Extra Vegetable Fried Rice
A vibrant and nutritious fried rice dish packed with colorful vegetables and flavor, perfect for weeknight dinners or using up leftover rice.
Ingredients
Essential Ingredients
- 1.5 teaspoons avocado oil or safflower oil, divided
- 2 large eggs, whisked together
- 1 small white onion, finely chopped (about 1 cup)
- 2 medium carrots, finely chopped (about ½ cup)
- 2 cups additional veggies of your choice (like snow peas, asparagus, broccoli, cabbage, bell pepper, and/or fresh or frozen peas) Feel free to mix in whatever vegetables you like or have available.
- 0.25 teaspoon salt, or more to taste
- 1 tablespoon grated or finely minced fresh ginger
- 2 cloves garlic, pressed or minced
- a pinch red pepper flakes
- 2 cups cooked brown rice *see notes
- 1 cup greens (optional) — think spinach, baby kale, or tatsoi
- 3 green onions, chopped
- 1 tablespoon reduced-sodium tamari or soy sauce
- 1 teaspoon toasted sesame oil
- Chili-garlic sauce or sriracha, for serving (optional)
Instructions
Preparation
- Prep Ingredients: Before you start cooking, have everything chopped and within reach. An empty bowl nearby for the cooked eggs and veggies will make things smoother.
- Cook Eggs: In a large cast iron or stainless-steel skillet over medium-high heat, add 1½ teaspoons of oil. Swirl to coat the pan and then pour in the whisked eggs. Cook until just set, stirring occasionally. Transfer the eggs to your bowl and wipe out the pan.
- Sauté Onions and Carrots: Return the pan to heat, adding 1 tablespoon of oil. Toss in the onions and carrots; cook for about 3 to 5 minutes until the onions become translucent.
- Add More Veggies: Carefully incorporate your remaining veggies and salt, cooking until they soften and start to turn golden (approximately another 3 to 5 minutes). As they cook, break the scrambled eggs into smaller pieces with your spatula.
- Flavorful Aromatics: Once the vegetables are ready, shift them to the bowl with eggs. Reheat the pan, add another tablespoon of oil, and mix in the ginger, garlic, and red pepper flakes. Cook until fragrant, roughly 30 seconds.
- Mix in Rice: Add the cooked brown rice to the pan, stirring everything together. Continue cooking until the rice is heated through and beginning to color, around 3 to 5 minutes.
- Finishing Touches: Add the greens and chopped green onions, combining thoroughly. Finally, stir in the tamari and sesame oil, adjusting flavors with more tamari or salt if desired.
- Serve: Scoop the fried rice into bowls and serve hot. For added kick, serve with chili-garlic sauce or sriracha on the side.
Notes
If you find that you have leftovers, store in an airtight container in the refrigerator for up to 3 to 4 days or freeze portions for up to a month. To enjoy again, heat in a stovetop skillet until warmed through or in the microwave. To elevate your fried rice experience, consider using day-old rice, not stirring too much while cooking for caramelization, and garnishing with fresh herbs or lime juice.