Vegetarian Fried Rice With Vegetables
INGREDIENTS
- 1 ½ t + 2 T Avocado oil or Safflower oil (divided)
- 2 Eggs (whisked together)
- 1 Onion (white onion) (small) (finely chopped ) (about 1 C)
- 2 Carrots (medium) (finely chopped) (about ½ C)
- 2 C Veggies - Snow peas, Asparagus, Broccoli, Cabbage & bell pepper or fresh or frozen peas (no need to thaw first) cut into small pieces.
- ¼ t Salt (or more to taste)
- 1 T Ginger (fresh) (grated or finely minced)
- 2 Garlic (large cloves) (pressed or minced)
- A Pinch of red pepper flakes
- 2 C Brown Rice (cooked)
- 1 C Greens (optional) (such as spinach OR baby kale)
- 3 Onions (green onions) (chopped)
- 1 T Tamari (reduced-sodium or soy sauce)
- 1 t Sesame oil (toasted)
- Chili-garlic sauce OR Sriracha, for serving (optional)
DIRECTIONS
- 1. Before you get started, make sure that all of your ingredients are prepped & within
an arm’s reach from the stove. - 2. Also have an empty bowl nearby for holding the cooked eggs & veggies.
- 3. Start over medium-high heat, but if at any point you catch a whiff of oil or food burning, reduce the heat to medium.
- 4. 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. - 5. Immediately add 1 ½ t of oil & swirl the pan to coat the bottom.
- 6. Add the scrambled eggs & swirl the pan so they cover the bottom.
- 7. Cook until they are just lightly set, flipping or stirring along the way.
- 8. Transfer the eggs to a bowl & wipe out the pan with a heat-proof spatula.
- 9. Return the pan to heat & add 1 T of oil.
- 10. Add the onion & carrots & cook, stirring often, until the onions are translucent & the
carrots are tender, about 3-5 minutes. - 11. Add the remaining veggies & salt.
- 12. 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 & turning
golden, about 3-5 more minutes. - 13. In the meantime, use the edge of your spatula or a spoon to break up the scrambled
eggs into smaller pieces. - 14. Use a big spatula or spoon to transfer the contents of the pan to the bowl with the
cooked eggs. - 15. Return the pan to heat & the remaining 1 T oil.
- 16. Add the ginger, garlic & red pepper flakes & cook until fragrant while stirring constantly, about 30 seconds.
- 17. Add the rice & mix it all together.
- 18. Cook, stirring occasionally, until the rice is hot and starting to turn golden on the
edges, about 3-5 minutes. - 19. Add the greens (if using) & green onions & stir to combine.
- 20. Add the cooked veggies & eggs & stir to combine.
- 21. Remove the pan from the heat & stir in the tamari & sesame oil.
- 22. Taste & 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. - 23. Divide into bowls & serve immediately.
- 24. You can serve chili-garlic sauce or sriracha on the side.
- 25. Leftovers store well in the refrigerator, covered for 3-4 days.
NOTES
- If you used purple cabbage, it might stain your scrambled eggs a funny blue color, but it’s
fine to eat. - You’ll need to cook about 1 C dry rice to yield enough for this recipe so be sure not to
over-cook or it will stick to the pan. - If you are making it gluten free be sure to use gluten-free tamari not regular soy sauce.
- If you’re making it Vegan, omit the eggs & the 1 ½ t oil that goes with them.
- For extra protein, you could mix in 1 C Edamame (thawed if necessary) or a batch crispy
baked tofu with the cooked veggies at the end.
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