Vegetable Fried Rice

I created the formula to work nicely in a typical skillet (preferably cast iron), since the majority of us do not have woks in your own home.

The one challenging part, that truly is not as hard, is cooking the eggs, rice and vegetables separately, and blend all of them during the end.

The way, each portion is prepared only right, as well as the veggies plus grain can get an opportunity to build all those scrumptious golden edges.

Discover how to generate veggie fried rice :

it is a satisfying and simple dinner! This vegetarian recipe features additional veggies and brown rice. Recipe yields two large or perhaps three average servings (I believe you might increase it in case you’ve a sizable enough skillet, though you may not receive that much caramelization on the tips of the vegetables plus rice).

One ½ teaspoons + two tablespoons avocado oil or perhaps safflower oil, divided
Two eggs, whisked together
1 little white-colored onion, finely cut (aproximatelly 1 cup)
Two moderate carrots, finely cut (aproximatelly ½ cup)
Two cups extra veggies, slice into tiny pieces for fast cooking (see pictures for size reference; choices consist of snow peas, bell pepper, cabbage, broccoli, asparagus, and/or frozen or fresh peas – simply no requirement to thaw first)
¼ teaspoon salt, far more to taste

One tablespoon grated or perhaps finely minced fresh ginger:

Two big cloves garlic, pressed and minced
Pinch of red pepper flakes two cups cooked murky rice (see notes!) One cup greens () that is optional, like spinach, baby kale or perhaps tatsoi Three green onions, chopped One tablespoon reduced sodium tamari or perhaps soy sauce*
One teaspoon toasted sesame oil
Chili-garlic sauce or sriracha, for helping (optional)


This recipe will come together quickly. Before you can get going, be sure that many of your materials are prepped and inside an arm’s access from the stove. Also have a clear bowl close by for positioning the prepared veggies and eggs. I am saying you start over medium high heat, but if at any point you get a whiff of oil or maybe foods burning up, decrease the heat to medium.

Warm up a large cast iron or maybe stainless skillet over medium-high high temperature until a few drops of water evaporate within a few of seconds. Immediately add one ½ teaspoons of petroleum and swirl the pan to jacket the bottom part. Add the scrambled eggs as well as swirl the pan so that they cover the bottom part. Cook until they’re simply gently set, stirring or flipping along the way. Transport the eggs to a bowl and also eliminate the pan with a heat proof spatula.

Return the pan to heat up and put one tablespoon of oil.:

Add the onion and cook and carrots, stirring frequently, before onions are clear and additionally the carrots are tender, aproximatelly three to five minutes.
Add the remaining salt and veggies. Keep on food preparation, stirring from time to time (don’t add way too frequently, or maybe the vegetables will not have an opportunity turning golden on the edges), before vegetables are prepared through and switching golden, aproximatelly three to five additional minutes. In the meantime, do the advantage of your respective spatula or maybe a spoon for breaking upwards the scrambled eggs in to smaller pieces.
Make use of a huge spoon or spatula to transfer the items in the pan to the bowl with the prepared eggs. Return the pan to high heat as well as the remaining 1 tablespoon oil. Add the ginger, red pepper flakes and garlic, then cook until aromatic while stirring continuously,

Add the rice and blend it all together:

Cook, stirring from time to time, before grain is hot and starting to turn golden on the tips, aproximatelly three to five minutes.
Add the greens (if using green onions and), and mix to mix. Add the prepared eggs and veggies and mix to mix. Get rid of the pan from the high temperature and add in the tamari & sesame oil. Flavor, and add a bit more tamari if you would like additional soy flavor (don’t go crazy or maybe it is going to drown out additional flavors) or maybe salt, when the dish requires an additional boost of overall taste.
Divide into bowls as well as serve right away. I normally serve mine with chili garlic sauce or maybe sriracha over the edge. Leftovers save best in the fridge, covered, for three to four days (in case you utilized purple cabbage, it may stain your scrambled eggs an interesting blue color, though it is okay to eat).


You will have to prepare aproximatelly one cup dry rice to deliver adequate for this particular recipe; be positive never to over cook it or maybe it is going to stick to the pan. I favor short grain brown rice since it is a bit of rubbery, but medium grain or maybe jasmine rice works, also. Here is how I cook murky rice. You are able to apply freshly grilled rice in case you distribute it onto a big paper tray and allow it to cool for five to ten minutes first (this provides it with an opportunity to dry out a little so that it does not steam itself within the pan). Day-old leftover, fridge rice is excellent, also. Simply break down any lumps of grain before you put it with the pan. Recognition likelies to Serious Eats because of the rice tips!

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