Extra Vegetable Fried Rice

Extra Vegetable Fried Rice

It's a simple and satisfying dinner! This vegetarian recipe includes extra vegetables and brown rice.

Ingredients

• 2 eggs, whisked together
• 1 ½ teaspoons + 2 tablespoons avocado oil or safflower oil, divided
• 2 medium carrots, finely chopped (about ½ cup)
• 2 large cloves garlic, pressed or minced
• Pinch of red pepper flakes
• ¼ teaspoon salt, more to taste
• 2 cups cooked brown rice (*see notes!)
• 1 tablespoon grated or finely minced fresh ginger
• 3 green onions, chopped
• tablespoon reduced-sodium tamari or soy sauce**
• 1 small white onion, finely chopped (about 1 cup)
• 2 cups additional veggies, cut into very small pieces for quick cooking
• 1 cup greens (optional), such as spinach, baby kale or tatsoi
•  Chili-garlic sauce or sriracha, for serving (optional)
• 1 teaspoon toasted sesame oil

INSTRUCTIONS

First, This recipe meets quickly. Before you start, make sure all your ingredients are prepared and on hand from the stove. Also have an empty bowl nearby to hold eggs and cooked vegetables. I suggest that you start on a medium-high heat, but if at any time you smell oil or food burning, reduce the heat to medium.

Then, Heat a large cast iron or stainless steel skillet over medium-high heat until a few drops of water evaporate in a few seconds. Immediately add 1 ½ teaspoon oil and turn the pan to cover the bottom. Add the scrambled eggs and turn the pan to cover the bottom. Cook until lightly picked, turning or stirring en route. Transfer the eggs to a bowl and wipe the pan with a heatproof spatula.

Put the pan back on the heat and add 1 tablespoon of oil. Add onion and carrots and cook, stirring often, until onions are translucent and carrots are tender, about 3 to 5 minutes.

Add the remaining vegetables and salt. Continue cooking, stirring occasionally (do not stir too often, otherwise the vegetables will have no chance of turning golden on the edges), until the vegetables are cooked and browned, about 3 to 5 minutes Moreover. Meanwhile, use the edge of your spatula or spoon to break scrambled eggs into smaller pieces.

Use a large spatula or spoon to transfer the contents of the pan into the bowl with the cooked eggs. Put the pan back on the heat and the remaining oil 1 tbsp. Add ginger, garlic and red pepper flakes and cook until fragrant, stirring constantly, about 30 seconds. Add the rice and mix everything. 

Cook, stirring occasionally, until the rice is warm and begins to brown around the edges, about 3 to 5 minutes.

Add the greens (if you use them) and the green onions, and mix. Add vegetables and cooked eggs and mix. Remove the pan from the heat and stir in the tamari and sesame oil. Taste and add a little more tamari if you want more soy flavor (do not overdo it otherwise the other flavors will not be drowned) or salt if the dish needs an extra boost.

Spread in bowls and serve immediately. I usually serve mine with a chili-garlic sauce or a sriracha apart. The leftovers can be kept refrigerated, covered, for 3 to 4 days (if you used purple cabbage, it could stain your scrambled eggs with a funny blue color, but it's good to eat). Happy Cooking Time.