Vegetable Fried Rice

Vegetable Fried Rice

Introduction:

Vegetable Fried Rice is a versatile and delicious dish that brings together the vibrant flavors and textures of various vegetables with perfectly cooked rice.

It’s a quick and easy recipe that can be adapted to include whatever vegetables you have on hand, making it an excellent way to use up leftovers.

This dish is not only satisfying and comforting but also a great option for those looking for a healthy, vegetarian meal.

Whether served as a main course or a side dish, Vegetable Fried Rice is a crowd-pleaser that can be whipped up in under 30 minutes.

Ingredients:

Vegetables: 

1 cup broccoli crowns and stems, chopped

1 cup carrots, chopped

1 cup cabbage, shredded

1 cup zucchini, diced

1/2 cup bell peppers, thinly sliced into 1-inch pieces 

1 cup frozen peas or shelled edamame

For the Fried Rice:

3 tablespoons vegetable oil, divided

3 large eggs, beaten

Salt and freshly ground pepper, to taste 

3 cups cooked and cooled white or brown rice

1 tablespoon fresh ginger, peeled and minced

2 teaspoons garlic, finely minced

1/4 cup low-sodium soy sauce

1 tablespoon sesame oil (regular or spicy) 

1/2 cup scallions, thinly sliced (white and light green parts), plus more for garnish

Instructions:

1. Prepare Your Ingredients:

Chop and slice all vegetables as needed, ensuring they are ready to go before you start cooking. This is important because stir-frying is a quick process, and having everything prepped ensures that you can add ingredients to the pan without delay.

2. Cook the Vegetables:

Heat a wok or large skillet over high heat until very hot. Add 1 tablespoon of vegetable oil.

Add the broccoli, carrots, cabbage, zucchini, peppers, and peas or edamame to the pan. Stir-fry the vegetables, stirring often, for about 4 minutes until they are crisp-tender. Transfer the vegetables to a plate and set them aside.

3. Scramble the Eggs:

Season the beaten eggs with a little salt and pepper.

In the same wok or skillet, heat 1 more tablespoon of oil over high heat. Add the eggs and scramble quickly, stirring constantly for about 1 minute until just cooked through. Transfer the scrambled eggs to the plate with the vegetables.

4. Stir-Fry the Rice:

Return the wok to the burner over high heat, and add the remaining tablespoon of oil.

Add the cooled rice to the wok. Stir-fry, stirring occasionally, for about 5 minutes until the rice is lightly browned in spots.

Add the ginger and garlic to the rice, and stir for about 1 minute until fragrant. 

5. Combine and Season:

Return the cooked vegetables and scrambled eggs to the wok with the rice.

Add the soy sauce, sesame oil, and scallions, and stir everything together until well combined and heated through, about 3 minutes.

Taste and adjust the seasoning with more salt and pepper, if needed.

6. Garnish and Serve:

Sprinkle additional scallions over the top for garnish.

Serve the vegetable fried rice hot, with extra soy sauce on the side for those who like a bit more seasoning.

Conclusion:

Vegetable Fried Rice is a simple yet flavorful dish that can easily be customized to suit your taste and dietary preferences.

It’s a fantastic way to incorporate more vegetables into your diet, and the use of day-old rice ensures the perfect texture—slightly chewy and not too soft.

Whether you’re looking for a quick weeknight dinner, a satisfying lunch, or a side dish to complement your favorite Asian-inspired meal, this Vegetable Fried Rice recipe is sure to become a staple in your kitchen.

Enjoy experimenting with different vegetables and flavors to make it your own!