A Delicious Extra Vegetable Fried Rice

My goal was to make a less greasy and more exciting version of the traditional takeaway vegetable fried rice, so I started making it from scratch. The picture below shows it in all its splendor, and in addition to being visually appealing, it also tastes perfect, making it a delicious dessert. Hooray!

In addition to brown rice, I added some greens to the dish, which I think is an even better addition to the word from a nutritional standpoint than brown rice alone. There is no need to eat the greens if you don't want to.

I experimented with a wide variety of vegetables, and I found that as long as the vegetables were cut into tiny pieces, they all worked very well, as long as they were cut into small pieces.

You should consider making this dish if you have leftover rice and various raw vegetables in your refrigerator. This dish is lovely and healthy, will make your stomach full, and will be perfect for you in every way!

Fantastic Fried Rice with Vegetables

While it is essential to remember that most of us do not have a wok at home, I've adapted this recipe to be successfully prepared in a regular skillet (preferably one made of cast iron).

I would say that the only challenging step, which isn't as tricky as it sounds, is cooking the eggs, vegetables, and rice separately in three batches and then combining all three of them at the end.

So, by following this method, every component will be perfectly cooked, and the vegetables and rice will have the chance to develop those tasty golden edges.

Next is a delicious vegetable fried rice dish that is sure to please! It would be greatly appreciated if you could let me know what you think of this recipe in the comments; I would greatly appreciate it; as always, if you could let me know how you liked it. It is always a pleasure to hear from you whenever I hear from you, and I am always interested in hearing what you say.

Would you like to know more? Here's a Thai take on fried rice with pineapple. There is no way you will want to miss this collection of recipes if you are looking for more adaptable ways to use up the last of your vegetables before they go bad.

Extra Vegetable Fried Rice

Prep Time: 20 mins Time Required: 15 Minutes Total Time: 35 minutes Produces between two and three servings 1x Primary Method: Cooking on a Stovetop Category: Chinese Cuisine

You will learn how to make fried vegetable rice, a dish that is easy to prepare and filling to eat. This vegetarian recipe is made with abundant vegetables and brown rice, making it a perfect meal for vegetarians. The recipe yields two or three medium-sized servings (I believe it could be doubled if you have a large skillet, but you might not be able to get as much caramelization on the edges of the vegetables and rice).

Ingredients

• One teaspoon and a half of avocado oil or two tablespoons of safflower oil, respectively, are divided.
• Two eggs are beaten together with a whisk until they are fluffy.
• One tiny white onion chopped very finely (about 1 cup), very small and white. 
• Two medium-sized carrots, roughly chopped (about one-half cup of carrots),
• 2 cups of additional vegetables that you can cut into tiny pieces for quick cooking (see photos for a reference of the sizes of the vegetables; you can use snow peas, asparagus, broccoli, cabbage, bell pepper, and fresh or frozen peas without having to thaw them first);
• ¼ teaspoons of salt, or more to taste
• One tablespoon of freshly grated or minced ginger that has been very finely minced or grated
• Two cloves of garlic, pressed or minced to taste (your choice).
• I added a few flakes of red pepper for a little extra flavor.
• Two cups of brown rice that has been cooked before (*see notes!).
• One cup of greens, such as spinach, baby kale, or tatsoi, may be added as desired, depending on your preferences (this step is optional).
• Three finely chopped green onions
• One teaspoon of low-sodium tamari or low-sodium soy sauce, as desired.
• One teaspoon of toasted sesame oil

As a recommendation, it is recommended that you serve the dish with Sriracha or a chili-garlic sauce (optional)

Instructions

1/ It is pretty easy to prepare this recipe in a short period. Before you begin cooking, ensure that all of your ingredients have been designed and are within easy reach of the stove before you start cooking. It will make your life much easier if you do this. As soon as they are done cooking, it would be best if you also prepared a bowl that is empty of its contents so that you can hold the cooked eggs. Suppose the vegetables are done cooking when the vegetables are done cooking, when the vegetables are done cooking, and when the vegetables are done cooking. Turn the heat down to medium at any point during the cooking process if you smell burning oil or food at any point during the cooking process. I recommend you begin the process over medium-high or medium-low heat to get the best results.

2/ Using a large skillet made of cast iron or stainless steel, heat the skillet over medium-high heat until a few drops of water can evaporate within a couple of seconds of being added to the pan. You must add 1 1/2 teaspoons of oil to the pan as soon as possible to swirl the oil around and ensure that it covers the bottom of the pan as quickly as possible. I would recommend adding 1 1/2 teaspoons of oil to the pan as soon as possible to ensure that the bottom of the pan is covered with oil as quickly as possible. As soon as you have added the scrambled eggs, give the pan a quick swirl to ensure they completely cover the bottom of the dish. When they are just about done, turn them over or stir them a few times while cooking, so they don't burn. After removing the eggs from the pan and placing them in a bowl, clean the pan with a heat-resistant spatula.

3/ You must put the frying pan back on the stove, and You should add a tablespoon of oil. I would recommend continuing to cook the mixture while stirring it frequently for about three to five minutes, or until the onions have become translucent and the carrots are fork tender, after adding the onion and carrots.

4/ You should also season the remaining vegetables with salt before you cook them. The vegetables should be cooked for 3 to 5 more minutes, stirring now and then until the vegetables are fully cooked and are beginning to turn golden in color (but this should not happen too often, or else, the edges of the vegetables will not turn golden). Repeat this process until the vegetables are thoroughly cooked and begin to turn golden in color. During this time, make the egg mixture look like scrambled eggs by cutting it into smaller pieces with the edge of your spatula or a spoon to give it a scrambled egg appearance.

5/ To transfer the contents of the pan into the bowl containing the cooked eggs, you will need to use a large spatula or a spoon to push the contents of the pan into the bowl. Reheat the pan and add the remaining tablespoon of oil once it has reached the desired temperature. When the ginger, garlic, and red pepper flakes are added, stir the mixture frequently while it is cooking for about 30 seconds or until the mixture becomes fragrant after adding ginger, garlic, and red pepper flakes. Once you add the rice, you should mix the ingredients well.

6/ In a medium saucepan, heat the rice over medium heat, stirring it occasionally, until it is hot and the edges begin to turn golden, approximately three to five minutes after it has been added to the pan.

After you have added the greens and green onions, you should give everything a good stir to make sure everything is well combined. As soon as the vegetables have been cooked and the eggs have been added, stir everything together. When the pan has been taken off the heat, add the tamari and sesame oil in a steady stream while constantly stirring. 

To give the dish a more well-rounded taste, if you like a more robust soy flavor, taste the dish and add a little more tamari (don't go overboard here, or it will overpower the other flavors) or salt; if the word could use a few more of both to give it a more well-rounded taste.

7/ Serve the mixture as soon as possible after it has been divided among the bowls. It is recommended to do so as soon as the mixture has been separated. My standard practice when serving my grilled chicken is to do it with a side of sriracha or chili garlic sauce as a side dish. 

As long as the leftovers are covered and stored in the crisper drawer of the refrigerator, they can be stored for up to four days (if you use purple cabbage in your recipe, the scrambled eggs may turn out to be an odd color, but you can still eat them).

Notes

Rice notes: To have enough rice for this recipe, you will need to cook approximately one cup of dry rice to have enough to use. Make sure that you do not overcook the rice, or it will stick to the pan if you do. While medium-grain or jasmine rice will also do the trick, I prefer short-grain brown rice due to its distinctive chewy texture and flavor. 

As you can see, this is the method I use to cook brown rice. It is possible to use freshly cooked rice if you spread it out on a large tray and allow it to cool for five to ten minutes before you cook it (by doing this, the rice has a chance to dry out a bit so that it does not steam up in the pan as it cooks). 

It will cool more quickly if you spread it out on the tray so that it can cool more quickly. Cooked rice is delicious, but it is equally delicious if the rice has been cooked and then kept in the refrigerator for a day after it has been cooked to keep it fresh. It is important to separate any clumps that may have formed in the rice before adding it to the pan. We want to thank Serious Eats for providing helpful tidbits regarding rice.

To make it gluten-free: Use gluten-free tamari instead of regular soy sauce to make this dish gluten-free.

Make it vegan: To make vegetable fried rice vegan, you must remove the eggs and the one and a half teaspoons of oil associated with them. To increase the amount of protein in the dish, you can add one cup of thawed edamame or a batch of my crispy baked tofu to the cooked vegetables at the end of the cooking process to increase the amount of protein in the dish.