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Love Real Food Extra Vegetable Fried Rice

Blossom Lady
Apr 10, 2022 05:46 AM
Love Real Food 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 (I think you could double it if you have a large enough skillet, but you might not get as much caramelization on the edges of the veggies and rice). I used brown rice, naturally, and even threw in a handful of greens, which offer even more health bonus points. (The greens are optional.) I also played around with a variety of vegetables, and all of them worked well as long as they were cut into very small pieces.

This is exactly what you should make when you have leftover rice and some random raw vegetables in your fridge. You’re going to love it! I designed this recipe to work well in a regular skillet (preferably cast iron), since most of us don’t have woks at home. The only tricky part, which really isn’t so difficult, is to cook the eggs, vegetables and rice separately, and combine them all at the end. That way, each component will be cooked just right, and the vegetables and rice will get a chance to develop those delicious golden edges.

Ingredients:

  • 1 ½ teaspoons + 2 tablespoons avocado oil or safflower oil, divided
  • 2 eggs, whisked together
  • 1 small white onion, finely chopped (about 1 cup)
  • 2 medium carrots, finely chopped (about ½ cup)
  • 2 cups additional veggies, cut into very small pieces for quick cooking (see photos for size reference; options include snow peas, asparagus, broccoli, cabbage, bell pepper, and/or fresh or frozen peas—no need to thaw first)
  • ¼ teaspoon salt, more to taste
  • 1 tablespoon grated or finely minced fresh ginger
  • 2 large cloves garlic, pressed or minced
  • Pinch of red pepper flakes
  • 2 cups cooked brown rice (*see notes!)
  • 1 cup greens (optional), such as spinach, baby kale or tatsoi
  • 3 green onions, chopped
  • 1 tablespoon reduced-sodium tamari or soy sauce**
  • 1 teaspoon toasted sesame oil
  • Chili-garlic sauce or sriracha, for serving (optional)
Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
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