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Easy Fried Rice with Microgreens

Microgreen Margo
Start with cooked and chilled left-over rice and have a full meal in a bowl ready in less than 30 minutes! Cress microgreens give this a unique flavor that will be a favorite with the whole family.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Side Dish
Cuisine Chinese


  • 4-5 cup cooked and chilled brown rice
  • 3 tbsp butter, divided
  • 2 large carrots, peeled and cubed small
  • 1 medium onion, chopped small
  • 1 small red bell pepper, chopped (optional)
  • 3 cloves garlic, minced fine, or rubbed
  • 1 cup frozen peas
  • 3-4 lightly beaten eggs
  • 1 cup pea or other microgreens, chopped
  • 1/2 cup curly cress microgreens
  • 4 green onions, thinly sliced
  • 1/4-1/3 c soy sauce
  • 3 tsp sesame oil
  • 4 tsp oyster sauce
  • salt and pepper


  • Preheat a large skillet or wok to med-high
  • Add 2 tbsp butter to the pan. When it has melted, add the onion and stir until translucent, about 3-5 minutes. Add the carrot ( and bell pepper if using) and cook until slightly tender.
  • Add the garlic and cook until fragrant, but not brown (1-2 minutes).
  • Turn the heat up and add the rice and frozen peas. Cook and stir the mixture until the rice and peas are hot, 3-4 minutes
  • Push all the ingredients to one side of the pan and add 1 tbsp butter to the empty side. Once the butter has melted add the lightly beaten eggs. Let the eggs cook for a minute or two, then scramble them. Once the eggs are fully cooked, mix in with the rice.
  • Add the green onion, soy sauce, sesame oil, and oyster sauce. Cook a few minutes until the mixture is hot, Season with salt and pepper to taste.
  • Remove from heat and add microgreens. Serve immediately with a few more cress microgreens as a garnish.
Keyword Dinner, Microgreens, Vegetarian