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Extra Vegetable Fried Rice Recipe

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3.9 from 80 reviews

  • Author: Emma
  • Total Time: 35 minutes
  • Yield: 2 to 3 servings
  • Diet: Vegetarian

Description

This Extra Vegetable Fried Rice recipe is a quick, flavorful, and vegetarian-friendly meal featuring nutrient-dense brown rice loaded with a variety of finely chopped vegetables. Cooked in a skillet with aromatic ginger, garlic, and tamari, it offers a satisfying texture with lightly caramelized edges and optional protein-packed eggs. Perfect for an easy weeknight dinner, this dish balances wholesome ingredients and bold flavors for a nutritious and delicious meal.

Ingredients

Oils & Sauces

  • 1 ½ teaspoons + 2 tablespoons avocado oil or safflower oil, divided
  • 1 tablespoon reduced-sodium tamari or soy sauce (use gluten-free tamari for gluten-free option)
  • 1 teaspoon toasted sesame oil

Vegetables

  • 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 (snow peas, asparagus, broccoli, cabbage, bell pepper, and/or fresh or frozen peas — no need to thaw)
  • 1 cup greens (optional; spinach, baby kale, or tatsoi)
  • 3 green onions, chopped

Protein

  • 2 eggs, whisked together

Flavorings & Seasonings

  • 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

Grains

  • 2 cups cooked brown rice (see notes for rice preparation)

Optional Condiments

  • Chili-garlic sauce or sriracha, for serving (optional)

Instructions

  1. Prepare Ingredients: Ensure all vegetables are finely chopped and ready at hand. Have an empty bowl ready to hold cooked eggs and vegetables. Preheat a large cast iron or stainless steel skillet over medium-high heat until a few drops of water evaporate quickly.
  2. Cook Eggs: Add 1 ½ teaspoons of oil to the hot skillet and swirl to coat the bottom. Pour in the whisked eggs and cook, swirling the pan so eggs cover the bottom. Cook until lightly set, flipping or stirring occasionally. Transfer cooked eggs to a bowl and wipe out the pan.
  3. Sauté Aromatics and Hard Vegetables: Return pan to heat and add 1 tablespoon oil. Add chopped onion and carrots. Cook, stirring often, until onions become translucent and carrots tender, about 3 to 5 minutes.
  4. Cook Remaining Vegetables: Add the additional finely chopped veggies and ¼ teaspoon salt. Cook, stirring occasionally but allowing vegetables to caramelize slightly, for about 3 to 5 minutes until cooked through and edged golden. Meanwhile, break the scrambled eggs into smaller pieces in their bowl.
  5. Prepare Ginger-Garlic Base: Transfer vegetables and eggs into the bowl. Return the pan to the heat and add the remaining 1 tablespoon oil. Add grated ginger, minced garlic, and red pepper flakes. Cook, stirring constantly, until fragrant, about 30 seconds.
  6. Add Rice and Combine: Mix in the cooked brown rice, stirring occasionally until the rice is hot and starting to crisp or turn golden at the edges, about 3 to 5 minutes.
  7. Incorporate Greens and Finish: Add optional greens and chopped green onions, stirring to combine. Return cooked veggies and eggs to the pan and stir well.
  8. Season and Serve: Remove from heat and stir in tamari and toasted sesame oil. Taste and adjust seasoning with additional tamari or salt, if needed. Serve immediately with optional chili-garlic sauce or sriracha on the side.

Notes

  • Rice Preparation: Use about 1 cup dry brown rice to yield 2 cups cooked. Preferably short-grain brown rice for chewiness, but medium-grain or jasmine works too. Avoid over-cooking to prevent stickiness. Spread freshly cooked rice on a tray to cool for 5-10 minutes before using to dry it slightly. Leftover day-old rice from the refrigerator works best to avoid clumping.
  • Gluten-Free Option: Use gluten-free tamari instead of regular soy sauce.
  • Vegan Option: Omit eggs and the 1 ½ teaspoons oil used for eggs. Add 1 cup edamame or crispy baked tofu for extra protein if desired.
  • Storage: Leftovers keep well covered in the refrigerator for 3 to 4 days. Note that purple cabbage may cause eggs to have a bluish tint but is safe to eat.
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Asian

Find it online: https://cookinginspirations.com/extra-vegetable-fried-rice-recipe/