Very Veggie Fried Rice
If you’re looking for a quick and satisfying meal that’s packed with flavor and nutrition, then Very Veggie Fried Rice is a must-try! This dish is a fantastic way to use up leftover rice and a colorful assortment of vegetables, making it perfect for busy weeknights or as a delightful addition to your meal prep routine. With its vibrant hues and a medley of textures, it’s not just a feast for the belly but also for the eyes. Let’s dive into what makes this dish so special!
What Makes This Recipe Special
The beauty of Very Veggie Fried Rice lies in its versatility. You can customize the vegetables based on what’s in your fridge or what’s in season. This recipe features a delightful combination of carrots, broccoli, red bell peppers, and peas, all sautéed to perfection and then tossed with chilled brown rice for an added nutty flavor. The addition of fresh ginger and garlic elevates the taste, while the eggs add a rich protein boost. Plus, it comes together in just about 30 minutes, making it the perfect weeknight dinner.
What to Buy
When making Very Veggie Fried Rice, gather the following ingredients:
- 3 cups cooked and chilled brown rice
- 2 Tbsp canola oil
- 1 cup diced carrots (dice somewhat thin)
- 1 cup chopped yellow onions
- 4 cloves garlic, minced
- 1 Tbsp peeled and minced fresh ginger
- 1 1/2 cups small diced broccoli florets
- 3/4 cup small diced red bell pepper
- 4 large eggs
- 3/4 cup frozen petite peas, thawed and drained
- 3/4 cup frozen petite corn, thawed and drained
- 3 – 4 Tbsp soy sauce, to taste
- 1 Tbsp sesame oil
Kitchen Gear Checklist
Before you start cooking, make sure you have the following kitchen essentials ready:
- Large skillet or wok – for stir-frying the vegetables and rice.
- Spatula – to mix the ingredients thoroughly.
- Knife and cutting board – for chopping vegetables.
- Measuring cups and spoons – for accurate ingredient measurements.
- Small bowl – to whisk the eggs before adding them to the dish.
Method: Very Veggie Fried Rice
Creating this delightful Very Veggie Fried Rice is as easy as 1-2-3! Follow these steps for a delicious meal.
Step 1: Prepare the Ingredients
Start by gathering and prepping all your ingredients. Make sure your brown rice is cooked and chilled; this will help prevent it from becoming mushy when fried. Dice your vegetables and mince the garlic and ginger.
Step 2: Sauté the Vegetables
In a large skillet or wok, heat the canola oil over medium-high heat. Once the oil is shimmering, add the chopped onions and diced carrots. Sauté for about 3-4 minutes until the onions become translucent.
Step 3: Add Garlic and Ginger
Stir in the minced garlic and ginger, cooking for about 30 seconds until fragrant. This step infuses the oil with amazing flavors.
Step 4: Incorporate More Veggies
Add the small diced broccoli florets and red bell pepper to the skillet. Cook for an additional 4-5 minutes, stirring frequently, until the broccoli is tender but still vibrant in color.
Step 5: Scramble the Eggs
Push the vegetable mixture to one side of the skillet. In the cleared space, crack the 4 large eggs. Scramble the eggs until fully cooked, then mix them into the vegetables.
Step 6: Combine with Rice
Add the chilled brown rice to the skillet, breaking up any clumps with your spatula. Stir everything together until well combined.
Step 7: Season the Rice
Pour in the soy sauce (starting with 3 tablespoons) and sesame oil. Mix thoroughly to ensure all the ingredients are evenly coated. Taste and adjust the seasoning with more soy sauce if necessary.
Step 8: Add Peas and Corn
Finally, fold in the thawed peas and corn. Cook for another 2-3 minutes until heated through.
Step 9: Serve and Enjoy!
Remove the skillet from heat, and serve your Very Veggie Fried Rice hot. You can garnish it with green onions or sesame seeds for an extra touch!
Adaptations for Special Diets
This Very Veggie Fried Rice recipe can easily be adapted to suit various dietary preferences:
- Vegan: Omit the eggs and consider adding tofu or chickpeas for protein.
- Gluten-Free: Use tamari instead of soy sauce to keep it gluten-free.
- Low-Carb: Substitute the brown rice with cauliflower rice for a lighter option.
- Add Protein: You can include cooked chicken, shrimp, or beef for a heartier meal.
Learn from These Mistakes
Making Very Veggie Fried Rice is straightforward, but here are a few common pitfalls to avoid:
- Using warm rice: Always use chilled rice to prevent a mushy texture.
- Overcrowding the pan: Fry in batches if your skillet isn’t large enough.
- Not seasoning properly: Taste and adjust your seasoning throughout the cooking process.
- Skipping the ginger and garlic: These ingredients are essential for flavor, so don’t leave them out!
Shelf Life & Storage
If you have leftovers of your Very Veggie Fried Rice, here’s how to store them:
- Refrigeration: Store in an airtight container for up to 4 days.
- Freezing: Freeze in portions for up to 3 months. Thaw in the refrigerator before reheating.
- Reheating: Reheat in a skillet over medium heat, adding a splash of water or oil to prevent sticking.
Very Veggie Fried Rice FAQs
Can I use other vegetables in this fried rice?
Absolutely! Feel free to swap in any of your favorite veggies, such as snap peas, zucchini, or even mushrooms. The key is to keep the vegetables diced small for even cooking.
Is this recipe suitable for meal prep?
Yes! Very Veggie Fried Rice is perfect for meal prep. Just store it in individual containers for a quick lunch or dinner option throughout the week.
Can I make this dish ahead of time?
While it’s best enjoyed fresh, you can make it ahead of time and store it in the fridge. Just reheat thoroughly before serving.
What can I serve with fried rice?
This dish is delicious on its own but can also be paired with soy sauce, sriracha for a kick, or even a side of spring rolls or dumplings for a more complete meal.
Weekend Projects
If you enjoyed making Very Veggie Fried Rice, consider trying these weekend cooking projects:
- Sally’s Chocolate Chip Cookies – Perfect for a sweet treat.
- Pinch of Yum’s Homemade Pizza – A fun family project!
- Minimalist Baker’s Vegan Chili – Hearty and comforting for colder days.
See You at the Table
Now that you have the recipe for Very Veggie Fried Rice, it’s time to gather your ingredients and get cooking! This dish is not only simple and quick but also a delightful way to enjoy a variety of vegetables. Whether you’re feeding a family or just yourself, this recipe is sure to please. So, roll up your sleeves, and let’s make this colorful and nutritious fried rice together. Happy cooking!
Very Veggie Fried Rice
Ingredients
Equipment
Method
- Gather and prep all your ingredients. Ensure your brown rice is cooked and chilled to prevent mushiness.
- In a large skillet or wok, heat the canola oil over medium-high heat. Add onions and carrots, sauté for about 3-4 minutes until onions become translucent.
- Stir in minced garlic and ginger, cooking for about 30 seconds until fragrant.
- Add broccoli florets and red bell pepper. Cook for an additional 4-5 minutes, stirring frequently.
- Push the vegetables to one side of the skillet. In the cleared space, crack the eggs and scramble until fully cooked, then mix into the vegetables.
- Add the chilled brown rice, breaking up any clumps, and stir until well combined.
- Pour in the soy sauce and sesame oil, mixing thoroughly. Adjust seasoning with more soy sauce if necessary.
- Fold in the thawed peas and corn, cooking for another 2-3 minutes until heated through.
- Remove from heat and serve hot. Optionally garnish with green onions or sesame seeds.
Notes
- Use chilled rice to avoid mushiness.
- Don't overcrowd the pan; fry in batches if necessary.
- Adjust seasoning as you cook for the best flavor.
- Ginger and garlic are key for flavor; don’t skip them!
