Very Veggie Fried Rice
This Very Veggie Fried Rice is a colorful and nutritious dish packed with vibrant vegetables and wholesome brown rice!
Servings: 4 servings
Ingredients
For the Fried Rice:
- 3 cups cooked and chilled brown rice
- 2 Tbsp canola oil
- 1 cup diced carrots
- 1 cup chopped yellow onions
- 4 cloves garlic, minced
- 1 Tbsp peeled and minced fresh ginger
- 1.5 cups small diced broccoli florets
- 0.75 cup small diced red bell pepper
- 4 large eggs
- 0.75 cup frozen petite peas, thawed and drained
- 0.75 cup frozen petite corn, thawed and drained
- 3-4 Tbsp soy sauce adjust to taste
- 1 Tbsp sesame oil
Instructions
Preparation Steps:
- Step 1: Prepare the Ingredients - Gather all your ingredients. Ensure your brown rice is cooked and chilled.
- Step 2: Heat the Oil - In a large skillet or wok, heat the canola oil over medium-high heat until it shimmers.
- Step 3: Sauté the Aromatics - Add onions, garlic, and ginger to the hot oil, sautéing for 2-3 minutes until onions are translucent.
- Step 4: Cook the Vegetables - Add diced carrots and cook for 3-4 minutes. Then add broccoli and red bell pepper, sauté for 3 minutes.
- Step 5: Scramble the Eggs - Push vegetables aside, crack eggs into the skillet, scramble until cooked, then mix with veggies.
- Step 6: Add the Rice and Peas - Add brown rice, peas, and corn, mixing thoroughly and breaking up rice clumps.
- Step 7: Season and Finish - Pour in soy sauce and sesame oil, stirring well. Adjust seasoning if necessary and cook for 2-3 minutes.
Equipment
- Large Skillet or Wok
- Spatula
- Measuring cups and spoons
- Cutting board and knife
Notes
- Always use chilled rice for the best texture.
- Don't overcrowd the pan; cook in batches if necessary.
- Ensure oil is hot enough to prevent sogginess.