Extra Vegetable Fried Rice
Learn how to make vegetable fried rice—it's a simple and satisfying dinner! This vegetarian recipe features extra vegetables and brown rice. Recipe yields 2 large or 3 moderate servings.
Learn how to make vegetable fried rice—it's a simple and satisfying dinner! This vegetarian recipe features extra vegetables and brown rice. Recipe yields 2 large or 3 moderate servings.
- 3 green onions chopped
- 1 smallâ white onion finely chopped (about 1 cup)
- 2 medium carrots finely chopped (about 1/2 cup)
- 1/4 teaspoon salt more to taste
- 1 tablespoon grated or finely minced fresh ginger
- 2 cups cooked brown rice (*see notes!)
- 1 cup greens (optional) such as spinach, baby kale or tatsoi
- 1 tablespoon reduced-sodium tamari or soy sauce**
- 1 teaspoon toasted sesame oil
- chili-garlic sauce or sriracha for serving (optional)
- pinch of red pepper flakes
- 2 large cloves garlic pressed or minced
- 1 1/2 teaspoons + 2 tablespoons avocado oil or safflower oil divided
- 2 eggs whisked together
- 2 cups additional veggies, cut into very small pieces for options include snow peas, asparagus, broccoli, cabbage, bell pe
- Carbohydrate 14.8699208333333 g
- Cholesterol 4.9 mg
- Fat 5.93785166666667 g
- Fiber 2.60300828679403 g
- Protein 5.3336025 g
- Saturated Fat 1.37216166666667 g
- Serving Size 1 1 to 3 serving (214g)
- Sodium 175.098666666667 mg
- Sugar 12.2669125465393 g
- Trans Fat 0.340421666666667 g
- Calories 128 calories
Step-by-step
- Warm a large cast iron or stainless steel skillet over medium-high heat until a few drops of water evaporate within a couple of seconds.
- Immediately add 1 1/2 teaspoons of oil and swirl the pan to coat the bottom.
- Add the scrambled eggs and swirl the pan so they cover the bottom. Cook until they are just lightly set, flipping or stirring along the way.
- Transfer the eggs to a bowl and wipe out the pan with a heat-proof spatula.
- Return the pan to heat and add 1 tablespoon of oil.
- Add the onion and carrots and cook, stirring often, until the onions are translucent and the carrots are tender, about 3 to 5 minutes.
- Add the remaining veggies and salt. Continue cooking, stirring occasionally (don't stir too often, or the veggies won't have a chance to turn golden on the edges), until the veggies are cooked through and turning golden, about 3 to 5 more minutes.
- In the meantime, use the edge of your spatula or a spoon to break up the scrambled eggs into smaller pieces.
- Use a big spatula or spoon to transfer the contents of the pan to the bowl with the cooked eggs.
- Return the pan to heat and the remaining 1 tablespoon oil.
- Add the ginger, garlic and red pepper flakes, and cook until fragrant while stirring constantly, about 30 seconds.
- Add the rice and mix it all together.
- Cook, stirring occasionally, until the rice is hot and starting to turn golden on the edges, about 3 to 5 minutes.
- Add the greens (if using) and green onions, and stir to combine.
- Add the cooked veggies and eggs and stir to combine.
- Remove the pan from the heat and stir in the tamari and sesame oil.
- Taste, and add a little more tamari if you'd like more soy flavor (don't overdo it or it will drown out the other flavors) or salt, if the dish needs an extra boost of overall flavor.
- Divide into bowls and serve immediately.
- Leftovers store well in the refrigerator, covered, for 3 to 4 days.
Extra Vegetable Fried Rice: A Simple Weeknight Delight
As a busy working mom, finding time to cook healthy and delicious meals can feel like a constant uphill battle. But I've discovered the magic of quick, flavorful recipes that don't compromise on nutrition or taste. This extra vegetable fried rice is my go-to weeknight dinner – it's easy, adaptable, and satisfying enough to please even my picky eaters.
The beauty of this recipe lies in its simplicity and versatility. You can customize it based on what vegetables you have on hand – snow peas, asparagus, broccoli, cabbage, bell peppers – the possibilities are endless! I often raid my crisper drawer for whatever needs using up, and it always turns out fantastic. The key is to chop everything into small, even pieces so it cooks evenly and gives a lovely texture.
One of the things I love about this fried rice is how quickly it comes together. While it does require some prep work – chopping vegetables – the actual cooking time is minimal. This is a huge plus on busy evenings when I'm juggling work calls, homework help, and bedtime routines. The result is a vibrant, flavorful dish that’s packed with nutrients and ready in under 30 minutes.
Brown rice forms the base of this dish, adding a wholesome and nutty flavor. I always opt for brown rice over white because of its higher fiber content, keeping me feeling full and energized throughout the evening. It's also a good source of complex carbohydrates, providing sustained energy without the blood sugar spikes associated with refined grains.
The addition of vibrant vegetables not only boosts the nutritional value but also adds a delightful mix of textures and colors to the dish. From the crunchy carrots and snap peas to the slightly softer broccoli florets, each bite offers a different sensory experience. The ginger and garlic add a savory depth, complemented by a touch of sesame oil for an extra layer of nutty aroma.
I often serve this fried rice with a dollop of chili-garlic sauce or sriracha on the side, adding a touch of heat and spice to the overall flavor profile. It's a perfect way to spice things up without overpowering the delicate balance of flavors in the rice itself. My kids adore the little kick that this sauce provides and it makes the dish even more exciting.
This fried rice is not just a weeknight staple; it’s also a great way to use up leftover cooked rice. This means less food waste and more time for other things that need tending. I’ll often double the recipe on weekends, keeping extra portions in the fridge for quick and easy lunches during the week. It reheats beautifully and tastes just as good the next day!
One tip I’ve learned from years of making this recipe is to avoid overcrowding the pan. If you have a large amount of vegetables, work in batches to ensure even cooking and those lovely golden edges on everything. Don’t be afraid to experiment with different vegetables and seasonings to create your own unique version. The possibilities are endless, and that’s what makes it so much fun.
This extra vegetable fried rice is more than just a recipe; it's a testament to the joy of quick, healthy, and delicious home cooking. It's a meal that brings my family together, fuels our busy lives, and leaves us all feeling satisfied and energized.
Whether you're a busy professional, a stay-at-home parent, or simply someone who appreciates a delicious and easy meal, this recipe is sure to become a favorite in your kitchen. Give it a try, and let me know what you think!
