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