Veggie Fried Rice

Who doesn’t love this classic Chinese takeout? Add egg whites and brown rice to put a healthy twist on your veggie friend rice.


2 Tbsp. Vegetable oil
2 cups Cooked brown rice
1 cup Diced carrots
1 cup Diced red bell pepper
¼ cup Diced white onion
⅛ cup Thinly sliced green onion
2 tsp. Minced garlic
1 tsp. Low-sodium soy sauce
1 tsp. Sesame oil
4 Tbsp. Phil’s Fresh Eggs Organic Liquid Egg Whites
1 cup Frozen peas
1 cup Frozen corn

Salt and black pepper to taste


  1. Heat ½ Tbsp. of vegetable oil in a large wok or frying pan over high heat until smoking. Add half of the brown rice and cook, stirring and tossing, until the rice is toasted (about 3 minutes). Transfer cooked rice to a medium bowl. Repeat with another ½ Tbsp. of oil and the remaining rice.
  2. Return all rice to wok and press it to the sides. In the space in the middle add another ½ Tbsp. oil and the carrots, red bell pepper, white onion, green onion and garlic. Stir gently and cook until soft and fragrant. Add the soy sauce and sesame oil; toss/stir all to mix and coat.
  3. Push the rice mixture to the side of the wok and add the remaining ½ Tbsp. oil. Pour the Liquid Phil’s Fresh Egg Whites into the oil. Stir quickly to scramble. Stir the egg and rice together.
  4. Add the frozen peas and corn, and continue to stir until peas and corn are thawed and warm. Season to taste with salt and black pepper. Serve immediately.
  • Veggie Fried Rice
  • Veggie Fried Rice

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