vegetable fried rice;

vegetable fried rice;

Fried rice loaded with vegetables, ginger and garlic.

Jump to Recipe Print Recipe Pin Recipe

So now that Valentine’s Day is over and done…back to the grind!  I’ve been trying to be more healthful lately, and this is one of my staples.  It does take a decent number of ingredients, but it’s delicious and is packed full of veggies!  Plus it’s great to use up whatever vegetables you have lying around.  For example, the original called for peas/broccoli but this time around I tossed in edamame instead!  I figured I had too many vegetables already, haha.  I really enjoy edamame, and always keep some on hand in my freezer.

If there’s one tip I can give you for this recipe it’s this–chop up all your veggies before starting!  Mise en place, people!  Maybe that’s obvious, but I tend to start sautéing while I’m still chopping, and time sneaks away from you.  I’ve been caught in the middle of cooking, knowing I should add the next vegetable and end up rushing through with uneven sizes or getting flustered because I’m not ready.

I also really love adding egg to this recipe.  The more egg the better!  I love how it soaks up the sauces and adds a really flavorful kick to each bite.  Depending on how many eggs you use (I’ll use anywhere from 2-4), and the size of your pan, you may be able to push the veggies aside and just scramble the eggs in the same pan, but if you’re doing closer to 4 you may want to temporarily remove the veggies back to your chopping platter to scramble the eggs easier.

Try out this recipe and let me know what you think!  Leave a comment if you want to try some different vegetables or supplement the recipe!  I’d love to hear your mix-ins~.

vegetable fried rice;

Fried rice loaded with vegetables, ginger and garlic.

Prep Time: 30 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 45 minutes minutes

Oven Temp: –

Servings: 4

Author: bestwithchocolate.com

No ratings yet

Print Recipe Pin Recipe

Ingredients

• 3 cups cooked and chilled brown rice
• 2 Tbsp canola oil
• 1 cup diced carrots
• 1 cup yellow onion chopped
• 4 cloves garlic minced
• 1 Tbsp peeled and minced ginger
• 1½ cups broccoli chopped
• ¾ cup diced red peppers
• 4 large eggs
• ¾ cup frozen peas alternatively or additionally add shelled edamame
• ¾ cup frozen corn
• ¼ cup soy sauce (I use low sodium, but to your preference. If you choose to use full-sodium, taste test to make sure it's not overly salty.)
• 1 Tbsp sesame oil

Advertisements

Instructions

• Do all the mincing/chopping/preparation of ingredients. Cooking doesn’t take long, so make sure everything is laid out beforehand.
• Heat oil in a large skillet or wok over medium-high heat. Add carrots, onions, garlic, and ginger and saute for 3 minutes or until softened.
• Add broccoli and bell pepper and saute until veggies are soft, 3-4 minutes.
• Add in frozen peas and corn and rice, and let cook another 2-3 minutes.
• Push veggies to the side of the pan, crack eggs into the opposite side and scramble until cooked through.
• Stir in the soy sauce and sesame oil (add more soy sauce to taste if desired) and toss to coat. Cook 2 minutes or until all veggies are heated through.

Did you make this recipe?Mention @bestwithchocolate or tag #bestwithchocolate!

Related posts:

crustless vegetable quiche; california roll shrimp stacks; marinated kabobs; broccoli cheddar soup; loaded whole30 french fries;