Asian/ Gluten Free/ Rice & Grains/ Vegetables

Vegetable Fried Rice

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

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.

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

Vegetable Fried Rice

Course: Dinner, Side Dish
Cuisine: Asian
Author: Michelle De La Cerda
Vegetable Fried Rice ~ Opps, I made too much rice again becomes a wonderfully quick and veggie loaded dinner or side dish.
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Ingredients

  • 1 cup onion; diced
  • 3 large/5 small green onions , white and green parts divided
  • 5 oz . mushrooms; sliced
  • 12 oz . broccoli (frozen)
  • 1 cup frozen peas
  • 1 large/2 medium carrots; diced
  • 7 oz . Brussels sprouts; halved and sliced
  • 4 eggs; beaten
  • 3 garlic cloves; minced/grated
  • 1/4 cup soy sauce or tamari
  • 3 tbsp sesame oil
  • High heat cooking oil (I used safflower)
  • 3-4 cups cooked and cooled rice (day old is best)

Instructions

  1. Prepare all veggies and have them ready to go
  2. Heat a wok or large pan on high heat, add cooking oil
  3. Once hot, cook the onions, carrots, white part of green onions, mushrooms, and broccoli for 3 minutes
  4. Add Brussels sprouts, cook an additional 2 minutes
  5. Remove veggies, add more oil if necessary
  6. Scramble the eggs, remove from wok and place with the veggies
  7. Add more oil if necessary and cook the rice, stirring constantly
  8. Add the soy sauce and sesame oil, mix well
  9. Return the veggies and the eggs, making sure all is mixed well
  10. Add the peas and heat through
  11. Top with the green onions (the green parts)
  12. Serve and enjoy

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

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

Thank you for sharing!

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26 Comments

  • Reply
    Aggie
    December 3, 2014 at 3:42 am

    My kids have really started to love rice the last couple of years, I never made it often for them but now I do all the time! This looks so so good, I love all the veggies packed in!

    • Reply
      Michelle
      December 3, 2014 at 11:00 am

      Thank you Aggie, I hope they will like this. I used a lot of different veggies, but you can really use whatever it is you have on-hand.

  • Reply
    Ashlyn @ Belle of the Kitchen
    December 3, 2014 at 3:54 am

    So gorgeous! I love all of those beautiful veggies! And I always make way too much rice, too. Next time I’ll have to make this with the leftovers. 🙂

    • Reply
      Michelle
      December 3, 2014 at 11:00 am

      Homemade fried rice is so much better for you than take out because you get to control the oil…and hide veggies in it, if you have picky ones around.

  • Reply
    Dorothy at Shockingly Delicious
    December 3, 2014 at 12:27 pm

    Love how chock full of veggies this is!

    • Reply
      Michelle
      December 3, 2014 at 12:29 pm

      Me too, still enough rice to be a fried rice dish, but more veggies than anything, making you feel ok about eating it.

  • Reply
    Sylvie | Gourmande in the Kitchen
    December 3, 2014 at 3:29 pm

    Love that it’s packed with so many vegetables!

    • Reply
      Michelle
      December 3, 2014 at 4:07 pm

      Me too, fried rice seems to be a good way for me to sneak veggies in for my daughter.

  • Reply
    Linda (Meal Planning Maven)
    December 3, 2014 at 6:12 pm

    I could eat this entire pan by myself! YUM!!

    • Reply
      Michelle
      December 3, 2014 at 6:51 pm

      Thank you Linda…Lots of veggies, so it would be perfectly ok to eat it all on your own.

  • Reply
    Erin @ Dinners, Dishes, and Desserts
    December 3, 2014 at 7:02 pm

    I am a rice lover too. Fried rice is one of my favorites. I usually go for chicken fried rice, but this veggie version looks like something I could enjoy more often!

    • Reply
      Michelle
      December 3, 2014 at 11:02 pm

      We are simpatico then! I love chicken fried rice—fine all fried rice. 🙂

  • Reply
    Kelly @ TastingPage
    December 3, 2014 at 7:15 pm

    I think this sounds like a fabulous accident, and one you should plan on doing much more in the future!

    • Reply
      Michelle
      December 3, 2014 at 11:01 pm

      I think I shall! Thanks Kelly.

  • Reply
    Dan from Platter Talk
    December 3, 2014 at 11:30 pm

    Such a beautiful dish; I need to try this sometime. I love fried rice!

    • Reply
      Michelle
      December 4, 2014 at 10:11 am

      Oh Dan…wait until I get my hands on Chinese sausages…

  • Reply
    Jamie @ Coffee With Us 3
    December 5, 2014 at 8:36 pm

    Fried rice is so wonderful! It’s definitely the easiest way to get veggies into my kids- they gobble it up without complaint! Pinning.

    • Reply
      Michelle
      December 6, 2014 at 12:28 am

      My daughter is the same way. Hope you all enjoy it.

  • Reply
    Pork Teriyaki Fried Rice
    October 6, 2015 at 10:32 pm

    […] have mentioned a time or two that I love fried rice. I have several different types on the blog now HERE, HERE, and HERE so when the stars align in the form of extra leftover rice and very little time on […]

  • Reply
    Faith (An Edible Mosaic)
    January 29, 2016 at 8:21 am

    I am with you – I love having leftover rice just to make fried rice! Your veggie version looks incredible – love the addition of mushrooms and broccoli!

  • Reply
    Christie
    January 29, 2016 at 8:28 am

    I love that you added brussels sprouts. It was unexpected and awesome.

  • Reply
    Sara
    January 29, 2016 at 11:13 pm

    Fried rice is one of my favorite asian dishes and I love the colorful variety of veggies you’ve got going on here!

  • Reply
    Nutmeg Nanny
    January 30, 2016 at 8:11 pm

    I love fried rice but never think to make it at home. Love this!

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