I decided to make a more interesting takeaway version of greasy vegetable fried rice. Here it shows itself in all its splendor and is just as aromatic as it is colourful. way to follow!
I used brown rice, of course, and also added a handful of veggies for extra health. (Green is optional.)
I also played with different vegetables and all worked well as long as they were cut into very small pieces.
This is exactly what you need to do when you have some rice and random raw veggies in the fridge. you will love it!
The best sautéed rice with vegetables
Today, I design our recipe to work well in a regular skillet (preferably cast iron) since most don't have a wok at home.
The only difficult part, which is actually not that difficult, is to cook eggs, vegetables and rice separately and combine them at the end.
That way, each ingredient is thoroughly cooked and the vegetables and rice have a chance to develop into delicious browned edges.
If you prefer to make rice salad with other vegetables such as tomatoes or avocado, you can read about vegetable rice salad with tomatoes and avocado.
Here is a delicious vegetarian fried rice!
As always, let me know in the comments if you enjoy this recipe. I always appreciate your comments.
Want more?Check out my Thai Pineapple Fried Rice. If you're looking for more versatile recipes to use up your last few veggies, be sure to check out this roundup.
Learn how to make vegetable fried rice for an easy and filling dinner! This vegetarian recipe includes extra veggies and brown rice. The recipe makes 2 large or 3 medium servings (I think you can double the amount if you have a big enough pan, but you might not get as much caramelization around the edges of the veggies and rice).
INGREDIENTS for vegetable fried rice
- 1 1/2 tsp. + 2 tsp. tablespoons avocado or safflower oil, divided.
- 2 eggs beaten together.
- 1 small white onion, finely chopped (about 1 cup).
- 2 carrots, finely chopped (1/ cup).
- 2 cups additional vegetables, cut into very small pieces for quick cooking (see photos for size info; options include fresh or frozen snow peas, asparagus, broccoli, cabbage, peppers, and/or peas - no thawing required).
- ¼ teaspoon salt, more to taste.
- Add 1 tablespoon grated or finely chopped fresh ginger.
- 2 large garlic cloves, crushed or chopped
- A pinch of chilli flakes
- 2 cups cooked brown rice (*see notes!)
- 1 cup green vegetables (optional) such as spinach, kale, or tatsoi
- 3 spring onions, chopped
- 1 tablespoon low-sodium tamari or soy sauce**
- 1 teaspoon toasted sesame oil
- Chili Garlic Sauce or Sriracha to serve (optional).
INSTRUCTIONS for rice salad recipe
This recipe is coming soon
Also, keep an empty bowl nearby to store hard-boiled eggs and veggies.
- I suggest starting on medium-high, but if at any point you smell oil or are burning food, reduce the heat to medium-high.
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Heat a large cast iron or stainless steel skillet over medium-high heat until a few drops of water evaporate within seconds.Immediately add 1 1/2 teaspoons oil and toss the pan to coat the bottom. Add the scrambled eggs and toss the pan to coat the bottom. Cook until slightly set, turning or stirring as you go. Crack the eggs into a bowl and clean the pan with a heat-resistant spatula.
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Reheat the pan and add 1 tablespoon oil.Add the onions and carrots and cook, stirring frequently, until onions are translucent and carrots are soft, about 3 to 5 minutes.
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Add the remaining vegetables and salt. Continue cooking, stirring occasionally (don't stir too often or the veggies won't get a chance to brown around the edges) until the veggies are cooked through and browned, about 3 to 5 minutes longer. Meanwhile, break the scrambled eggs into small pieces using the edge of a spatula or spoon. Using a large spatula or spoon, pour the contents of the pan into the bowl of hard-boiled eggs.Heat the pan and the remaining tablespoon of oil. Add ginger, garlic, and red pepper flakes and cook, stirring constantly, until fragrant, about 30 seconds. Add the rice and mix everything. Cook, stirring occasionally, until rice is hot and browned on the edges, about 3 to 5 minutes.
- Add vegetables (if using) and scallions and stir.Add the cooked vegetables and eggs and mix until well combined. Remove the pan from the heat and add the tamari and sesame oil. Taste and add some more tamari if you want more soy flavor (don't overdo it or it will drown out the other flavors) or salt if the dish needs an extra boost for the overall flavor.
- Pour into bowls and serve immediately. Mine is usually served with chili, garlic, or sriracha sauce.Leftovers will keep, tightly covered, in the fridge for 3 to 4 days (if you used red cabbage, it may stain your scrambled eggs a fun blue color, but it's edible).
NOTES
*RICE NOTES: You will need to cook about 1 cup of dry rice to make enough for this recipe; Just remember not to overcook it or it will stick to the pan. I prefer short-grain brown rice because it's a bit chewy, but medium-grain or jasmine rice will do, too. This is how I cook brown rice. You can use freshly cooked rice if you spread it out on a large tray and let it cool for 5-10 minutes first (this allows it to dry out a bit so it doesn't smoke in the pan). The leftover rice of the day from the
fridge is also excellent.Just break the rice pieces before adding them to the pan. Kudos to Serious Eats for the rice tips!
**MAKE IT GLUTEN FREE: Make sure you use gluten free tamari, not regular soy sauce.
MAKE IT VEGAN: Omit the eggs and 1 1/2 teaspoons oil that accompany them. For more protein, you can add 1 cup edamame (thawed if needed) or a serving of my Crispy Baked Tofu with Cooked Vegetables to finish.
What can you add to fried rice to make it tastier?
All three impart unique flavors to the rice, but it's easy to overdo it. Be sure to add small amounts of each and test the rice regularly.
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