Home » Entrees »Recipes »Vol.5 No.2, 2011 Recipe for Success » Currently Reading:

Vegetable Fried Rice

November 21, 2011 Entrees, Recipes, Vol.5 No.2, 2011 Recipe for Success No Comments

– from the kitchen of Sandra Clarke, communications specialist, office of the vice provost for research and economic development, STORIES writer (courtesy ISU Extension to Families)


3 eggs, lightly beaten

1 tablespoon vegetable or canola oil

½ cup chopped onion

2 cloves minced garlic, or ½ teaspoon garlic powder

3 cups cooked brown rice (I microwave a bag of frozen brown rice)

2 cups frozen vegetables, thawed

1 tablespoon low-sodium soy sauce

Black pepper


Spray a deep 12” skillet with cooking oil spray and place over medium heat.  Pour the lightly beaten eggs into the skillet; cook without stirring until eggs are completely cooked, two to three minutes.  Remove the eggs to a warm plate and cut into strips; set aside.  Return the skillet to the burner and add the oil.  Heat to medium high and add the onion and garlic.  Cook, stirring occasionally, until onion is softened.  Stir in the rice, vegetables, and soy sauce. Heat through, stirring occasionally.  Add the egg strips and heat through.  Sprinkle with pepper, if desired, before serving.

Comment on this Article:


FROM THE DEAN – Fall 2013

4 Dec 2013


125 Breakthroughs Most people know me as the dean of an Iowa State college that has roots going back 155 years. Some may know less about the other title I hold, linked to an agricultural research program that has served Iowa for 125 years. I am director of the Iowa …

FOREWORD – Fall 2013

4 Dec 2013


Listen. Research. Educate. Repeat. The cyclical nature of our land-grant institution became very apparent as I was editing stories for this issue. The Iowa Agriculture and Home Economics Experiment Station is the program that has allowed this research cycle to continue successfully for 125 years. Advances in plant breeding developing …