Extra Vegetable Fried Rice

Extra Vegetable Fried Rice

Recipe by Sandra MyersCourse: Dinner, LunchCuisine: AmericanDifficulty: Easy
Servings

2-3

servings
Prep time

20

minutes
Cooking time

15

minutes

Ingredients

  • 2 cups cooked brown rice

  • 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

  • 1 tablespoon reduced-sodium tamari or soy sauce

  • 1 teaspoon toasted sesame oil

  • 1 tablespoon grated or finely minced fresh ginger

  • 2 large cloves garlic, pressed or minced

  • Pinch of red pepper flakes

  • 3 green onions, chopped

  • 1 ½ teaspoons + 2 tablespoons avocado oil or safflower oil, divided

  • ¼ teaspoon salt, more to taste

  • 1 cup greens (optional), such as spinach, baby kale or tatsoi

  • Chili-garlic sauce or Sriracha, for serving (optional)

Directions

  • Heat 1 ½ teaspoons of oil in a large skillet over medium-high heat. Add scrambled eggs and swirl pan to cover the bottom. Cook until lightly set, flipping or stirring along the way.
  • Once done, transfer to a bowl and wipe out pan.
  • Return skillet to heat and add 1 tablespoon of oil. Add onion and carrots. Cook until onions are translucent and carrots are tender, about 3 to 5 minutes; stirring often.
  • Add remaining veggies and salt. Continue cooking, stirring occasionally until cooked through and turning golden, about 3 to 5 more minutes.
  • Break up scrambled eggs into smaller pieces; using the edge of a spatula or spoon.
  • Transfer veggie mixture to egg bowl.
  • Bring skillet back to heat. Add remaining oil. Add ginger, garlic and red pepper flakes, and cook for 30 seconds until fragrant; stirring constantly.
  • Add rice and mix it all together. Cook, stirring occasionally, until rice is hot and starting to turn golden on the edges, about 3 to 5 minutes.
  • Add the greens (if using) and green onions, and stir to combine. Return cooked veggies and eggs to pan and stir to combine.
  • Remove from heat and stir in tamari and sesame oil. Taste, and add a little more tamari, if desired.
  • Divide into bowls and serve immediately.

Notes

  • For the leftovers, you may store well and keep in the refrigerator for up to 3-4 days.
Extra Vegetable Fried Rice
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