Vegetarian fried rice with extra veggies

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.

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Course: Main Course

Cuisine: Chinese

Prep Time: 10

Cook Time: 15

Servings:

Calories: 306kcal

Author: Nellie Kerrison | Relish Mama

Cost: 10

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

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.

This recipe should be made with cooked rice (preferably from the day before) that has been stored in the fridge.

Omit eggs if vegan friendly is required

Nutrition