Vegetable Fried Rice

This is one of my favorite recipes that I got from a friend years ago. This tastes so much better than the Chinese restaurants, and I am sure you can make it better by adding more veggies or your own special touch!


  • 2 Cups of dry white or brown rice (I used white, use a little less water so it a tiny bit hard).
  • 8 garlic cloves minced ( I love garlic, you can use less or more).
  • Assorted vegetables (frozen or fresh) I used a big bag of frozen assorted veggies, and added 4 oz fresh chopped mushrooms, 1 chopped zucchini.
  • Braggs Liquid Aminos for the soy sauce (tastes just like it), 1-2 tablspns or more, taste test it.
  • Vegetable bouillon powder (2 tblspn or more).
  • 3-4 eggs (optional)
  • Avocado oil or a high heat blend (1/4 cup or less)


Cook rice as directed on the packaging but use a little less water so it stays a little bit hard. While the rice is cooking, heat up the oil and saute fresh garlic for a 1 minute, before it turns brown. Then add in all veggies and saute everything until a little soft, once the veggies are soft and the rice is done, add the rice to the veggies and stir well. Next, add the vegetable bouillon powder. Stir up with soy sauce, taste it to see if you need more. This is where you would add in the eggs if desired. You will stir it up and cook until egg is cooked throughout. I have had it with and without egg before and it taste good either way. Serve with fresh raw salad and/or fresh juice!