This is my go-to fried rice recipe. Not only is it packed full of healthy vegetables, but it’s the closest I’ve been able to get to restaurant fried rice. It’s so incredibly versatile and goes with so many dishes. You can, of course, add whatever vegetables you love most! Fried rice is a blank canvas and one of the perks of making it at home is that you can customize it to suit you and your family’s tastes! Can’t stand carrots? Try sweet potatoes! Kid’s won’t eat broccoli? Add in some sugar snap peas or cool looking Romanesco! You can also add a bunch of delicious proteins like chicken, shrimp and beef!
- Rice:
- 2 ½ cups Rice
- 3 cups Water
- 1 Tablespoon Rice Wine Vinegar
- Pinch of Sugar
- 2 Tablespoons Sesame Oil
- 1 cup Celery; chopped
- 1 cup Onion; chopped
- 1 cup Carrots; chopped
- 1 cup Broccoli; chopped
- 1 cup Zucchini; chopped
- ½ cup Red Cabbage; chopped
- ½ cup Bell Pepper; chopped
- ½ cup Brussel Sprouts
- 3 cloves Garlic; minced
- ¼ cup Soy Sauce
- 1 Tablespoon Oyster Sauce
- 1 teaspoon Chile Paste
- 1 teaspoon Hoisin Sauce
- 1 Tablespoon Chinese Five Spice
- ½ teaspoon Ginger Powder
- 1 teaspoon Garlic Powder
- 3 large Eggs; beaten
- Bring the rice, water, vinegar and sugar to a boil. Reduce to simmer and cover, cooking for 18 minutes or until tender. Store in fridge or freezer until chilled through; about 1 hour.
- In a wok or large pan, heat sesame oil over medium heat and add the vegetables. Once tender, add the garlic and sauté until fragrant.
- Add in the spices, sauces and cold rice; tossing to coat. Allow time to heat through. Push off to one side, exposing some of the bottom of the pan.
- Crack in the eggs and scramble. Place pan fully back on the burner, toss everything and serve!
Looking for a main dish? Try one of these recipes!
2 thoughts on “Loaded Veggie Fried Rice”