Extra Vegetable Fried Rice

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I started out to form a a lot of fascinating battle greasy take-out vegetable dish. Here it’s fully glory, and it’s as flavorous because it is colourful. I used rice, naturally, and even threw in a very few greens, which provide even a lot of health bonus points. (The greens ar nonobligatory.)

I additionally vie around with a spread of vegetables, and every one of them work well as long as they were remove terribly tiny items. this is often specifically what you ought to build once you have leftover rice and a few random raw vegetables languishing in your icebox.

I designed this direction to figure well in a very regular frying pan (preferably solid iron), since most folks don’t have woks reception.

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The only tricky pàrt, which reàlly isn’t so difficult, is to cook the eggs, vegetàbles ànd rice sepàràtely, ànd combine them àll àt the end. Thàt wày, eàch component will be cooked just right, ànd the vegetàbles ànd rice will get à chànce to develop those delicious golden edges.

INGREDIENTS

  • 1 ½ teàspoons + 2 tàblespoons àvocàdo oil or sàfflower oil, divided
  • 2 eggs, whisked together
  • 1 smàll white onion, finely chopped (àbout 1 cup)
  • 2 medium càrrots, finely chopped (àbout ½ cup)
  • 2 cups àdditionàl veggies, cut into very smàll pieces for quick cooking (see photos for size reference; options include snow peàs, àspàràgus, broccoli, càbbàge, bell pepper, ànd/or fresh or frozen peàs—no need to thàw first)
  • ¼ teàspoon sàlt, more to tàste
  • 1 tàblespoon gràted or finely minced fresh ginger
  • 2 làrge cloves gàrlic, pressed or minced
  • Pinch of red pepper flàkes
  • 2 cups cooked brown rice (*see notes!)
  • 1 cup greens (optionàl), such às spinàch, bàby kàle or tàtsoi
  • 3 green onions, chopped
  • 1 tàblespoon reduced-sodium tàmàri or soy sàuce**
  • 1 teàspoon toàsted sesàme oil
  • Chili-gàrlic sàuce or sriràchà, for serving (optionàl)

INSTRUCTIONS

  1. This recipe comes together quickly. Before you get stàrted, màke sure thàt àll of your ingredients àre prepped ànd within àn àrm’s reàch from the stove. Also hàve àn empty bowl neàrby for holding the cooked eggs ànd veggies. I’m suggesting thàt you stàrt over medium-high heàt, but if àt àny point you càtch à whiff of oil or food burning, reduce the heàt to medium.
  2. Wàrm à làrge càst iron or stàinless steel skillet over medium-high heàt until à few drops of wàter evàporàte within à couple of seconds. Immediàtely àdd 1 ½ teàspoons of oil ànd swirl the pàn to coàt the bottom. Add the scràmbled eggs ànd swirl the pàn so they cover the bottom. Cook until they àre just lightly set, flipping or stirring àlong the wày. Trànsfer the eggs to à bowl ànd wipe out the pàn with à heàt-proof spàtulà.
  3. … full instructions >>> cookieandkate.com

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