Vegetable Fried Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Directions
1 1/2 cups cooked brown rice1 1/2 cups shelled edamame1 1/2 cups chopped broccoli1 1/2 cups chopped zucchini1/4 cup matchstick carrots1 medium onion, chopped2 eggs1 tsp tumeric1 tsp coriander1/2 tsp black pepper2 cloves garlic, chopped2 tsp grated ginger1/2 tbsp olive oil1/2 cup thinly sliced green onionFor sauce, you might not use it all:1/4 cup soy sauce (calculated with regular, but you can use low-sodium just fine)2-3 tbsp (to taste) rice wine vinegar1 tbsp mirin1 tsp or more to taste sriracha chili sauce
Combine sauce ingredients and mix.
Heat wok or skillet to medium high heat, coat with half of your olive oil. I use a bottle with a pour spout to easily control portions and evenly distribute. Toss in onions first, and stir quickly, cooking until barely translucent. Stir in edamame, carrots, broccoli, and cook until crisp but tender. Remove to bowl.
Drizzle in half your remaining oil, and crack eggs into hot pan, stirring very quickly and cooking until barely done. This should take 20-30 seconds. Remove eggs to the vegetable bowl, pour in the rest of the oil and sprinkle in pepper, coriander, tumeric, garlic and ginger. Toast spices for a few seconds before adding rice and mixing well, tossing to heat thoroughly. Add vegetables and eggs on top, and allow to sit for a minute to develop a nice crust on the rice. Toss together, sprinkle green onions on top and serve.
Serving Size: 2 main dish servings, or 4 side servings
Number of Servings: 4
Heat wok or skillet to medium high heat, coat with half of your olive oil. I use a bottle with a pour spout to easily control portions and evenly distribute. Toss in onions first, and stir quickly, cooking until barely translucent. Stir in edamame, carrots, broccoli, and cook until crisp but tender. Remove to bowl.
Drizzle in half your remaining oil, and crack eggs into hot pan, stirring very quickly and cooking until barely done. This should take 20-30 seconds. Remove eggs to the vegetable bowl, pour in the rest of the oil and sprinkle in pepper, coriander, tumeric, garlic and ginger. Toast spices for a few seconds before adding rice and mixing well, tossing to heat thoroughly. Add vegetables and eggs on top, and allow to sit for a minute to develop a nice crust on the rice. Toss together, sprinkle green onions on top and serve.
Serving Size: 2 main dish servings, or 4 side servings
Number of Servings: 4
Nutritional Info Amount Per Serving
- Calories: 272.7
- Total Fat: 9.1 g
- Cholesterol: 107.3 mg
- Sodium: 1,006.8 mg
- Total Carbs: 32.2 g
- Dietary Fiber: 8.5 g
- Protein: 15.1 g
Member Reviews