My kids have decided this is their new favorite rice. I have to agree. It’s so flavorful and fresh…just what these bright, sunny days is calling for. This isn’t your typical fried rice, because the soy sauce is completely optional. I like to add my soy sauce at the end as more of a garnish than mixed into the dish, it’s just prettier that way.
This is a great meat-free dish if you are working more plants into your diet. It has onions, carrots, ginger, garlic, broccoli, and spring onions. All of those together make for not only a yummy combo, but a cost saver as well – they are all relatively cheap.
There’s one catch to making this the best rice – you have to use day old rice. It’s not a deal breaker if you don’t, I just think it’s a better way to go. It’s also a timesaver, because you can whip this up in 25 minutes if you have that rice already cooked.
If this dish makes your nervous, brush that aside. I’ve got you covered with easy instructions right here.
Print
Vegetable fried rice
- Total Time: 25 minutes
- Yield: 4 good size servings 1x
Ingredients
3 cups cooked rice, preferably day old rice that’s been kept in the fridge – jasmine, brown, and long grain rice all work well.
3 tablespoons extra virgin olive oil or canola oil
1 cup diced carrots
2 cups broccoli florets, cut into small bite-sized pieces
1 cup chopped green cabbage
1 small onion, diced – about 1/2 cup
2 cloves garlic, minced
1 teaspoon freshly grated ginger
1 teaspoon kosher salt
4 large or extra large eggs
non-stick cooking spray
1/2 cup finely sliced scallions
soy sauce (optional)
Instructions
Take rice out of the fridge and set aside
In a large skillet or cast iron skillet over medium heat, add oil, carrots, broccoli, cabbage and onions
Sauté for 5 minutes or until the onions are clear
Add garlic, ginger, and salt and sauté for 1 minute
Add rice and break up the clumps; mix with the veggies
Turn the heat to low and let the rice sit to simmer
In another small non-stick skillet on a different burner, spray with cooking spray and turn burner to medium heat
Crack eggs into a small bowl and whisk together
Pour into non-stick skillet and continue to stir until eggs are cooked through
Stir cooked eggs carefully into the rice
You’re done cooking!
Sprinkle scallions on the top, divide up into serving portions and serve with soy sauce if you want.
Notes
If you don’t have the rice precooked, you’ll have to add that to the prep time. Just cook your rice before you start on the rest of the dish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes