Vegetable Fried Rice With Almond Teriyaki Sauce

This one-pot fried rice makes for an easy and delicious weeknight meal.

 Amy Gorin

For another easy one-pot meal, use leftover brown rice (or quinoa), toss it with vegetables and almonds, and top it with an over-easy egg cooked using nonstick cooking oil. It’s a speedy way to get in four food groups.

Nutrition (per serving)

Calories: 350; total fat: 17g; saturated fat: 3g; protein: 15g; carbohydrates: 37g; sugar: 5g; fiber: 6g; cholesterol: 185mg; sodium: 270mg

Recipe and photo by Amy Gorin, M.S., R.D.N.

Prep time

2 min.

Cook time

8 min.

  • 1 onion, diced
  • 1 small package (10-oz) frozen green beans
  • 2 Tbsp slivered almonds
  • 2 Tbsp reduced-sodium teriyaki sauce
  • 1/4 cup almond butter
  • 1/2 tsp granulated garlic
  • 1/4 tsp cayenne pepper
  • 2 cups cooked brown rice
  • Cooking oil spray
  • 4 eggs

In a large nonstick pan, sauté onion pieces in a thin layer of water. When the onions become translucent, add almonds and teriyaki sauce. Add minimal water as needed; when liquid begins to absorb, mix in green beans and almond butter. Add cooked rice to pan, mixing in garlic and cayenne pepper.

Meanwhile, spray a medium nonstick pan with cooking oil spray, and “fry” eggs.

Divide vegetable-and-rice mixture into four bowls, topping each bowl with a fried egg.