A Colorful Creation
My Favorite is Extra Veggie Fried Rice and As I stared into my fridge, it was clear that I had a bit of a vegetable surplus. The carrots, bell peppers, and greens seemed to be staring back at me, begging to be used. That’s when it hit me: Extra Veggie Fried Rice! I was craving a quick meal that was both satisfying and nutritious. With a bit of creativity and a splash of inspiration, I decided to turn those colorful veggies into a delicious, healthful dish that would be perfect for dinner.
A Flavorful Journey
I heated up my trusty cast iron skillet, the one that’s seen countless meals and memories. First, I scrambled some eggs with a little avocado oil, setting them aside for later. The kitchen soon filled with the inviting aroma of sautéed onions and carrots. They were cooked just enough to make them tender but still full of their natural sweetness. Adding the assortment of veggies brought the dish to life with vibrant colors and textures, creating a feast for both the eyes and the palate.
The Perfect Blend
With everything almost ready, it was time to add the rice. The day-old brown rice was perfect for this, as it wouldn’t become mushy. I mixed in the fragrant ginger and garlic, their scents mingling with the fresh vegetables. A dash of tamari sauce and a splash of toasted sesame oil added a rich depth of flavor. As I stirred everything together, the fried rice began to take shape, becoming a harmonious blend of taste and nutrition.
A Satisfying Finale
When the dish was finally done, I scooped the vibrant fried rice into bowls, garnishing it with chopped green onions. A drizzle of chili-garlic sauce on top added a touch of heat that made each bite exciting. Sitting down to enjoy my creation, I felt a sense of accomplishment. Not only had I transformed my surplus veggies into a delicious meal, but I had also crafted something that was both comforting and healthy. Every bite was a reminder of how simple ingredients can come together to make something truly special.
Table of Contents
Chef’s Notes-Extra Veggie Fried Rice
- For the best texture, use rice that has been cooked and refrigerated overnight. Freshly cooked rice can be too soft and sticky, leading to a mushy fried rice.
- Have all your ingredients prepped and ready to go before you start cooking. This will help streamline the cooking process and ensure everything cooks evenly.
- Use medium-high heat for cooking to get a nice sear on the vegetables and rice. This adds a depth of flavor and prevents the ingredients from steaming instead of frying.
- Taste your fried rice before serving and adjust the seasonings as needed. You can add more tamari or a pinch of salt if necessary to enhance the flavors.
- Feel free to customize the vegetables according to your preferences or what you have on hand. Zucchini, mushrooms, or snap peas are excellent additions.
- Garnish with chopped green onions or a sprinkle of sesame seeds for added flavor and presentation. A dash of chili-garlic sauce or sriracha can also add a nice kick.
Extra Veggie Fried Rice
Dive into this vibrant and nutritious Extra Veggie Fried Rice! Packed with colorful vegetables and wholesome brown rice, this dish is a feast for both the eyes and the palate. Perfect for using up leftover rice and random veggies in your fridge, this recipe is a healthier twist on the classic takeout favorite. It’s vegetarian, gluten-free, and incredibly satisfying. Get ready to impress your taste buds with this easy-to-make, flavor-packed meal!
4
servings20
minutes15
minutes350
kcal35
minutesKeep the screen of your device on
Ingredients
- Oils and Seasonings
1 ½ teaspoons avocado oil or safflower oil, divided
¼ teaspoon salt, more to taste
Pinch of red pepper flakes
1 tablespoon reduced-sodium tamari or soy sauce
1 teaspoon toasted sesame oil
- Proteins
2 large eggs, whisked together
- Vegetables
1 small white onion, finely chopped (about 1 cup)
2 medium carrots, finely chopped (about ½ cup)
2 cups assorted small-cut veggies (options include snow peas, asparagus, broccoli, cabbage, bell pepper, and/or fresh or frozen peas)
1 cup greens (optional), such as spinach or baby kale
3 green onions, chopped
- Aromatics
1 tablespoon grated or finely minced fresh ginger
2 large cloves garlic, pressed or minced
- Base
2 cups cooked brown rice
- Optional
Chili-garlic sauce or sriracha for serving
Directions
- Sauté Aromatics – In the same skillet, add 1 tablespoon of oil. Sauté onions and carrots until onions are translucent and carrots are tender (3-5 minutes).
- Cook Vegetables – Add remaining veggies and salt. Cook until veggies are tender and golden on edges (3-5 minutes). Transfer to the bowl with eggs.
- Combine Ingredients – Add cooked rice to the skillet and stir until heated through and slightly golden (3-5 minutes). Mix in greens and green onions.
- Serve – Divide into bowls and serve immediately with optional chili-garlic sauce or sriracha.
Equipment
- chef’s knife
- cutting board
- cast iron skillet
- mixing bowls
- measuring cups and spoons
- silicone spatula set
Nutrition Facts
- Calories: 350kcal
- Carbohydrates: 45g
- Protein: 10g
- Fat: 15g
- Saturated Fat: 2g
- Cholesterol: 93mg
- Sodium: 400mg
- Potassium: 300mg
- Fiber: 5g
- Sugar: 4g
- Vitamin A: 120IU
- Vitamin C: 30mg
- Calcium: 6mg
- Iron: 10mg
FAQ-Extra Veggie Fried Rice
Can I use white rice instead of brown rice?
Yes, you can use white rice. Just make sure it’s well-chilled to avoid it becoming mushy during cooking.
Is this recipe vegan-friendly?
The original recipe is not vegan due to the inclusion of eggs. However, you can substitute the eggs with tofu scramble or simply omit them to make it vegan.
What can I use instead of tamari if I don’t have any?
You can use regular soy sauce, coconut aminos, or liquid aminos as alternatives. If using soy sauce, be aware that it may not be gluten-free.
How can I make this dish spicier?
Add more red pepper flakes, or use chili-garlic sauce or sriracha to increase the heat. Adjust according to your heat preference.
Can I freeze leftover fried rice?
Yes, you can freeze leftover fried rice. Store it in an airtight container for up to 3 months. To reheat, thaw in the refrigerator and then reheat in a skillet or microwave.
