Extra Vegetable Fried Rice
Total Time
35 minutes
Prep Time
20 mins
Cook Time
15 mins
Rating
5 out of 5 stars
(295)
Ingredients
2-3 servings
- 1 ½ teaspoons + 2 tablespoons avocado oil or safflower oil, divided
- 2 eggs, whisked together
- 1 small white onion, finely chopped (about 1 cup)
- 2 medium carrots, finely chopped (about ½ cup)
- 2 cups additional veggies, cut into very small pieces for quick cooking (options include snow peas, asparagus, broccoli, cabbage, bell pepper, and/or fresh or frozen peas)
- ¼ teaspoon salt, more to taste
- 1 tablespoon grated or finely minced fresh ginger
- 2 large cloves garlic, pressed or minced
- Pinch of red pepper flakes
- 2 cups cooked brown rice
- 1 cup greens (optional), such as spinach, baby kale or tatsoi
- 3 green onions, chopped
- 1 tablespoon reduced-sodium tamari or soy sauce
- 1 teaspoon toasted sesame oil
- Chili-garlic sauce or sriracha, for serving (optional)
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Preparation
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
Divide into bowls and serve immediately, optionally with chili-garlic sauce or sriracha.
Step 8
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Chef's notes
Use about 1 cup dry rice to yield enough for this recipe. Day-old leftover refrigerated rice works great. Break up any clumps before adding to the pan.
Make it gluten-free by using gluten-free tamari, not regular soy sauce.
For a vegan version, omit eggs and the 1 ½ teaspoons oil used for them. Consider adding 1 cup edamame or crispy baked tofu for extra protein.
Credit for rice tips goes to Serious Eats.
