Veggie Fried Rice

During the cold snowy nights of Chicago Winter I am a sucker for ordering fried rice takeout. Fried rice is one of my favorite go to comfort foods and after trying so many different restaurants over the years I finally decided to make it at home! I was confident I could save some money on takeout and also create a healthier version. Less oil and more veggies was the goal! I tested a recipe I found from Big Girls Small Kitchen and made a few tweaks – added fennel, zucchini, and asparagus, plus some crunch toppings. The key to GOOD friend rice I found was making the rice in advance and using cooked and chilled rice. Simply make your rice the night before or earlier in the day and store in the fridge until your ready to make the fried rice. With this recipe you substitute any veggies you have on hand and you can turn up the heat intensity to your personal preference. I topped my fried rice with crispy wonton strips and added a heavy handed squirt of Sriracha hot sauce on the side to mix into the fried rice. End result…delicious, spicy, much healthier, and no pick up from the corner asian restaurant necessary!

Veggie Fried Rice
Serves 2
A healthy fried rice recipe full of veggies, fresh ginger, and scrambled egg and finished with a dollop of siracha and whole cashews.
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 2 cups rice (brown or white), cooked and chilled
  2. 1 egg
  3. 1 cup red bell pepper
  4. 1 cup mushrooms
  5. 1 small zucchini, chopped
  6. 1 fennel bulb, chopped
  7. 1 bunch asparagus, tips only (1 inch pieces)
  8. 1/2 onion, chopped
  9. 2 cloves garlic, minced
  10. Freshly ground black pepper
  11. 1 tablespoon fresh ginger, finely chopped
  12. 3 tablespoons sesame oil (or you can use olive oil)
  13. 3 tablespoons low sodium soy sauce
Instructions
  1. Once you have chopped and prepared all of your veggies turn your skillet on high heat with 1 tablespoon sesame oil.
  2. Scramble the egg into the skillet on top of the sesame oil. Once lightly scrambled add your cooked/chilled rice to the skillet, on top of the egg, with an additional pour of sesame oil. Once the rice begins to fry add the soy sauce, to taste. Once the rice is cooked through remove from skillet and set aside.
  3. Add the veggies to the skillet with a little more oil. Start with your heartier veggies such as the onion, garlic, red pepper and fennel. Sprinkle the veggies with fresh ground black pepper. Saute for 2-3 minutes; add soy sauce, to taste, and the remaining veggies. Allow the remaining veggies to cook for 3-5 minutes. Once veggies are cooked add back in the rice mixture and a little more soy sauce/sesame oil if you'd like.
  4. Stir well and ensure the rice mixture is heated through and serve.
Notes
  1. Garnish your veggie fried rice with chopped scallions and for a little crunch either crispy wonton strips or whole cashews. I like to finish it off with a big dollop of siracha hot sauce.
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