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Extra Vegetable Fried Rice

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Extra Vegetable Fried Rice

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Extra Vegetable Fried Rice

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Extra Vegetable Fried Rice

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Extra Vegetable Fried Rice

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Extra Vegetable Fried Rice

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Extra Vegetable Fried Rice

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Extra Vegetable Fried Rice

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Extra Vegetable Fried Rice

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Extra Vegetable Fried Rice

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By cookieandkate.com

Extra Vegetable Fried Rice

Prep:20minCook:15min

Learn how to make vegetable fried rice—it's a simple and satisfying dinner! This vegetarian recipe features extra vegetables and brown rice. Recipe yields 2 large or 3 moderate servings (I think you could double it if you have a large enough skillet, but you might not get as much caramelization on the edges of the veggies and rice).

Updated at: Fri, 11 Oct 2024 02:36:52 GMT

Nutrition balance score

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Ingredients

2 servings

1 ½ teaspoonsavocado oil

2 tablespoons, or safflower oil, divided

whisked together

1 cupwhite onion

small, finely chopped

½ cupcarrots

medium, finely chopped

2 cupsveggies

additional, 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 teaspoonsalt

1 tablespoonfresh ginger

grated or finely minced

2 clovesgarlic

large, pressed or minced

red pepper flakes

2 cupsbrown rice

1 cupgreens

optional, such as spinach, baby kale or tatsoi

1 tablespoonreduced-sodium tamari sauce

1 teaspoontoasted sesame oil

chili-garlic sauce

or sriracha, for serving, optional

Instructions

View on cookieandkate.com

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Notes

119 liked

4 disliked

Go-to

Delicious

Easy

Makes leftovers

Fresh

Josh Swenson· 3 months ago

If I can manage to get the rice not to clump together for fried rice, it's a fluke.

If I can manage to get the rice not to clump together for fried rice, it's a fluke.

Inês Batista· 5 months ago

A couple of changes but this recipe is a good starting point 👌😋

A couple of changes but this recipe is a good starting point 👌😋

Emily P· last year

This was nice fresh but not great for meal prep

Ann G· last year

Under 30 minutes

I skipped the chopping and used frozen veggies, making it fairly quick and easy.

Robert Harrison· last year

Loved it. My wife especially liked the suggestion of chili sauce. 🙂

Loved it. My wife especially liked the suggestion of chili sauce. 🙂

Tracey Busbea· last year

Makes leftovers

Spend the time chopping with this one! Delicious! Started off with onions and carrots (diced small) added zucchini, broccoli, celery, and red peppers. Stayed with brown rice and followed the rest of the recipe to a tee. Flavor galore!

Spend the time chopping with this one! Delicious! Started off with onions and carrots (diced small) added zucchini, broccoli, celery, and red peppers. Stayed with brown rice and followed the rest of the recipe to a tee. Flavor galore!

Nicole Newton· 2 years ago

Easy to make but, buyer beware, prep time assumes rice is made and veggies are prepped. With actual prep time this took closer to 90 minutes for me.

Tanna· 2 years ago

Makes leftovers

So good. The fragrance of the garlic, ginger and pepper flakes was amazing. I would have even added more red chili flakes. Lots of prep but I like the veggie forward take so this will be replacing my old fried rice recipe. I used white rice because I was out of brown. Still good

So good. The fragrance of the garlic, ginger and pepper flakes was amazing. I would have even added more red chili flakes. Lots of prep but I like the veggie forward take so this will be replacing my old fried rice recipe. I used white rice because I was out of brown. Still good

Dana Cobb· 2 years ago

Used tofu (oven baked with cornstarch and then tossed with soy sauce, hoisin sauce, and chili sauce); used chili sauce instead of red pepper flakes. Veggies used: broccoli, cabbage, red pepper, carrot, onion, edamame

Irene· 2 years ago

Tempeh and prawns as protein

Julian Knight· 2 years ago

Easy, mostly prepping veggies

Jane Kight· 2 years ago

Makes leftovers

This is a very tasty meal. I only had carrots, onions, spinach and celery to add. I will adjust the ginger next time. The instructions regarding the rice is very helpful!

Cjtroy· 2 years ago

I used kale, green beans, and carrots and added the kale at the end when it says to add greens. I used ginger powder since I didn’t have fresh ginger

nikki bulmer· 3 years ago

Makes leftovers

Great! I added some gochujang for some extra spice and cooked my rice with better than boullion veggie stock.

Amanda Renaud· 3 years ago

Makes leftovers

Delicious! Less onion though. 2 cups is a lot for 4 servings.

Anke· 3 years ago

This was very tasty, didn't use the egg though and only 1 tsp of ginger as I find it too strong. I put more soy sauce in it. Leftovers will be great for tomorrow's lunch.

This was very tasty, didn't use the egg though and only 1 tsp of ginger as I find it too strong. I put more soy sauce in it. Leftovers will be great for tomorrow's lunch.

Danielle Steinmetz· 3 years ago

I used quinoa and it was my first attempt at any version of fried rice. It does cook pretty quick and I probably overcooked it but it was great anyway. I really liked this and will definitely make it again!

I used quinoa and it was my first attempt at any version of fried rice. It does cook pretty quick and I probably overcooked it but it was great anyway. I really liked this and will definitely make it again!

Anonymous Buttermilk· 3 years ago

Sooo delicious!

Marleen Marleen· 3 years ago

Erg lekker en gezond!!

Kelley and Rebecca Oliver· 4 years ago

My family prefers basmati rice over the rice suggested in the recipe. Add a little kung pao sauce and brown sugar for more flavor!

Brady Jensen· 4 years ago

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