Veggie Fried Rice
Prep Time: 5 mins
Cook Time: 5 mins
Total Time: 10 mins
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Yields: 5 – one heaping cup full per serving
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Cuisine: Asian-Inspired
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Recipe by Pinch of Yum
Nutritional Information
Calories Per Serve: 286 Kcals
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Total Fat: 9.9 g
Cholesterol 111.6 mg
Sodium 250.9 mg
Total Carbohydrate 40.4 g
Dietary Fiber 4.1 g
Total Sugars 3.6 g
Protein 9.6 g
Vitamin A 78.2 µg
Vitamin C 7.2 mg
Potassium 453.7 mg
Phosphorus 212 mg
Ingredients and Instructions
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2 tablespoons sesame oil, divided
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2 cloves garlic, minced
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1 1-inch piece fresh ginger, grated*
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3 eggs
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4 cups brown rice (cooked, cooled, and separated)**
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1 cup of frozen corn
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1–2 cups frozen peas
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1/2 tablespoon rice vinegar
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2–3 tablespoons soy sauce
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fresh chives, fresh basil, baby spinach, any other add-ins you want!
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Heat one tablespoon oil in a large pan over medium heat. Add the garlic cloves and ginger and stir fry for one minute. Crack the eggs directly into the pan and gently push them around in the pan until barely cooked, 1-2 minutes.
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Add the rice and stir fry for a few minutes, adding the other tablespoon of oil and turning the heat up to get it sizzlin. The eggs should sort of incorporate and stick to the rice. NUM.
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Add the frozen corn, peas, rice vinegar, and soy sauce and stir fry for another 1-2 minutes. Remove from heat, stir in any additional add-ins (basil is a must! SO good) and serve!
Notes
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For ginger, I used Garden Gourmet fresh ginger paste.
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I’ve used both leftover rice from the night before AND the prepackaged cooked brown rice from Seeds of Change. While normally I wouldn’t like the prepackaged, precooked stuff, it actually worked wonders for this because it separates super easily, just the way you want for fried rice.