This may not be the greasy vegetable fried rice you get from your favorite corner take-out restaurant but it's something great to try if you want your kids to eat something other than fish sticks and chicken nuggets! It's a very quick and easy recipe that doesn't need to be followed exactly. I just throw in what ever veggies I have in the fridge at the time and a few eggs for protein. If your husband hounds you about not getting to eat enough meat, like mine does, throw in a little sauteed chicken! Broccoli is also good in this dish!
The biggest trick to making great fried rice it to cook the rice in advance. It needs to be either room temperature or cold. If you try to make fried rice with hot rice you will get a gooey sticky mess that no one will enjoy eating. Trust me I tried it once!
Vegetable Fried Rice - serves 4
1 c. uncooked jasmine or basmati rice (cooked according to directions and cooled)
1/2 onion - diced
2 large carrots - diced
1/4 red bell pepper - diced
1/4 small cabbage - diced
2 eggs
1/2 c. frozen peas
1/4 c. soy sauce
2-3 t. sesame oil - or to taste
1 t. ground ginger
sesame seeds - optional
olive oil for sauteing
In a large wok (I bought mine at
Target) over high heat add 2 tablespoons olive oil. When oil is hot add onion, carrot, bell pepper and cabbage. Saute until you get a nice caramelization on the veggies (5-8 minutes depending on heat). Remove from the pan.
Add another splash of olive oil to the pan. Add in two eggs and scramble. Remove from pan.
Add 2 tablespoons olive oil to the pan and add rice. (If rice is cold it may splatter in the oil so use caution.) Break up pieces of rice while sauteing until there are no clumps.
When the rice is done add veggies and eggs back into the pan with the rice. Stir to combine. Add soy sauce, sesame oil and ginger. Add frozen peas last and heat through.
Sprinkle with a few sesame seeds. Serve hot.
