Simple Veggie Fried Rice
A quick and healthy weeknight meal, this Simple Veggie Fried Rice transforms day-old brown rice into a flavorful dish with scrambled eggs, vibrant vegetables, and a savory soy sauce kick.
For 2 servings
**Prepare Ingredients:** Mince the garlic, grate the ginger, and chop the scallions, separating the white and green parts. Lightly beat the eggs in a small bowl. In a separate non-stick pan, scramble the eggs over medium heat until just set, then remove and set aside. Ensure your brown rice is cold and broken up into individual grains.
**Heat Wok:** Heat the vegetable oil in a large wok or a heavy-bottomed skillet over high heat until it begins to shimmer and lightly smoke.
**Sauté Aromatics:** Add the white parts of the chopped scallions, minced garlic, and grated ginger to the hot oil. Stir-fry for 30 seconds until fragrant, being careful not to burn the garlic.
**Add Vegetables:** Add the frozen peas and carrots to the wok. Continue to stir-fry for 2-3 minutes until the vegetables are tender-crisp.
**Incorporate Rice:** Add the cold brown rice to the wok, breaking up any clumps with your spatula. Stir-fry for 3-5 minutes, pressing the rice against the hot surface occasionally to encourage browning and a slightly crispy texture.
**Season and Combine:** Pour the soy sauce evenly over the rice. Add the scrambled egg back into the wok. Stir everything together vigorously until all ingredients are well combined and thoroughly heated through, about 1-2 minutes.
**Finish and Serve:** Remove the wok from the heat. Stir in the green parts of the scallions and the black pepper. Drizzle with toasted sesame oil just before serving. Serve immediately as a light meal or a flavorful side dish.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1**Cold Rice is Key:** Always use day-old, cold rice. Freshly cooked rice is too moist and will result in a mushy fried rice rather than distinct, crispy grains.
- 2**High Heat is Essential:** Cook fried rice over high heat to achieve that signature 'wok hei' (breath of the wok) and prevent ingredients from steaming instead of stir-frying, which can lead to a soggy texture.
- 3**Don't Overcrowd the Pan:** If your wok or skillet isn't large enough, cook the ingredients in batches (especially the rice) to maintain high heat and ensure proper stir-frying.
- 4**Customize Your Veggies:** Feel free to add other quick-cooking vegetables like diced bell peppers, corn, chopped broccoli florets, or spinach for added nutrition and flavor.
Adapt it for your goals.
Protein Boost
Add cooked chicken, shrimp, or tofu for a heartier meal. Incorporate them during the last minute of cooking to just heat through.
Spicy KickSpicy Kick
For those who enjoy heat, add a dash of sriracha, chili garlic sauce, or a pinch of red pepper flakes along with the soy sauce.
Umami DepthUmami Depth
A teaspoon of oyster sauce (if not vegetarian) or a mushroom-based vegetarian stir-fry sauce can add an extra layer of savory umami flavor.
Why this is on our healthy list.
High Fiber
Brown rice provides complex carbohydrates and dietary fiber, which aids digestion, helps regulate blood sugar, and promotes a feeling of fullness.
Nutrient-Rich Vegetables
Packed with vitamins, minerals, and antioxidants from peas, carrots, and other optional vegetables, supporting overall health and immunity.
Lean Protein Source
Eggs offer a good source of high-quality protein, essential for muscle repair, energy, and various bodily functions.
Frequently asked questions
Yes, cold day-old white rice (such as jasmine or basmati) works perfectly well for fried rice. Brown rice is suggested for its higher fiber content and nutty flavor.
