Who doesn’t love fried rice? It’s a classic Chinese take out side that no one can resist! This time around we are making it healthier by swapping out the white rice with brown, omitting the ham and packing in the veggies. You get a veggie overload in this rice and you are going to love it! And it’s so filling that you could even count this as your main dish instead of just a side. If you really wanted to you could even dice up some chicken breasts into small pieces and cook those in the wok first, set them aside and then add them back in when you add the rice. It’s so good as it is though that is really doesn’t need any thing else added to it!
It may require a bit of chopping but the rest is a breeze. I recommend making the rice the day before as it will absorb the sauce better, if you didn’t plan that far in advance though no big deal. It’s not going to ruin it if you didn’t, you may just want to stir fry a bit longer at the end to help the excess moisture evaporate.
Since I made this a few days ago and we devoured it in no time I already can’t wait to make this again! I think this may just become a regular for us.
Very Veggie Fried Rice
This veggie fried rice the perfect weeknight meal for all the family!
- 3 cups cooked and chilled brown rice*
- 2 Tbsp canola oil
- 1 cup diced carrots (dice somewhat thin)
- 1 cup chopped yellow onions
- 4 cloves garlic , minced
- 1 Tbsp peeled and minced fresh ginger
- 1 1/2 cups small diced broccoli florets
- 3/4 cup small diced red bell pepper
- 4 large eggs
- 3/4 cup frozen petite peas , thawed and drained
- 3/4 cup frozen petite corn , thawed and drained
- 3 - 4 Tbsp soy sauce , to taste
- 1 Tbsp sesame oil
Heat oil in a large non-stick wok (or large, deep skillet) over medium-high heat. Add carrots, onions, garlic and ginger and saute 3 minutes.
Add broccoli and bell pepper and saute until veggies are soft, about 3 - 4 minutes. Move veggies over to one side of the pan, crack eggs into opposite side and scramble and cook through.
Stir rice, peas, corn, soy sauce and sesame oil and cook and toss 2 minutes. Serve warm.
*I like to cook the brown rice with a little less water than listed on the package so it's not so moist and absorbs the soy sauce and moisture from the veggies better. It also works best if you can prepare the rice a day in advance.
Recipe source: Cooking Classy