Easy Vegetable Fried Rice
-
Category
Dinner
-
Cusine
Chinese
What do you need?
How to make?
Ingredients
3 tablespoons vegetable oil, divided
1 cup chopped broccoli
1 cup chopped carrots
1 cup shredded cabbage
1 cup diced zucchini
1/2 cup thinly sliced bell pepper, cut into 1-inch pieces
1 cup frozen shelled edamame or peas
3 large eggs, beaten
Salt and freshly ground pepper to taste
3 cups cooked and cooled white or brown rice
1 tablespoon peeled and minced fresh ginger
2 teaspoons finely minced garlic
1/4 cup low-sodium soy sauce, plus more for serving or 3 tablespoons regular soy sauce and 1 tablespoon water, plus more for serving
1 tablespoon sesame oil
1/2 cup thinly sliced scallions, white and light green parts, plus more for garnish
Directions
Heat a wok or a large skillet over high heat until very hot. Add 1 tablespoon of oil, and then the broccoli, carrots, cabbage, zucchini, peppers, and edamame.
Stir often until the vegetables are crisp-tender, about 4 minutes . Transfer them to a plate and set aside.
Heat 1 more tablespoon of oil in the same wok or skillet over high heat. Add the beaten eggs and scramble quickly, just about 1 minute. When they are just cooked through, slide them out onto the plate with the vegetables.
Return the wok to the burner over high heat, add the remaining tablespoon of oil, then add the cooled rice . Stir fry, stirring occasionally, until it is lightly browned in spots, about 5 minutes.
Add the ginger and the garlic to the rice, and stir until they're fragrant, about 1 minute. Add the soy sauce, sesame oil, and 1/2 cup scallions.
Return the vegetables and eggs to the wok with the rice. Cook, stirring often, until everything is combined and hot and the vegetables are just tender, about 3 minutes.
Sprinkle the additional scallions over the top, and serve right away, passing soy sauce on the side for those who want a bit more.
