Description
This Easy Vegetable Fried Rice is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner.
Ingredients
Units
Scale
- 3 tablespoons avocado oil, divided*
- 3 large eggs, beaten
- 1/2 cup finely chopped broccoli (use crown and stem)
- 3/4 cup shredded or minced carrots
- 1 cup shredded cabbage (loosely packed)
- 5–6 green onions finely chopped, use both white and green parts, divided
- 1/2 cup thinly sliced bell pepper, cut into 1/2 inch pieces
- 1/2 cup frozen peas
- 1/2 cup shelled edamame (or more peas)
- 3 cups cooked and cooled white rice or brown rice (quinoa works, too)
- 2 teaspoons freshly grated ginger
- 2 large cloves garlic, grated, pressed or minced
- 1/4 cup low-sodium soy sauce, plus more for serving
- 1 tablespoon toasted sesame oil, regular or spicy
- Salt and freshly ground pepper, to taste
Instructions
- Beat the eggs together and season with a big pinch of salt and pepper.
- Heat 2 teaspoons of avocado oil in a skillet over medium-high heat.
- Add the beaten eggs and scramble quickly until just set and not browned, about 1-2 minutes.
- Move to a large bowl or plate and set aside while you cook the veggies.
- Heat 1 tablespoon of oil in the same skillet over high heat.
- Add the broccoli, carrots, cabbage, and bell peppers (and any other veggies you’re using).
- Stir to coat and sauté until the vegetables are crisp-tender, about 3-4 minutes.
- Return the skillet to high heat, add 2-3 teaspoons of oil then add the rice. Stir fry, stirring occasionally, until it is lightly browned and a little crispy in spots, about 5-6 minutes. (If you prefer to use less oil, skip the oil in this step, and instead of frying the rice, you’ll simply heat it though.)
- Return the eggs and veggies back to the pan. Add the ginger and the garlic then stir for about 1 minute until they’re fragrant. Add the soy sauce, sesame oil, and 1/2 cup scallions, then stir again until well incorporated.
- Cook everything together, stirring often, for about 3 minutes, to allow the rice to absorb the flavors. Taste and adjust the seasonings with salt and pepper, if needed.
- Sprinkle the reserved fresh scallions over the top, and serve hot. Veggie fried rice is good hot, room temp, or cold. Store leftovers in a covered airtight container in the fridge up to 3 days.
