Extra Vegetable Fried Rice

Name: Extra Vegetable Fried Rice
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 servings
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)

This Extra Vegetable Fried Rice is a colorful, flavor-packed dish that's perfect for a quick weeknight dinner or a wholesome lunch. Packed with nutrients and customizable to your favorite veggies, it's sure to please both veggie lovers and rice enthusiasts alike!

15mCook

20mPrep

MedDifficulty

0Forks

0Cooked

Ingredients

1½ teaspoons + 2 tablespoons avocado oil or safflower oil (divided)
2eggs (whisked together)
1small white onion (finely chopped (about 1 cup))
2medium carrots (finely chopped (about ½ cup))
2 cupsadditional 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 tablespoongrated or finely minced fresh ginger
2large cloves garlic (pressed or minced)
Pinchof red pepper flakes
2 cupscooked brown rice (*see notes!)
1 cupgreens (optional) (such as spinach, baby kale or tatsoi)
3green onions (chopped)
1 tablespoonreduced-sodium tamari or soy sauce**
1 teaspoontoasted sesame oil
Chili-garlic sauce or sriracha (for serving (optional))

Instructions

Step 0 of 7 completed

Heat 1 ½ teaspoons of avocado oil in a large skillet or wok over medium-high heat.

Add the chopped onion and diced carrots, sautéing for about 4-5 minutes until they soften and become fragrant.

Stir in the grated ginger, minced garlic, and red pepper flakes, cooking for another minute until aromatic.

Push the vegetables to one side of the skillet, and crack the eggs into the other side. Scramble them gently until fully cooked, then mix them with the veggies.

Add the cooked brown rice to the skillet, breaking up any clumps. Drizzle with tamari or soy sauce and toasted sesame oil, stirring everything together until well combined and heated through, about 3-4 minutes.

Fold in your additional veggies and greens, cooking for another 2-3 minutes until they are just tender but still vibrant.

Finish by garnishing with chopped green onions and a drizzle of chili-garlic sauce or sriracha to taste. Serve hot and enjoy!

Compare Versions

See all 4 Fried Rice recipes

›

Adapted from cookieandkate.com. Ingredients sourced from the original; description and instructions are original to Fork.