Extra Vegetable Fried Rice
Tuesday, August 6, 2019
I set out to create a more interesting take on greasy take-out vegetable fried rice. Here it is in full glory, and it’s as flavorful as it is colorful. Hooray!
INGREDIENTS
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 (see photos for size reference; options include snow peas, asparagus, broccoli, cabbage, bell pepper, and/or fresh or frozen peas—no need to thaw first)
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 (*see notes!)
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)
INSTRUCTIONS
This recipe comes together quickly. Before you get started, make sure that all of your ingredients are prepped and within an arm’s reach from the stove. Also have an empty bowl nearby for holding the cooked eggs and veggies. I’m suggesting that you start over medium-high heat, but if at any point you catch a whiff of oil or food burning, reduce the heat to medium.
Full instructions recipe visit: https://cookieandkate.com
INGREDIENTS
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 (see photos for size reference; options include snow peas, asparagus, broccoli, cabbage, bell pepper, and/or fresh or frozen peas—no need to thaw first)
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 (*see notes!)
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)
INSTRUCTIONS
This recipe comes together quickly. Before you get started, make sure that all of your ingredients are prepped and within an arm’s reach from the stove. Also have an empty bowl nearby for holding the cooked eggs and veggies. I’m suggesting that you start over medium-high heat, but if at any point you catch a whiff of oil or food burning, reduce the heat to medium.
Full instructions recipe visit: https://cookieandkate.com