Any Veggie Fried Rice
20 minutes·Serves 4
This fried rice recipe has all the markings of traditional fried rice but without as much oil. What I like best about it is that it’s hard to mess up. Once you’ve cooked it a couple of times you probably won’t need to follow the instructions. Use whatever vegetables you may have lurking in your fridge and mix it with cooked rice. It’s flexible, but I’d keep the garlic, ginger, and soy sauce. All work closely together to make it delicious.
Ingredients
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1-inch piece (1 tablespoon) fresh ginger, grated
- 2 carrots, chopped into thin rounds
- 2 to 3 cups chopped crunchy vegetables such as snow peas, broccoli, cauliflower, red pepper, cabbage, or asparagus
- ½ teaspoon salt
- 4 cups cooked rice (brown, white, or cauliflower)
- 3 green onions, thinly sliced
- 1 cup chopped hearty greens (kale, Swiss chard, or spinach) (optional)
- 2 tablespoons soy sauce
Serving suggestion
½ cup toasted chopped nuts (almonds, cashews, or peanuts)
Chopped green onions
Sriracha or garlic chili sauce
Instructions
- 1Heat 2 tablespoons of olive oil in a large skillet over medium heat. Stir in the garlic, ginger, carrots, crunchy vegetables, and salt. Sauté until the crunchy vegetables just begin to soften, about 5 minutes.
- 2Add the cooked rice and stir, pressing the mix down with your spatula to crisp up and brown the bottom of the rice, 3 to 4 minutes.
- 3Add the green onions and hearty greens, if you want more texture, and stir until the greens wilt, about 1 more minute. Remove from the heat and stir in the soy sauce.
- 4Serve topped with the toasted nuts, green onions, and sriracha.
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