Very Veggie Fried Rice

Fried rice is a beloved dish that can easily be customized to suit your taste preferences, and this Very Veggie Fried Rice takes it to a whole new level! Packed with vibrant vegetables and wholesome brown rice, it’s not only delicious but also a nutritious option for lunch or dinner. Whether you’re looking for a quick weeknight meal or a way to use up leftover veggies, this recipe will become a staple in your kitchen. Let’s dive into the details, shall we?

Why You’ll Keep Making It

Very Veggie Fried Rice is a fantastic way to incorporate more vegetables into your diet without sacrificing flavor. With a medley of colorful veggies, this dish is a feast for the eyes and the taste buds. The best part? It’s super versatile! You can easily swap in whatever veggies you have on hand, making it a perfect recipe for cleaning out your fridge. Plus, it’s quick to make, taking just about 30 minutes from start to finish.

What We’re Using

• 3 cups cooked and chilled brown rice: The star of the dish! Using chilled rice helps achieve that perfect fried rice texture.
• 2 Tbsp canola oil: For sautéing the veggies and giving the rice a nice sheen.
• 1 cup diced carrots: Adds sweetness and crunch to the dish.
• 1 cup chopped yellow onions: Provides a savory base flavor.
• 4 cloves garlic, minced: Essential for that aromatic, savory kick.
• 1 Tbsp peeled and minced fresh ginger: Offers a wonderful warmth and depth to the flavor.
• 1 1/2 cups small diced broccoli florets: A great source of fiber and adds a nice crunch.
• 3/4 cup small diced red bell pepper: For a pop of color and sweetness.
• 4 large eggs: Adds protein and richness.
• 3/4 cup frozen petite peas, thawed and drained: A classic addition to fried rice.
• 3/4 cup frozen petite corn, thawed and drained: Sweet and adds a lovely texture.
• 3 – 4 Tbsp soy sauce: To season and enhance the flavors, adjust to your taste.
• 1 Tbsp sesame oil: For a nutty finish that elevates the dish.

Cook’s Kit

• Large skillet or wok: Essential for frying the rice evenly.
• Spatula: Ideal for stirring and mixing the ingredients.
• Measuring cups and spoons: For accurate measurements of ingredients.
• Cutting board and knife: For chopping veggies.

How to Prepare Very Veggie Fried Rice

Step 1: Prepare the Ingredients

Start by gathering all your ingredients. Make sure your brown rice is cooked and chilled; this is key to getting that perfect fried rice texture. Dice your vegetables and set them aside.

Step 2: Heat the Oil

In a large skillet or wok, heat the canola oil over medium-high heat. Allow the oil to get hot enough so that it shimmers but does not smoke.

Step 3: Sauté the Aromatics

Add the chopped onions, minced garlic, and minced ginger to the hot oil. Sauté for about 2-3 minutes or until the onions become translucent and aromatic.

Step 4: Cook the Vegetables

Next, add the diced carrots and cook for another 3-4 minutes. After that, toss in the broccoli florets and red bell pepper. Continue to sauté for an additional 3 minutes until the vegetables are tender but still vibrant.

Step 5: Scramble the Eggs

Push the vegetable mixture to the side of the skillet, creating a space in the center. Crack the eggs into the empty space and scramble them until fully cooked. Once done, mix the eggs with the veggies.

Step 6: Add the Rice and Peas

Add the chilled brown rice, thawed peas, and corn to the skillet. Mix everything thoroughly, breaking up any clumps of rice as you go.

Step 7: Season and Finish

Pour in the soy sauce and sesame oil, stirring well to ensure everything is evenly coated. Taste and adjust seasoning if needed, adding more soy sauce if you prefer a stronger flavor. Cook for an additional 2-3 minutes until everything is heated through.

No-Store Runs Needed

You might be surprised to find that most of the ingredients for this Very Veggie Fried Rice are pantry staples or easily found in your fridge. Here’s a quick list of items you likely already have:

• Brown rice
• Canola oil
• Eggs
• Frozen peas and corn
• Garlic and ginger

Problems & Prevention

Fried rice can sometimes turn out mushy or too greasy. Here are some tips to ensure you achieve the best results:

• Always use chilled rice, as freshly cooked rice can be too sticky.
• Don’t overcrowd the pan; if you have a lot of ingredients, consider making it in batches.
• Use a large enough skillet to give everything room to fry rather than steam.
• Make sure your oil is hot enough before adding the ingredients to avoid sogginess.

Meal Prep & Storage Notes

This Very Veggie Fried Rice is perfect for meal prep! Here are some tips:

• Store any leftovers in an airtight container in the fridge for up to 4 days.
• You can also freeze portions for up to 3 months. Just thaw in the refrigerator overnight before reheating.
• Reheat in a skillet over medium heat, adding a splash of water to help steam and revive the rice.

Quick Questions

Can I use other types of rice?

Absolutely! While brown rice is nutritious, you can also use white rice or jasmine rice. Just make sure they are cooked and chilled before frying.

What if I don’t like broccoli?

No problem! This recipe is highly customizable. Feel free to substitute with your favorite veggies like zucchini, snap peas, or even spinach.

Can I make this vegan?

Yes! Simply omit the eggs or replace them with a plant-based alternative like tofu or chickpea scramble for added protein.

How can I spice it up?

If you like heat, consider adding some chopped chili peppers, sriracha, or a dash of chili oil to the mix for an extra kick!

That’s a Wrap

Very Veggie Fried Rice is not just a meal; it’s an experience. It brings together a symphony of flavors and textures that dance on your palate. This colorful dish is not only easy to make but also a fantastic way to clean out your fridge and enjoy a healthy meal. With its impressive versatility, you can switch up the ingredients based on what you have at home, making it a reliable go-to recipe. So gather your veggies and get ready to whip up a batch of this delicious Very Veggie Fried Rice! Enjoy every bite!