Loaded Veggie Fried Rice

I make a variation of this recipe about every two to three weeks, mostly to use up the vegetables in my fridge.  Even though prep for this meal does take a little bit since it involves a lot of chopping, it’s worth it since everything comes together pretty quickly once you start cooking.  I have found two fried rice recipes on The Crunchy Radish and Edible Perspective that I use as my base and adjust depending on the ingredients I have on hand. Leftovers should keep for about three days, but they may not last that long!

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RECIPE

INGREDIENTS

  • 1 cup brown rice, cooked
  • 1 tbs minced ginger
  • 3 roasted garlic cloves, minced
  • garlic chili sauce
  • 2 eggs, beaten
  • 2 carrots, diced
  • ¾ cup frozen sliced bell peppers {I got mine at Trader Joe’s}
  • ¾ cup edamame
  • 1 cup broccoli florets
  • ½ onion, diced
  • 2 cups baby spinach
  • high-heat oil, such as avocado oil or canola oil {I used avocado}
  • toasted sesame oil, low-sodium soy sauce & apple cider vinegar
    • I didn’t measure my use of these condiments since I typically add a dash here and there and taste as I go.
  • Sea salt, to taste
  • TOPPINGS: sesame seeds, pea shoots, more scallions

I recommend chopping and mincing all ingredients before even turning on the gas, that way you can just toss the ingredients into your wok as you go since this meal will actually come together pretty quickly.

Start by warming the wok (or whatever large cooking vessel you have on hand) over medium high heat.  Once the pan is hot, add 1-2 tablespoons of the oil, a about a teaspoon of the garlic chili sauce, half of the ginger and half of the garlic.  Sauté about 2 minutes until fragrant, then add the eggs. Fold eggs over each other so they incorporate the chili sauce, garlic and ginger until cooked all the way through.  Cut into small pieces and transfer to a bowl.

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Wipe the pan and add a bit more oil, making sure it is over medium-high heat.  Add a little more chili sauce and the carrots and allow to soften.  Next, toss in the onions, edamame, bell peppers, broccoli and remaining garlic and ginger.  {At this point I would typically add 1-2 cups of chopped kale and sauté it with the veggies but I was out.} Sauté everything until softened to your liking, then add in a dash of soy sauce, some toasted sesame oil and a dash of apple cider vinegar.  Once again stir until combined and transfer to another bowl.

Wipe the pan again and add a bit more oil.  Toss in the rice and stir-fry for a few minutes, then add in the spinach.  Keep stirring and folding the rice until the spinach is wilted. Add all the vegetables and egg into the rice mixture and fold over a few times until heated through.

To incorporate a bit more protein, I used stir-fried blocks of tofu and my husband added some shredded chicken.  I also topped my bowl with another dash of soy sauce and toasted sesame oil, scallions, chopped pea shoots and sesame seeds.

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Loaded Veggie Fried Rice

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