vegetable fried rice;
Fried rice loaded with vegetables, ginger and garlic.
Oven Temp: -
Servings: 4
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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
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.
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