• 1 teaspoon canola oil
  • 2 tablespoons garlic, minced
  • ½ cup red onion, diced
  • 1 cup carrots, diced and cooked
  • 2 cups peas
  • 4 cups brown rice, cooked
  • 5 egg whites or egg substitute equivalent
  • 3 tablespoons reduced sodium soy sauce
  • ½ teaspoon black pepper


  • Heat oil in large skillet or wok and sauté onion and garlic
  • Stir in carrots and peas
  • Add in brown rice and stir to combine
  • Add egg or egg substitute and stir until egg is cooked through
  • Once eggs are cooked, add soy sauce and black pepper
  • Continue to stir until ingredients are evenly mixed.
Unfried Rice Nutrition Facts

Serving Size

1 Cup


7 Servings


Use frozen carrots and peas to save time. Great recipe for leftover cooked brown rice!