Extra Vegetable Fried Rice

I set out to create a additional exciting take on greasy take-out vegetable fried rice. Here it's in complete glory, and it’s as flavorful as it's colorful. Hooray!

INGREDIENTS 1 ½ teaspoons + 2 tablespoons avocado oil or safflower oil, divided 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 items for fast cooking (see pictures for measurement reference; recommendations contain snow peas, asparagus, broccoli, cabbage, bell pepper, and/or recent or frozen peas—no ought to thaw first) ¼ teaspoon salt, additional to taste 1 tablespoon grated or finely minced recent ginger 2 huge cloves garlic, pressed or minced Pinch of red pepper flakes 2 cups cooked brown rice (*see notes!) 1 cup greens (optional), reminiscent of spinach, child kale or tatsoi 3 inexperienced onions, chopped 1 tablespoon reduced-sodium tamari or soy sauce** 1 teaspoon toasted sesame oil Chili-garlic sauce or sriracha, for serving (optional) INSTRUCTIONS This recipe comes collectively quickly. Before you get started, make certain that every one of your meals are prepped and inside an arm’s attain from the stove. Also have an empty bowl local for maintaining the cooked eggs and veggies. I’m suggesting which you simply bounce over medium-high heat, but when at any level you capture a whiff of oil or meals burning, cut back the warmth to medium. Warm a giant solid iron or stainless metal skillet over medium-high warmth till a number of drops of water evaporate inside a pair of seconds. Immediately upload 1 ½ teaspoons of oil and swirl the pan to coat the bottom. Add the scrambled eggs and swirl the pan so they hide the bottom. Cook till they're simply frivolously set, flipping or stirring alongside the way. Transfer the eggs to a bowl and wipe out the pan with a heat-proof spatula. Return the pan to warmth and upload 1 tablespoon of oil. Add the onion and carrots and cook, stirring often, till the onions are translucent and the carrots are tender, about 3 to 5 minutes. Add the remainder veggies and salt. Continue cooking, stirring occasionally (don’t stir too often, or the veggies won’t have a threat to turn golden on the edges), till the veggies are cooked via and turning golden, about 3 to 5 additional minutes. In the meantime, use the part of your spatula or a spoon to smash up the scrambled eggs into smaller pieces. Use a giant spatula or spoon to move the contents of the pan to the bowl with the cooked eggs. Return the pan to warmth and the remainder 1 tablespoon oil. Add the ginger, garlic and red pepper flakes, and prepare dinner till aromatic whereas stirring constantly, about 30 seconds. Add the rice and blend all of it together. Cook, stirring occasionally, till the rice is hot and beginning to turn golden on the edges, about 3 to 5 minutes. Add the greens (if using) and inexperienced onions, and stir to combine. Add the cooked veggies and eggs and stir to combine. Remove the pan from the warmth and stir inside the tamari and sesame oil. Taste, and upload somewhat of additional tamari if you’d like additional soy style (don’t overdo it or it's going to drown out the different flavors) or salt, if the dish desires an additional increase of total flavor. Divide into bowls and serve immediately. I typically serve mine with chili-garlic sauce or sriracha on the side. Leftovers shop effectively inside the refrigerator, covered, for three to four days (if you used purple cabbage, it would possibly stain your scrambled eggs a humorous blue color, but it’s superb to eat). NOTES RICE NOTES: You’ll ought to prepare dinner about 1 cup dry rice to yield sufficient for this recipe; be certain to now not over-cook it or it's going to keep on with the pan. I choose short-grain brown rice on the grounds that it’s somewhat of chewy, but medium-grain or jasmine rice will work, too. Here’s how I prepare dinner brown rice. You can use freshly cooked rice for the ones who unfold it onto a giant tray and permit it cool for 5 to 10 minutes first (this provides it a threat to dry out somewhat so it doesn’t steam itself inside the pan). Day-old leftover, refrigerator rice is great, too. Just smash up any clumps of rice earlier than you upload it to the pan. Credit is going to Serious Eats for the rice tips! MAKE IT GLUTEN FREE: Be certain to make use of gluten-free tamari, now not typical soy sauce. MAKE IT VEGAN: Omit the eggs and the 1 ½ teaspoons oil that is going with them. For additional protein, you may well blend in 1 cup edamame (thawed if necessary) or a batch of my crispy baked tofu with the cooked veggies on the end.

I used brown rice, naturally, or even threw in a handful of greens, which supply even additional well being bonus points. (The greens are optional.)

I also performed round with a kind of vegetables, and they all labored effectively as lengthy as they had been cut into very small pieces.

This is precisely what you've got to make when you've got leftover rice and a few random uncooked vegetables on your fridge. You’re going to love it!

The Best Vegetable Fried Rice
I designed this recipe to work effectively in a typical skillet (preferably solid iron), on the grounds that most people don’t have woks at home.

The merely tough part, which actually isn’t so difficult, is to prepare dinner the eggs, vegetables and rice separately, and combine all of them on the end.

That way, every element can be cooked simply right, and the vegetables and rice gets a threat to grow these delicious golden edges.

Delicious veggie fried rice, coming up! As always, please permit me recognise the way you're keen on this recipe inside the comments. I’m all the time so keen on your feedback.

Craving more? Check out my Thai pineapple fried rice. If you’re in search of additional flexible recipes to make use of up the final of your vegetables, don’t miss this roundup.

Extra Vegetable Fried Rice
Learn methods to make vegetable fried rice—it’s a primary and satisfying dinner! This vegetarian recipe good points additional vegetables and brown rice. Recipe yields 2 huge or 3 slight servings (I assume you may well double it for the ones who have a giant sufficient skillet, but you would possibly now not get as a lot caramelization on the rims of the veggies and rice).