Broccoli, Sweet Bell Pepper and Mushroom Fried Rice (#1737)

Stir Fries Chinese Main Side Low Fat Vegetarian Healthy
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  • 1 Tbsp Vegetable Oil
  • 2 cloves Garlic freshly minced
  • 1/2 inch Ginger peeled and minced
  • 2 Scallions, Spring Or Green Onions sliced
  • 2 cups Mushrooms button, or cremini, sliced
  • 1 Sweet Red Bell Peppers diced
  • 1 small Carrots peeled and diced
  • 1 Celery Stalks sliced
  • 2 cups Broccoli Florets cut into bite size
  • 1 cup Corn fresh or frozen
  • 4 cups Rice cooked, preferably brown rice
  • 2 large Eggs scrambled, optional
  • 1/4 cup Cilantro thin stems and leaves, chopped


  • 2 tablespoons Tamari Soy Sauce or to taste
  • 1 Tbsp Vegetarian Oyster Sauce or regular oyster sauce
  • 2 tablespoons Shaoxing Wine or sherry
  • 1/2 Tbsp Rice Vinegar
  • 1/2 Tbsp Sugar or mirin
  • 1 tsp Sesame Oil
  • 1 tsp Hot Chili Pepper Oil sichuan, or red pepper flakes to taste, optional
  • 1 tsp Cornstarch


  1. Add vegetable oil in a large wok or nonstick skillet over medium-high heat until hot.
  2. Add garlic, ginger, and scallions, stirring constantly, and cook for about 40 seconds until very fragrant.
  3. Add mushrooms, stirring often, and cook for about 5 minutes, or until mushrooms are slightly browned.
  4. Add sweet bell pepper, carrot and celery into the work or skillet, and cook for about 3 minutes until the vegetables just start to become tender but still crispy.
  5. Stir in broccoli and corn, and cook for another 2 to 3 minutes.
  6. Add rice and scrambled eggs if using, and stir until evenly combined.
  7. Meanwhile whisk all the sauce ingredients in a small bowl until well blended.
  8. Pour sauce over rice and veggies, stirring often, and cook for additional 2 to 3 minutes until heated through.
  9. You may need to taste and adjust seasoning if needed.
  10. Remove from heat and stir in cilantro.
  11. Serve warm.
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