Veggie Fried Rice
Veggie fried rice has quickly become one of my “go-to” recipes. It’s quick, healthy, and pretty darn delicious. Travis and I started eating it fairly regularly for lunches with some leftover grilled chicken or pork on it. Best. Lunch. EVER! Also, really easy to transport since it’s not liquid-y or anything. That’s a good thing since Travis tends to throw his lunch container in his work bag along with everything else important. Anyways, we also eat it as a side dish, which one may argue is probably it’s main purpose. However we do eat it for dinner…as a main dish. I eat it for 7th meal (pregnancy does that to you). We basically eat it nonstop.
I think the best part of this dish is that it’s so simple and so versatile. The vegetables included in this are vegetables that I almost always have and if I don’t I can leave something out or switch it up with something else. The other ingredients in here are staples in my house so I almost never have to get more than 1 or 2 things total for this recipe. And if I do have to get something, it’s easy because it has become one of those recipes that I pretty much have memorized. That’s something that happens rarely for me so it says a lot.
I’ve also gotten my family addicted to this recipe. I’m not sorry that I’m such a good influence on them all. I made it for my sister and brother-in-law who loved it and then they went back home to Ohio where they promptly made it for my parents. My 15-month old niece is a fan. What can I say? It’s a dish for everyone!! Note that the serving of 6 is more for a light meal or side. I heard rumor that for 4 people and a toddler my family might have doubled the recipe and eaten almost all of it for dinner. Just a rumor. I have not verified this officially.
If we get down to business, there is one thing to point out. The rice needs to be refrigerated before using it in the recipe. This just ensures that the rice doesn’t get all sticky and clump together. You can try the recipe with fresh made rice if you’re short on time or a person who doesn’t read directions well. *hint, hint…read directions well first* I find it’s super easy just to make some rice when making dinner the night before I make this then refrigerate it. Also, another note…if you use vegetable broth in place of the water to cook the rice you have MEGA flavor. It’s worth a shot, but I’ve also used water for my rice many a time and it’s still scrumptious.
- 5 cups cooked and chilled brown rice*
- 2 tablespoons vegetable oil
- 1 1/2 cups diced carrots
- 1 cup chopped onions
- 4 cloves minced garlic
- 1 tablespoon fresh grated ginger
- 2 cups diced broccoli
- 1 cup diced bell pepper (I used a combination of orange, red, and yellow)
- 4 eggs
- 1 cup frozen peas
- 1 cup frozen corn kernels
- 1/4 cup + 2 tablespoons soy sauce
- 1 1/2 tablespoons sesame oil
- Heat vegetable oil over medium-high heat in a large skillet or pot. Add the diced carrots, onions, garlic, and ginger. Saute about 3 minutes.
- Add the broccoli and bell pepper and saute an additional 3-4 minutes, or until the vegetables start to become tender.
- In a small bowl, scramble the eggs. Push the vegetables to 1 side of the pan and pour the eggs in to the pan. Stir the eggs until cooked and scrambled.
- Add in peas, corn, soy sauce, sesame oil, and brown rice and stir everything together.
- Cook until the rice and frozen vegetables are warmed through.
- *To get the right amount of brown rice I used just over 1 1/2 cups of dry brown rice with about 3 cups of water. I have used vegetable broth to replace the water for the rice and it was delicious! It works best if the rice is refrigerated overnight or at least for a couple of hours so it doesn't all stick together.