Description
This extra vegetable fried rice is a simple and quick dinner perfect for weeknight meals. Packed with fresh veggies and brown rice, it makes an easy dinner and a wholesome family dinner everyone will enjoy. Ideal as a quick fried rice or veggie rice bowl.
Ingredients
Scale
- 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 pieces for quick cooking options include snow peas asparagus broccoli cabbage bell pepper and or fresh or frozen peas no need to thaw first
- ¼ teaspoon salt more to taste
- 1 tablespoon grated or finely minced fresh ginger
- 2 large cloves garlic pressed or minced
- pinch of red pepper flakes
- 2 cups cooked brown rice *see notes!
- 1 cup greens optional such as spinach baby kale or tatsoi
- 3 green onions chopped
- 1 tablespoon reduced-sodium tamari or soy sauce**
- 1 teaspoon toasted sesame oil
- Chili-garlic sauce or sriracha for serving optional
Instructions
- Heat a large skillet on medium-high until water droplets evaporate quickly then add 1 ½ teaspoons oil and swirl it to coat the pan. Pour in the whisked eggs and spread them evenly. Cook gently until softly set, turning or stirring as you go. Remove eggs to a bowl and clean the pan.
- Add 1 tablespoon oil to the pan over heat, then cook the onion and carrots, stirring frequently, until translucent and tender, around 3 to 5 minutes.
- Stir in the remaining vegetables and salt, cooking them until tender and lightly browned on the edges about 3 to 5 minutes; avoid stirring too often to let them caramelize. Meanwhile, break the cooked eggs into smaller pieces with your spatula.
- Transfer the cooked vegetables to the bowl with the eggs. Add the last tablespoon oil to the pan, then sauté ginger garlic and red pepper flakes while stirring constantly for about 30 seconds until fragrant.
- Add the brown rice and mix well. Continue cooking, stirring occasionally, until the rice is heated through and slightly golden on the edges, about 3 to 5 minutes.
- Stir in the greens and green onions, then add the cooked eggs and vegetables back to the pan. Remove from heat and mix in tamari and toasted sesame oil. Adjust seasoning with more tamari or salt if desired.
- Serve immediately with chili-garlic sauce or sriracha on the side. Leftovers keep well refrigerated for 3 to 4 days.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Method: Stovetop
Nutrition
- Calories: 400 kcal
- Sugar: 5g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 110mg