In my little family of three, leftovers happen. So when I have a bit of cooked rice on hand, I love to whip up this Veggie Fried Rice dish as a nice lunch or light dinner. I pretty much have all the ingredients at all times – the prepper that I am. And this is so versatile. You can seriously swap out veggies with what you have or love.
I like to make this in a large pan since a lot is happening all in the same pan. This recipe is easy to divide or double. The basic formula is to use 1 egg per 1 cup of rice. I listed the recipe with how I do it for 2 cups of rice.
Enjoy!
Veggie Fried Rice
Course: MainCuisine: Chinese AmericanDifficulty: Easy2-3
servings15
minutes20
minutesIngredients
1 Tbsp. canola oil
2 cups leftover cooked plain rice (white or brown)
2 eggs, lightly whisked
1 small onion, chopped
1 small carrot, chopped
1/2 red bell pepper, chopped
1 cup zucchini, diced
1 cup mushrooms, sliced
2 cloves garlic, minced
2 cups broccoli florets, chopped
1/4 cup frozen peas
1/4 tsp. ground ginger
3 Tbsp. low sodium soy sauce
2 scallions, minced
Ground black pepper to taste
To serve: Sirachi and more soy sauce (optional)
Please note: You may omit any veggies you don’t like or add others such as green or yellow bell peppers, frozen corn, etc.
Directions
- In a large pan over high heat, add oil. Once hot, add onion, carrot, zucchini and peppers. Cook and stir frequently for about 4-5 minutes.
- Add mushrooms. Cook another 4 minutes. Add garlic. Cook for a minute.
- Add broccoli, cook for 5 minutes, stirring frequently. Season mixture with ginger and black pepper.
- Push veggies over to one side of pan.
- Add eggs to hot pan. Stirring with a spatula or a spoon to cook through. Once cooked mix into veggies.
- Add rice and peas. Season with soy sauce. Stir again. Place lid over mixture and lower heat to medium low so that all ingredients cook through and flavors meld together. About 5 minutes.
- To serve: Top with scallions. Drizzle more soy sauce and/or sirachi, if desired.
