Extra Vegetable Fried Rice
Course: VegetarianCuisine: AsianDifficulty: Medium4
servings15
minutes20
minutes279
kcalA colorful and flavorful fried rice loaded with veggies.
Ingredients
1 ½ teaspoons + 2 tablespoons avocado oil or safflower oil, divided
2 eggs, whisked together
1 small white onion, finely chopped (about 1 cup)
2 medium carrots, finely chopped (about ½ cup)
2 cups additional veggies, cut into very small pieces for quick cooking (options include snow peas, asparagus, broccoli, cabbage, bell pepper, and/or fresh or frozen peas—no need to thaw first)
¼ teaspoon salt, more to taste
1 tablespoon grated or finely minced fresh ginger
2 large cloves garlic, pressed or minced
Pinch of red pepper flakes
2 cups cooked brown rice (see notes!)
1 cup greens (optional), such as 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)
Directions
- Heat a regular skillet (preferably cast iron) over medium heat with 1 ½ teaspoons of avocado oil.
- Lightly scramble the whisked eggs and transfer them to a plate.
- In the same skillet, add 2 tablespoons of avocado oil.
- Sauté the finely chopped white onion and finely chopped carrots until they start to soften.
- Add the small vegetable pieces (such as snow peas, asparagus, broccoli, cabbage, bell pepper, and/or peas) and cook until they’re thawed (if using frozen) or al dente (if using fresh).
- Season with salt, then stir in the grated ginger, minced garlic, and a pinch of red pepper flakes.
- Add the cooked brown rice and stir-fry until it’s well toasted and has those delicious golden edges.
- If using, mix in the greens (spinach, baby kale, or tatsoi).
- Finally, add the chopped green onions, reduced-sodium tamari or soy sauce, and toasted sesame oil. Toss everything together.
- Serve your flavorful Extra Vegetable Fried Rice with a drizzle of chili-garlic sauce or sriracha if desired.