Extra Vegetable Fried Rice

Ensure all ingredients are prepped and within arm’s reach from the stove before starting. Have an empty bowl ready to hold cooked eggs and veggies.

Warm a large cast iron or stainless steel skillet over medium-high heat until a few drops of water evaporate within a couple of seconds. Add 1 ½ teaspoons of oil and swirl to coat the bottom. Add the scrambled eggs, swirl to cover the bottom, and cook until lightly set, flipping or stirring along the way. Transfer the eggs to a bowl.

Return the pan to heat and add 1 tablespoon of oil. Add the onion and carrots and cook, stirring often, until onions are translucent and carrots tender, about 3 to 5 minutes.

Add the remaining veggies and salt. Continue cooking, stirring occasionally until veggies are cooked through and turning golden, about 3 to 5 more minutes. Break up the scrambled eggs into smaller pieces.

Transfer the cooked veggies and eggs to the bowl. Return the pan to heat and add the remaining 1 tablespoon oil, ginger, garlic, and red pepper flakes. Cook until fragrant, about 30 seconds. Add the rice and mix. Cook, stirring occasionally, until rice is hot and starting to turn golden on the edges, about 3 to 5 minutes.

Add the greens (if using) and green onions, and stir to combine. Add the cooked veggies and eggs, and stir to combine. Remove from heat and stir in tamari and sesame oil. Adjust seasoning with more tamari or salt, if needed.

Divide into bowls and serve immediately, optionally with chili-garlic sauce or sriracha.