Vegetable Fried Rice
Try this Vegetable Fried Rice recipe, or contribute your own.
Try this Vegetable Fried Rice recipe, or contribute your own.
- 3 cloves garlic minced
- 2 tablespoon sesame oil separated
- 1 small onion chopped (approximately 1 cup)
- 1 bunch green onion chopped, white part separated from greens
- approx 2 cups cooked & cooled brown or white rice
- 1 cup finely chopped cauliflower rice optional (either purchase pre-packaged or make your own with a head of cauliflower, see below)
- 2-3 cups chopped veggies (ideas: broccoli snow peas, carrots, greens. mushrooms, mung bean sprouts)
- 2-3 tablespoon gluten free tamari (when i use reduced sodium glut i always use 3 tablespoon. i recommend starting with 2 and adding more after tasting)
- 1/2- 1 teaspoon rice wine vinegar (you could add up to 1 tsp but m
- optional add ins: cooked chicken tofu, egg, nuts or seeds
- Carbohydrate 0.74385 g
- Cholesterol 0 mg
- Fat 6.76125001369468 g
- Fiber 0.0472499978542328 g
- Protein 0.1431 g
- Saturated Fat 0.960502501944645 g
- Serving Size 1 1 serving (9g)
- Sodium 0.3825 mg
- Sugar 0.696600002145767 g
- Trans Fat 0.300397500602565 g
- Calories 63 calories
Step-by-step
- If using prepackaged cauliflower rice, you could use as is or pulse it in a food processor 4-5 times for finer consistency.
- If making cauliflower rice from scratch, place cauliflower florets in a food processor and process until broken down into small rice-sized pieces.
- For homemade cauliflower rice, place the "rice" in a strainer lined with towels to absorb excess moisture while prepping other ingredients.
- Heat 1 tablespoon of sesame oil in a large skillet.
- Sauté onion and the white parts of green onions until soft and translucent (about 5 minutes).
- Add garlic and sauté until fragrant (about 30 seconds).
- Add rice (and cauliflower rice, if using), 1 tablespoon sesame oil, and stir well to break up clumps and coat with oil and onions (3-5 minutes, until heated and soft). Stir constantly to prevent sticking.
- If adding egg, create a well in the center, spray with cooking oil, and add lightly whisked eggs; scramble. Alternatively, cook eggs separately and add later.
- Add vegetables, including the green parts of green onions, and mix well with rice (about 1 minute).
- Add tamari and vinegar. Mix well and sauté until vegetables are tender (about 5 minutes).
- If rice is too dry, add 1-2 tablespoons of water or vegetable broth and stir.
- Taste and adjust seasoning with salt, pepper, tamari, or rice wine vinegar as needed.
My Easy Weeknight Vegetable Fried Rice
As a busy working mom, finding time to cook healthy and delicious meals can sometimes feel like an impossible task. Between school pick-ups, after-school activities, and the never-ending cycle of laundry and work emails, a quick and satisfying dinner is a lifesaver. That's where this vegetable fried rice recipe comes in. It's not only incredibly flavorful and nutritious but also surprisingly easy to whip up on even the busiest of weeknights. I've perfected this recipe over the years, adjusting it to suit my family's ever-changing tastes and my own need for efficiency. It's flexible, adaptable, and always a crowd-pleaser. This isn't your typical takeout fried rice; it's lighter, healthier, and packed with fresh, vibrant vegetables. And believe me, the kids actually eat it – a true miracle in my household!
The beauty of this dish lies in its versatility. You can customize it completely to your liking. Don't have broccoli? Use carrots, peppers, or even leftover roasted vegetables. No cauliflower rice? Regular rice works just as well (though I do find the cauliflower rice adds a delightful lightness). Want to add some protein? A handful of cooked chicken or shrimp would be perfect. Feeling adventurous? Throw in some edamame or toasted nuts for extra texture and flavor. The possibilities are endless. It's become my go-to recipe for those nights when I need something delicious, healthy, and on the table fast. The ingredients are mostly pantry staples, making it perfect for those last-minute meal prep scenarios. What makes this even better is the cleanup is a breeze! One pan, minimal dishes. That’s a win in my book.
Beyond the Recipe: A Celebration of Simple Cooking
This vegetable fried rice isn't just a meal; it's a reflection of my approach to cooking. It's about embracing simplicity, using fresh ingredients, and creating something delicious without spending hours in the kitchen. It's a reminder that healthy eating doesn't have to be complicated or time-consuming. The best recipes are often the ones that are quick, easy, and packed with flavor. This recipe is a testament to that philosophy. It's a delicious and healthy meal that fits seamlessly into the rhythm of my busy life, and I hope it will do the same for yours. It's a constant in my life - a comforting and reliable go-to dish perfect for busy weeknights or a light lunch. And I absolutely love the flexibility; it is the perfect canvas for your creative culinary self. I encourage you to experiment and make it your own. Let the journey of cooking be joyful and simple; this dish definitely reflects that.
Tips and Tricks for Fried Rice Success:
- Prep Ahead: Chop your vegetables and prepare your cauliflower rice in advance to save time on busy weeknights.
- Don't Overcrowd the Pan: Work in batches if necessary to ensure even cooking and browning of the vegetables.
- Taste and Adjust: Seasoning is key! Taste your fried rice as you go and adjust the tamari, vinegar, and salt to your preference.
- Leftovers are Great: This fried rice is even better the next day! The flavors meld together beautifully overnight.
- Get Creative with Veggies: Use whatever vegetables you have on hand. The more colorful, the better!
So go ahead, try this recipe, and let me know what you think! Perhaps it will become your new weeknight favorite, too.
