Szechuan Roasted Vegetables with Brown Rice

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  • 2/3 cup brown rice
  • 1 large head broccoli, cut into florets
  • 2 large red bell peppers, finely chopped
  • 1 large carrot, peeled and cut into thin sticks
  • 4 Tbsp. canola oil, divided
  • 4 large eggs
  • 3 cups fresh baby spinach
  • 1/3 cup San-J Szechuan Sauce
  • 1/4 tsp. crushed red pepper
  • 1/4 tsp. sesame seeds
  • 1/4 tsp. sea salt
  • 1/4 tsp. freshly ground pepper


Servings: 4

Heat oven to 450° F.

Cook the rice according to the package directions. Then, set aside.

Meanwhile, toss broccoli, peppers and carrots with 2 Tbsp. canola oil; toss to combine. Then transfer to a baking sheet lined with tin foil; bake for 20 minutes or until tender.

Heat remaining 2 Tbsp. canola oil in a large nonstick skillet over medium heat. Crack the eggs into the skillet and cook, covered for 2 minutes. 

Remove roasted vegetables from the oven; toss with cooked rice, fresh spinach, San-J Szechuan Sauce, crushed red pepper, sesame seeds, sea salt and pepper. Top with cooked eggs and serve warm. 

* The Gluten Free recipes that appear in this website incorporate a variety of San-J's products that are Certified Gluten Free. Please be sure to consider the other ingredients to make sure they comply with your dietary needs and restrictions.

Product Used

Szechuan Sauce

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