Vegetable Fried Rice

Vegetable Fried Rice ~ Opps, I made too much rice again becomes a wonderfully quick and veggie loaded dinner or side dish.

Pasta is my first carb love, but close on its heels, is rice.  I love it.  Brown, red, wild, short grain, long, grain, etc. all are loves! I love plain white, jasmine, brown, basmati.  You get my point.

But I do have a weakness.  I do not have any idea how much rice to make for any particular dish.  I often make two cups of dried rice (1 1/2 if cooking brown) and hope I have enough.  Now the thing is, I always end up with enough, more than, because I am cooking for 2, maybe 3 most of the time. But the rice never goes to waste because my love for fried rice knows no bounds. So, maybe I purposely make too much rice, just so I am forced to make fried rice? This might be something I discuss with my therapist.

Now the thing is, fried rice is rarely planned.  It just happens because, oops, I made too much rice again.  This dish was no different. I needed dinner on the fly (funny how a food blogger has to throw dinner together sometimes) and what did my little eye spy in the fridge…yes, leftover rice…jasmine rice too! That was a double score.  I had eggs and veggies, so dinner was planned and in the wok as quickly as it took me to prep the veggies.

I’ve droned on and on about needing animal protein, so I did use more eggs that I would have normally if I was tossing in some other protein.  I added 6, but am only writing the recipe for you all at 4 eggs.  Now, if you have a protein issue or are simply a huge egg fan, add a dozen for all I care, it’s your rice. Also, there is a higher ratio of veggie to rice, to keep things in check for me dietarily. If you want to keep this Vegetable Fried Rice free of animal protein, then toss the eggs out.

Thank you for sharing!