from Stir-Frying to the Sky's Edge

Originally published May, 2015. Updated July, 2023. 

Would you like to comment?

  1. I enjoyed making this and loved the burst of flavor, too. I love your photos and how you presented it in the pretty bowl.

    1. Thanks so much LIsette! I got it at World Market!

  2. big smile at the double take on pine nuts... been there more than once, I am afraid ;-)

    this rice bowl sounds like a perfect meal in itself....

    1. It was seriously good Sally, sans black pine nuts, lol!

  3. Beautiful, beautiful, photos (& bowl)! This was surprisingly delicious (well, all Grace's recipes are delicious), surprising, considering the ingredients. Looking forward to the next recipe! Hopefully I will be able to find the aji amarillo chili... Have a good weekend, Karen, and have a happy mother's day!

    1. Thanks so much Cathy! I'm going to have to read ahead. Thanks for the reminder. You have a good weekend too =)

  4. I love the addition of pine nuts to this fried rice. I usually make extra rice so that I have leftovers for a quick fried rice meal later in the week.

  5. Karen thanks for sharing this tempting rice recipe. Perfect for a lazy Sunday evening meal as it is filling and easy to make.

  6. This looks absolutely delicious!!!

  7. Yum! I love veggie fried rice!


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