Fried rice is a classic dish that never fails to deliver a satisfying meal, and this Very Veggie Fried Rice recipe is no exception. Packed with a colorful array of fresh vegetables and made with wholesome brown rice, it’s not only delicious but also a great way to sneak in healthy ingredients. Whether you’re looking for a quick weeknight dinner or a meal prep option, this dish is sure to become a favorite in your household. Let’s dive into the details of what makes this fried rice so special!
Why This Recipe Is Reliable
The beauty of this Very Veggie Fried Rice recipe lies in its simplicity and versatility. With just a few basic ingredients, you can whip up a comforting meal that’s bursting with flavor. The use of chilled brown rice ensures that you achieve the perfect texture, while the combination of fresh veggies adds both nutrition and color. Plus, it’s a fantastic way to use up leftover vegetables from your fridge!
What We’re Using
To create this vibrant fried rice, you’ll need the following ingredients:
- 3 cups cooked and chilled brown rice
- 2 tablespoons canola oil
- 1 cup diced carrots (dice somewhat thin)
- 1 cup chopped yellow onions
- 4 cloves garlic, minced
- 1 tablespoon peeled and minced fresh ginger
- 1 1/2 cups small diced broccoli florets
- 3/4 cup small diced red bell pepper
- 4 large eggs
- 3/4 cup frozen petite peas, thawed and drained
- 3/4 cup frozen petite corn, thawed and drained
- 3 – 4 tablespoons soy sauce, to taste
- 1 tablespoon sesame oil
Tools & Equipment Needed
Before we start cooking, here’s what you’ll need:
- Large skillet or wok: Ideal for frying rice and vegetables evenly.
- Spatula: For stirring and breaking up clumps of rice.
- Measuring cups and spoons: To ensure you get the right quantities.
- Knife and cutting board: For chopping your veggies to perfection.
Directions: Very Veggie Fried Rice
Step 1: Prepare the Ingredients
Start by gathering all your ingredients. Make sure your brown rice is cooked and chilled, as this will prevent it from becoming mushy when frying.
Step 2: Heat the Oil
In a large skillet or wok, heat the canola oil over medium-high heat. Once hot, add the diced onions and sauté for about 2-3 minutes until they become translucent.
Step 3: Add the Aromatics
Stir in the minced garlic and ginger, cooking for an additional minute until fragrant. This step is crucial as it lays the foundation for the dish’s flavor profile.
Step 4: Incorporate the Veggies
Next, add the diced carrots, broccoli florets, and red bell pepper. Sauté the vegetables for about 4-5 minutes, or until they are tender yet still crisp.
Step 5: Scramble the Eggs
Push the vegetables to one side of the skillet. Crack the eggs into the empty side and scramble them until fully cooked. Once done, mix the eggs into the vegetable medley.
Step 6: Add the Rice
Add the chilled brown rice to the skillet. Use your spatula to break up any clumps and mix everything together thoroughly.
Step 7: Season the Dish
Pour in the soy sauce and sesame oil, stirring well to combine. Taste and adjust the seasoning as needed, adding more soy sauce if desired.
Step 8: Finish with Peas and Corn
Lastly, fold in the thawed peas and corn. Give everything a final stir to ensure the mixture is heated through.
Season-by-Season Upgrades
One of the best things about Very Veggie Fried Rice is its adaptability. Consider these seasonal upgrades:
- Spring: Add fresh asparagus or snap peas for a crisp, springtime flavor.
- Summer: Incorporate zucchini or corn on the cob for a sweet touch.
- Fall: Mix in butternut squash or kale for a hearty autumn twist.
- Winter: Use frozen mixed vegetables for convenience and warmth.
Mistakes That Ruin Very Veggie Fried Rice
There are a few common pitfalls to avoid when making Very Veggie Fried Rice:
- Using warm or freshly cooked rice: This can lead to a mushy texture. Always use chilled rice.
- Overcrowding the pan: Fry the rice in batches if necessary to ensure even cooking.
- Not seasoning properly: Taste as you go and adjust the soy sauce to your preference.
- Skipping the aromatics: Garlic and ginger are essential for flavor, so don’t leave them out!
Storage Pro Tips
To keep your Very Veggie Fried Rice fresh, consider these storage tips:
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze: For longer storage, freeze in portions. Thaw in the refrigerator before reheating.
- Reheat properly: Warm the rice in a skillet over medium heat, adding a splash of water to help it steam and regain moisture.
Reader Questions
Can I use different vegetables in this recipe?
Absolutely! Feel free to swap in any of your favorite vegetables or whatever you have on hand. Just remember to cut them into small, uniform pieces for even cooking.
Is there a vegan alternative to the eggs?
Yes! You can use scrambled tofu or chickpea flour mixed with water as a substitute for eggs. This will still provide a nice texture to your fried rice.
Can I make this dish ahead of time?
Yes, Very Veggie Fried Rice is great for meal prep. Just store it in the fridge and reheat when you’re ready to eat.
What protein can I add to this fried rice?
For added protein, consider tossing in some cooked chicken, shrimp, or tofu. You can also check out Garlic Butter Chicken Thighs With Rice Pilaf or Sticky Honey Soy Salmon Rice Bowls for delicious pairings!
When you need a quick meal solution, consider these options alongside your :
That’s a Wrap
In conclusion, Very Veggie Fried Rice is a delightful dish that can easily be tailored to suit your tastes and the seasons. With its vibrant mix of vegetables, hearty brown rice, and aromatic seasonings, you’ll find that it not only satisfies your hunger but also encourages creativity in the kitchen. So gather your ingredients, follow the steps, and enjoy this colorful meal that’s as nutritious as it is delicious!
Very Veggie Fried Rice
Ingredients
Equipment
Method
- Start by gathering all your ingredients. Make sure your brown rice is cooked and chilled, as this will prevent it from becoming mushy when frying.
- In a large skillet or wok, heat the canola oil over medium-high heat. Once hot, add the diced onions and sauté for about 2-3 minutes until they become translucent.
- Stir in the minced garlic and ginger, cooking for an additional minute until fragrant. This step is crucial as it lays the foundation for the dish's flavor profile.
- Next, add the diced carrots, broccoli florets, and red bell pepper. Sauté the vegetables for about 4-5 minutes, or until they are tender yet still crisp.
- Push the vegetables to one side of the skillet. Crack the eggs into the empty side and scramble them until fully cooked. Once done, mix the eggs into the vegetable medley.
- Add the chilled brown rice to the skillet. Use your spatula to break up any clumps and mix everything together thoroughly.
- Pour in the soy sauce and sesame oil, stirring well to combine. Taste and adjust the seasoning as needed, adding more soy sauce if desired.
- Lastly, fold in the thawed peas and corn. Give everything a final stir to ensure the mixture is heated through.
Notes
- Use chilled rice to prevent mushiness.
- Feel free to add your favorite vegetables.
- Store leftovers in an airtight container for up to 4 days.
