Veggie Fried Rice

Veggie Fried Rice

MEAT LOVERS: Just because it's "veggie fried rice" doesn't mean you can't add your own protein flare. This recipe is really versatile, so feel free to add or subtract different type of veggies, up the ginger if you like that kinda thing, and don't forget...this makes awesome leftovers so try to save some for the next go around.

Veggie Fried Rice

INGREDIENTS

  • 10 oz. cooked brown rice (I used Trader Joe's frozen)

  • 1 tbsp. olive oil, divided

  • 3 eggs, scrambled

  • 1 large yellow onion, diced

  • 2 cloves of garlic, minced

  • 12 oz. asparagus, chopped into 1” pieces

  • 1 red pepper, diced

  • 4 green onions, diced, white part only

  • 1 tbsp. fresh grated ginger

  • 2 - 2 1/2 tbsp. low sodium soy sauce

  • 1 1/2 tsp. sesame oil

  • dash cayenne

  • 1/2 tsp. red pepper flakes

  • S + P, to taste

  • 1-2 cups kale/spinach, optional

INSTRUCTIONS

  1. Cook the rice according to package directions.

  2. Heat a large pan over medium high heat and add ½ tsp. oil.

  3. Add scrambled eggs to the pan and stir until they begin to stiffen. Place cooked eggs in a seperate bowl.

  4. Carefully wipe out the pan and add remaining olive oil. Add onion and garlic. Cook until onion is translucent, stirring occasionally.

  5. Add asparagus, peppers, green onion and continue to stir as veggies soften. Add cooked egg to the pan and cook for about 30 seconds.

  6. Add remaining ingredients and cook for about 1 minute. Gently fold in brown rice and greens. cook for another 1-2 minutes.

  7. Divide among bowls and add another dash or two of soy sauce if desired.

Main Dishes, Lunch, Dinner, Side DishesLara Harrisfried rice, veggies, vegetarian, meatlessComment