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fried rice

Easy Vegetable Fried Rice Recipe

  • Author: Elizabeth Rider
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 1x
  • Category: Lunch, Dinner
  • Method: Chop, Stirfry
  • Cuisine: Chinese-Inspired

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)
  • 56 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

  1. Beat the eggs together and season with a big pinch of salt and pepper.

  2. Heat 2 teaspoons of avocado oil in a skillet over medium-high heat.

  3. Add the beaten eggs and scramble quickly until just set and not browned, about 1-2 minutes.

  4. Move to a large bowl or plate and set aside while you cook the veggies.

  5. Heat 1 tablespoon of oil in the same skillet over high heat.

  6. Add the broccoli, carrots, cabbage, and bell peppers (and any other veggies you’re using).

  7. Stir to coat and sauté until the vegetables are crisp-tender, about 3-4 minutes.

  8. 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.)

  9. 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.

  10. 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.

  11. 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.


Keywords: Veggie Fried Rice