How To Make Easy Vegetable Fried Rice
With this vegetable fried rice recipe, you get to eat a medley of vegetables- carrots, zucchini, cabbage, and peas- in one easy and tasty dish.
Serves:
Ingredients
- 3tbspvegetable oil,divided
- 1cupbroccoli,chopped, (crowns and stems)
- 1cupcarrots,chopped
- 1cupcabbage,shredded
- 1cupzucchini,diced
- ½cupbell pepper,thinly sliced, cut into 1-inch pieces
- 1cupedamame,or peas, frozen shelled
- 3largeeggs,beaten
- salt and freshly ground pepper,to taste
- 3cupswhite,or brown rice, cooked and cooled
- 1tbspfresh ginger,peeled and minced
- 2tspgarlic,finely minced
- ¼cuplow sodium soy sauce,plus more for serving or (3 tbsp regular soy sauce and 1 tbsp water, plus more for serving)
- 1tbspsesame oil,(regular or spicy)
- ½cupscallions,thinly sliced, white and light green parts, plus more for garnish
Instructions
-
Heat a wok or a large skillet over high heat until very hot. Add 1 tablespoon of oil, and then the broccoli, carrots, cabbage, zucchini, peppers, and edamame.
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Stir often for about 4 minutes until the vegetables are crisp-tender (they will get another few minutes to cook at the end of the stir fry so it’s ok if they’re still crunchy right now). Transfer them to a plate and set aside.
-
Season the beaten eggs with a little salt and pepper. Heat 1 more tablespoon of oil in the same wok or skillet over high heat.
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Add the beaten eggs and scramble quickly, just about 1 minute. When they are just cooked through, slide them out onto the plate with the vegetables.
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Return the wok to the burner over high heat, add the remaining tablespoon of oil, then add the cooled rice. Stir fry for about 5 minutes, stirring occasionally, until it is lightly browned in spots.
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Add the ginger and the garlic to the rice, and stir for about 1 minute until they’re fragrant. Add the soy sauce, sesame oil, and scallions.
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Return the vegetables and eggs to the wok with the rice. Cook for about 3 minutes, stirring often, until everything is combined and hot and the vegetables are just tender. Taste and adjust the seasonings with salt and pepper, if needed.
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Sprinkle the additional scallions over the top, and serve right away, passing soy sauce on the side for those who want a bit more.
Nutrition
- Calories:Â 263.95kcal
- Fat:Â 19.31g
- Saturated Fat:Â 2.42g
- Trans Fat:Â 0.09g
- Monounsaturated Fat:Â 10.31g
- Polyunsaturated Fat:Â 4.06g
- Carbohydrates:Â 13.60g
- Fiber:Â 4.79g
- Sugar:Â 5.39g
- Protein:Â 11.36g
- Cholesterol:Â 139.50mg
- Sodium:Â 666.81mg
- Calcium:Â 94.33mg
- Potassium:Â 633.37mg
- Iron:Â 2.34mg
- Vitamin A: 361.62µg
- Vitamin C:Â 65.29mg
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