One of our all time favorite meals is fried rice. Its frequently on our menu because its easy to make, inexpensive and a great one pot dinner using leftovers. When we first got married, I always made chicken or pork fried rice without any veggies cause hubby didn’t like veggies (seriousl,y scallions were the only “veggie” in the mix). Well over the years I’ve managed to incorporate more and more veggies and even start leaving out the meat Tricky tricky!
This is the perfect week night meal, it utilizes leftovers and can be made in a breeze. I most commonly use diced carrots, red bell peppers & edamame (frozen). But you can use whatever veggies you’ve got on hand! You can even use whatever type of rice you’ve got handy. In the last six months or so, I’ve started using more and more brown rice and it comes out great using leftover brown rice as well. Fried rice is so versatile which is why its perfect for weeknight dinners!
Vegetable Fried Rice
4 cups cold prepared rice (white or brown), loosened/crumbled
4 Tbsp olive oil
1/2 medium white onion, diced
2 c veggies of choice, chopped/diced
1 tsp Sriracha sauce
3-4 Tbsp low sodium soy sauce
3/4 tsp garlic powder
2-3 large eggs, beaten
3 scallions, white and light green parts, trimmed and chopped
In a hot non-stick wok*, heat 1 Tbsp oil. Over medium-high heat, add onions and veggies and saute until softened. Add Siracha sauce to season veggies. Add crumbled rice and drizzle with remaining oil and soy sauce. Add garlic powder. Stir rice until even in color and all rice has soy sauce on it. Stir occasionally, while allowing rice to warm up. Make a well in the middle of your wok and pour in beaten eggs, scrambling the eggs while incorporating more and more rice. Add chopped green onions. Continue to heat rice until egg is fully cooked. Season with salt & pepper as desired.
* if using a stainless steel wok or pan, you may need additional oil