Vegetarian fried rice with extra veggies and a good crisper drawer fridge raid
February 11, 2019
A few years ago, my family and I had a wonderful holiday in Greece.
Travelling to Greece had been a lifelong dream of mine, and my family had no hesitations sharing in that dream – funny that.
We spent incredible days exploring together, we enjoyed fabulous food and enjoyed uninterrupted time with each other. I chipped away at overcoming my fear of swimming in open water and I also finally mastered snorkelling (oh, the joy) with only a few mild panicked moments of hearing things that weren’t really there and imagining things that might have been there…but very likely were not.
When we were away, Ettie announced she would like to change her diet to be a vegetarian. Soon after, Ava followed suit. They have strong moral compasses and are both very determined. We supported them 100%
Our family meals weren’t too affected. There wasn’t too significant an adjustment. For years we have celebrated vegetarian dishes in our home. Meat is actually more of the side dish at home now, for those who want to incorporate it into the meals that we share.
It is still a different pace here. The kids are not yet back at school and there’s more time to enjoy casual dinners outdoors together before the pace & routines are taken up a notch or two. This fried rice with extra veggies is what we will be enjoying tonight.
It is a colourful and tasty little number and very easy & quick to prepare. It is vegetarian friendly and also nourishing and it allows us also to interchange the vegetables with what we have on hand. It is an excellent fridge-raid clear-out, which means it’s also lighter on the pocket. Winner, winner fried rice dinner.
Nellie
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Vegetarian fried rice with extra veggies
The main tip for success is to cook the eggs, vegetables and rice separately. These elements will get combined at the end. This way, each part will be cooked just right.
Vegetarian fried rice with extra veggies
Equipment
- Fring pan or wok
- Cutting board
- Spatula
Ingredients
- 3 eggs whisked together (omit if vegan friendly is required)
- 1 tsp sesame oil
- ¾ tsp salt
- 3 tablespoons canola oil or rice bran oil or avocado oil
- 1 small brown onion finely chopped
- 2 medium carrots peeled and grated
- 3 spring onions finely sliced
- 2 cloves garlic peeled and minced
- 1 tablespoon grated or finely minced fresh ginger
- 2 cups additional vegetables of choice cut into very small pieces for even cooking (eg. broccoli, cauliflower, asparagus, capsicum, cabbage, peas and/or corn – fresh or frozen)
- 2 cups cooked brown rice (use white rice if you prefer)
- 1-2 tbsp soy sauce use tamari for a gluten-free version
- Sriracha for serving (optional)
Instructions
- Beat the eggs with the sesame oil and ¼ tsp of the salt.
- Heat the wok over medium-high heat and add 1 tablespoon of canola oil. Add the eggs and swirl the pan to evenly distribute the eggs around the wok. Cook until they are only just set. Remove and set aside on a small board or plate. Either chop or use a spatula to roughly break up your eggs.
- Wipe out the pan if needed, using some paper towel and add another tablespoon of oil to the wok. Cook the onion for 2 minutes, stirring always. Add the carrot and stir fry for a further 1-2 minutes. Add half the spring onions, garlic, ginger and the remaining salt and fry until fragrant. Add the additional vegetables and cook, stirring occasionally, until they are cooked through and a little golden, which is generally 3-4 minutes.
- Remove from the wok and heat the last tablespoon of oil. Cook the rice for 3-4 minutes to heat and pick up the flavours from the wok. Return all other ingredients to the wok and add the soy sauce. Taste for seasoning.
- Serve immediately either from the wok or on a large platter for everyone to help themselves. Serve with sriracha on the side (for those who share the same addiction that I have for this great chilli sauce).
Notes
Nutrition
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