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It never fails that when we’re looking to get Chinese take-out, I’m craving fried rice with my meal because let’s face it, white rice is for the birds.  The sticky stuff does nothing for me.  So when I came across this recipe last month for vegetable fried rice, I was all over it like…um, white on rice?  :) I loved the fact that by making it at home, I could control the ingredients and use up leftover rice from other nights of the week – or just make the rice in advance when I have a few spare minutes in the kitchen, which you should do anyway because the cooked rice needs to be cold for this dish.  I immediately opted for brown rice, boosted both the fresh garlic and ginger, and used frozen peas and carrots (easy!!) rather than peeling and chopping multiple carrots. We seriously loved how this recipe turned out – so much so that we made it twice in a week.  We paired it with some teriyaki chicken (let me know if you’re interested in the recipe) to round out the meal and it ended up being a substantial, quick, and relatively healthy dinner.  And since I misread a recipe I made earlier this week, leaving me with over 3 cups of cooked brown rice, I know what we’re having tonight!

Veggie Fried Rice
source: adapted from Cook Like a ChampionIngredients:

  • 4 tablespoons canola oil
  • 1 small or 1/2 medium white onion, diced small
  • 6 cloves garlic, minced
  • 3 green onions, thinly sliced, white and green parts separated
  • 2 teaspoon minced fresh ginger
  • 2 cups frozen peas and carrots, thawed
  • 2-3 eggs, lightly beaten
  • 3 cups cooked brown or other long-grain rice, chilled
  • 3 tablespoons low-sodium soy sauce, plus more to taste
  • 1 1/2 teaspoons oyster sauce

Instructions:

  1. Heat 1 tbsp of the oil in a 12″ skillet over medium-high heat.  Add the onion and cook 1-2 minutes.  Add the garlic, ginger and white part of the green onions.  Cool stirring frequently, until fragrant, about 30 seconds.  Add the peas and carrots and cook just until they are warmed through, about 1 minute.
  2. Push the vegetables to the outside edge of the pan and heat 2 tbsp of the oil in the empty center of the pan.  Add the eggs and whisk constantly until the eggs are just set then stir the eggs into the vegetables.  Stir in the cold rice and using a wooden spoon, break up any clumps.
  3. Spread the rice out in the pan and allow it to sit undisturbed for about 2 minutes. Stir the rice again, breaking up any clumps.  Add soy and oyster sauces and stir until rice is thoroughly coated.  Add the remaining green onions and toss to combine.  Adjust seasonings by adding more soy sauce, if needed.  Serve hot.