Veggie week: Fried Rice

15 Oct

Day 5: Undecided. So I will leave you with a recipe for fried rice.

*Recipe addapted by Fine Cooking


  • 2 Tbs. canola oil
  • 1 cup peeled, finely diced broccoli stems
  • 3/4 cup finely diced carrots
  • 3/4 cup frozen peas
  • 3/4 cup corn kernels, fresh or frozen
  • 4 scallions  thinly sliced
  • 2 Tbs. finely grated fresh ginger
  • 2 large cloves garlic, minced
  • 4 cups very cold cooked brown rice
  • 2 large eggs, lightly beaten
  • 1/4 cup lower-sodium soy sauce

Heat all but 1 tsp. of the oil in a large nonstick skillet or stir-fry pan over medium-high heat. Add the broccoli stems and carrots  and cook, stirring frequently, until the vegetables begin to soften, 3 to 5 minutes. Add the peas and corn and cook about 1 minute. Add the scallion, ginger, and garlic and cook, stirring, until the raw garlic aroma subsides, about 1 minute. Add the rice and cook, stirring, until heated through, 3 to 5 minutes.

Make a 3-inch well in the center of the rice mixture. Add the remaining 1 tsp. oil, then the eggs, and cook, stirring, until the eggs are almost fully scrambled. Stir the eggs into the rice mixture. Stir in the soy sauce. Enjoy!



One Response to “Veggie week: Fried Rice”

  1. Chris October 18, 2010 at 3:10 pm #

    I also use Aji no Moto’s Chuka (Chinese) seasoning in my fried rice. It’s basically a modified MSG. Good stuff, as long as you aren’t alergic to MSG.

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