Extra Vegetable Fried Rice

$0.00 Cooking Fee
Serving Size: 2 cups
Recipe adapted from:
If you prefer more vegetables than rice, this tasty recipe is perfect for you, plus it offers a variety of seasonal veggies. Please note for larger servings a large wok is a must.
https://cookieandkate.com/vegetable-fried-rice-recipe/#tasty-recipes-24427-jump-target
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https://cookieandkate.com/vegetable-fried-rice-recipe/#tasty-recipes-24427-jump-target

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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10

Instructions

  • 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. Immediately add 1 1/2 teaspoons of oil and swirl the pan to coat the bottom. Add the scrambled eggs and swirl the pan so they cover the bottom. Cook until they are just lightly set, flipping or stirring along the way. Transfer the eggs to a bowl and wipe out the pan with a heat-proof spatula.
  • Return the pan to heat and add 1 tablespoon of oil. Add the onion and carrots and cook, stirring often, until the onions are translucent and the carrots are tender, about 3 to 5 minutes.
  • Add the remaining veggies and salt. Continue cooking, stirring occasionally (don’t stir too often, or the veggies won’t have a chance to turn golden on the edges), until the veggies are cooked through and turning golden, about 3 to 5 more minutes. In the meantime, use the edge of your spatula or a spoon to break up the scrambled eggs into smaller pieces.
  • Use a big spatula or spoon to transfer the contents of the pan to the bowl with the cooked eggs. Return the pan to heat and the remaining 1 tablespoon oil. Add the ginger, garlic and red pepper flakes, and cook until fragrant while stirring constantly, about 30 seconds. Add the rice and mix it all together. Cook, stirring occasionally, until the 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 the pan from the heat and stir in the tamari and sesame oil. Taste, and add a little more tamari if you’d like more soy flavor (don’t overdo it or it will drown out the other flavors) or salt, if the dish needs an extra boost of overall flavor.

Cook Times

Active Prep35
Hands-On Cook20
Hands-Off Cook10
Passive0
Total Time1 hour 5 minutes
Recipe Serving Size10

Ingredients

Ingredients

  • 1 1/2 cup medium grain brown rice cooked according to package directions
  • 5 tablespoon avocado oil divided
  • 4 egg whisked together
  • 2 white onion small, finely chopped
  • 4 carrot medium, finely chopped
  • 1 cup snow peas
  • 1 cup broccoli cut into very small pieces for quick cooking
  • 1 cup red bell pepper
  • 1 cup frozen peas
  • 1/2 teaspoon Kosher salt more or less to taste
  • 2 tablespoon fresh ginger grated
  • 4 clove garlic large, pressed or minced
  • Pinch crushed red pepper
  • 2 cup baby kale
  • 6 green onions chopped
  • 2 tablespoon low-sodium soy sauce
  • 2 teaspoon toasted sesame oil

Optional for serving:

  • chili-garlic sauce

Cooking Tools Required

Cutting board, Measuring cups and spoons, Sharp Knives, Top Stove, Wok
Reheating/Serving Instructions
Heat in the microwave on medium high power until heated through or in a saute pan on the cooktop.

Nutrition

Calories: 251kcal | Carbohydrates: 33g | Protein: 7g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 289mg | Potassium: 414mg | Fiber: 4g | Sugar: 4g | Vitamin A: 6323IU | Vitamin C: 56mg | Calcium: 88mg | Iron: 2mg

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