Any Veggie Fried Rice
October 13, 2015
30 min or less active, fall, gluten-free, main, spring, summer, winter
For this easy fried rice, I just opened the fridge and pantry to grab whatever vegetables I had on hand. You could substitute any of the veggies below for cabbage, kale, snow peas, green peas, leeks, squash - the sky's the limit! I used leftover Chinese take-out rice, and added some eggs to boost the protein. It's important that you dry out the rice overnight in the fridge beforehand. The result will be wonderfully crispy, browned rice!Information
Servings: 4
Time: About 30 minutes active; 70 minutes total
Price: About $10.20 total; $2.55 per serving
Nutrition (per serving):
Calories: 365
Protein: 13.5g
Fat: 12.8g
Saturated fat: 2.3g
Carbohydrates: 51.1g
Fiber: 6.9g
Sodium: 624mg
Cholesterol: 211mg
High In: Vitamins A, C, K, B6, Fiber, Thiamin, Riboflavin, Niacin, Folate, Iron, Phosphorus, Potassium, Copper, Manganese
Good Source: Vitamins E, B12, Calcium, Magnesium, Zinc
Low In:
Ingredients
- 2 1/2 cups cooked rice
- 2 Tbsp canola oil, divided
- 1 onion, minced
- 4 garlic cloves, minced
- 1/2 lb carrots, diced
- 1/2 lb green beans, diced into 1" pieces
- 1/2 lb mushrooms, sliced or chopped, such as shiitake or cremini
- 1/2 lb sweet bell peppers, chopped
- 1/4 lb greens, chopped, such as mustard greens or kale
- 3 eggs, beaten
- 2 Tbsp soy sauce
Preparation
- Spread the rice out in a single layer onto a baking sheet. Refrigerate overnight uncovered.
- The next day, heat 1 Tbsp oil in a large skillet or wok over medium heat. Add the onion and brown 10 minutes. Add the garlic and brown 2-3 minutes.
- Add the carrots, beans, mushrooms and peppers, in that order, browning 5-10 minutes between each vegetable.
- Turn the heat up to medium-high and add the rice. Let sit to brown a few minutes, then stir, and repeat until desired brownness/crispiness.
- Add the greens and let wilt 1-2 minutes.
- Add the remaining 1 Tbsp oil and then the eggs on top. Stir to incorporate and cook. Mix in the soy sauce. Serve hot.
