20 Minute Veggie Fried Rice

Serves 2-4 


2 tbsp extra-virgin olive oil

1/2 large white onion, chopped

1 cup thinly sliced celery

2 cups sliced green cabbage

1 (10 oz.) package sliced mushrooms

1 cup frozen peas, thawed

1 cup cooked brown rice 

2 large eggs, beaten

2 tbsp chili-garlic sauce

1-2 tsp soy sauce

Salt and pepper to taste 


  1. Heat olive oil in a large skillet over medium heat. Add the onion, and celery and cook until slightly soft, about 3-4 minutes. Add the cabbage and mushrooms and cook for another 5-6 minutes, until all of the veggies are soft and cooked all the way through.

  2. Push all of the cooked vegetables to one side of the pan. Pour the eggs into the cleared half of the pan. Let cook for 2-3 minutes until slightly set, then scramble the eggs and mix with the rest of the vegetables (add a little bit more oil if you’re not using a non-stick skillet).

  3. Add peas, rice, chili garlic sauce, soy sauce, sesame oil, and salt and pepper to taste. Mix well and let the rice cook until slightly crispy and all of the ingredients are cooked all the way through.


  • Fried rice is always best with day-old rice. It’s dry, and it crisps up much better than freshly cooked. I would recommend cooking the rice the night before, and keeping it in the fridge until you need it.

Ben Mastracco