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Very Veggie Crispy Fried Rice

July 28, 2020

This Vegetarian Fried Rice has a few extra steps – don’t skip them – they are key to infusing great taste in this dish. Cooking the rice separately makes it crispy and almost nutty tasting. You will love it!

Very Veggie Crispy Fried Rice

Ingredients

2 eggs, whisked together (omit if you are vegan)

Pam cooking spray

1 small white onion finely chopped

2 medium carrots, finely chopped

2 cups of additional vegetables, cut into small pieces for quick cooking: fresh or thawed frozen broccoli florets, fresh or frozen and thawed cauliflower, purple cabbage for color, green cabbage, asparagus, bell pepper, peas, etc.

1 Tablespoon grated or finely minced ginger (can sub 1/4 tsp. ginger powder, more to taste)

2 large garlic cloves, minced (or 1 tsp. garlic powder)

pinch of red pepper flakes

2 cups cooked white rice – I like basmati, jasmine, or if you like plain white rice I love Nishiki brand

1 cup greens, such as spinach or baby kale

3 green onions, chopped

1 Tablespoon reduced sodium Tamari or Soy sauce

Directions:

Before you begin, make sure you have all your ingredients prepped.

 

 

 

 

Heat a cast iron skillet (or large non-stick skillet) over medium heat. Spray with Pam cooking spray. Add the beaten eggs and cook until just slightly set. Remove from skillet to a large bowl (you will be adding more to this later).

Add more cooking spray to your skillet and add onions and carrots. Saute, stirring often, about 3-5 minutes until the onions are translucent.

Add the rest of the veggies you will be using (not the greens) to the pan and saute for about 5-8 minutes, until the veggies are cooked through and turning a bit golden on the edges.

Transfer the contents of your skillet to the bowl with the eggs. If you are not using eggs transfer the veggie mixture to a large bowl.

Spray the same skillet generously with more cooking spray.  Add ginger, garlic and red pepper flakes – even if you are using spices instead of fresh – stir and cook for less than a minute so it does not burn.

Add more cooking spray, then incorporate the rice, stirring the spices into the rice. Flatten the rice over the bottom of the skillet with a spatula. Let it cook until the rice starts to turn golden on the bottom. This can take about 10 minutes, sometimes more, but is key to getting a really great, nutty taste and infusing the spices into the rice.

Add your greens (if using) and green onions and stir to combine. Add the cooked veggies and eggs. Remove from heat. Stir in the Tamari. Taste and adjust seasoning, do not add too much Tamari as it will drown out the veggie and garlic flavors.

Enjoy!

Very Veggie Crispy Fried Rice
Author: Gay Van Beek for Canterbury Cottage Designs
Ingredients
Ingredients
  • 2 eggs whisked together (omit if you are vegan)
  • Pam cooking spray
  • 1 small white onion finely chopped
  • 2 medium carrots finely chopped
  • 2 cups of additional vegetables cut into small pieces for quick cooking: fresh or thawed frozen broccoli florets, fresh or frozen and thawed cauliflower, purple cabbage for color, green cabbage, asparagus, bell pepper, peas, etc.
  • 1 Tablespoon grated or finely minced ginger can sub 1/4 tsp. ginger powder, more to taste
  • 2 large garlic cloves minced (or 1 tsp. garlic powder)
  • pinch of red pepper flakes
  • 2 cups cooked white rice – I like basmati jasmine, or if you like plain white rice I love Nishiki brand
  • 1 cup greens such as spinach or baby kale
  • 3 green onions chopped
  • 1 Tablespoon reduced sodium Tamari or Soy sauce
Instructions
Directions:
  1. Before you begin, make sure you have all your ingredients prepped.
  2. Heat a cast iron skillet (or large non-stick skillet) over medium heat. Spray with Pam cooking spray. Add the beaten eggs and cook until just slightly set. Remove from skillet to a large bowl (you will be adding more to this later).
  3. Add more cooking spray to your skillet and add onions and carrots. Saute, stirring often, about 3-5 minutes until the onions are translucent.
  4. Add the rest of the veggies you will be using (not the greens) to the pan and saute for about 5-8 minutes, until the veggies are cooked through and turning a bit golden on the edges.
  5. Transfer the contents of your skillet to the bowl with the eggs. If you are not using eggs transfer the veggie mixture to a large bowl.
  6. Spray the same skillet generously with more cooking spray. Add ginger, garlic and red pepper flakes – even if you are using spices instead of fresh – stir and cook for less than a minute so it does not burn.
  7. Add more cooking spray, then incorporate the rice, stirring the spices into the rice. Flatten the rice over the bottom of the skillet with a spatula. Let it cook until the rice starts to turn golden on the bottom. This can take about 10 minutes, sometimes more, but is key to getting a really great, nutty taste and infusing the spices into the rice.
  8. Add your greens (if using) and green onions and stir to combine. Add the cooked veggies and eggs. Remove from heat. Stir in the Tamari. Taste and adjust seasoning, do not add too much Tamari as it will drown out the veggie and garlic flavors.

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1 Comment

  • Reply Kris @ Junk Chic Cottage July 29, 2020 at 9:27 am

    This looks delicious. I love to take rice and stir fry it with some eggs and green onions for a breakfast meal. This sounds so good with adding more veggies. Have a great day today. xoxo Kris

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