You are here: Home » Recipes » Vegetable Fried Rice Vegetable Fried Rice Kitchen Tested Yield 6 to 8 servings Prep 5 mins Cook 12 mins Mushrooms, peas and beef combine in this yummy fried rice. PrintEmail Brown rice works great in this recipe too, so feel free to swap it in for an even healthier twist on this take-out favorite. It's also perfect for packing in a thermos, so send leftovers with the kids for a nourishing lunch. Soy, oyster and sesame sauces can all be found in the ethnic foods section of larger supermarkets. Ingredients 1 tablespoon canola oil, plus more as needed8 ounces lean beef, like a London broil cut, sliced into ¼-inch thick strips1 large egg, lightly beaten1 small onion, chopped1 -- carrot, diced 1/4-inch1/2 cup sliced baby bella mushrooms1/4 cup frozen peas4 cups leftover white rice4 teaspoons soy sauce1 teaspoon oyster sauce2 teaspoons sesame oil1/2 teaspoon salt -- Freshly ground pepper1/4 cup sliced green onions Instructions In a small bowl, whisk the soy sauce, oyster sauce and sesame oil together; set aside. Heat 1 teaspoon of oil in a wok or deep skillet over medium-high heat. Add the sliced beef and sauté vigorously until just cooked through, about 2 minutes. Remove and transfer, with pan juices to a plate; set aside. Bring the wok back to medium-high heat. Add 1 teaspoon of oil to the wok. Add onions, carrots and mushrooms and sauté until slightly tender, about 5 minutes. Add peas to wok and stir-fry for 1 minute. Push vegetables to outer sides of wok or skillet and heat another teaspoon of oil over medium-heat. Add egg and use a chopstick or fork to scramble. Add rice and remaining oil, plus more if rice is still too sticky, and stir fry vigorously to mix well and break up any large clumps of rice. Add cooked beef and juices back to the pan. Pour reserved soy sauce mixture over rice and stir well to coat. Season with salt and pepper. Add scallions, toss well and cook until is warmed again. Serve while still hot. Recipe by Jennifer Perillo.