Incorporating plentiful vegetables into lunches and dinners is important, easy, and can be delicious. This easy vegetable fried rice recipe is one of our favorite examples of this philosophy. Not only is it packed with veggies and umami flavor, the caramelization of the rice in the pan makes it taste as good as take-out, if not better. You can even make this vegetable fried rice recipe using frozen vegetables, making it an easy healthy option for a weeknight meal.
The ingredients for this fried rice are straightforward, flexible, and accessible; making it easy to make vegetable fried rice in the comfort of your own home. Most of the ingredients are simple and most kitchen’s will likely already have them on hand. You can also tailor what vegetables you include in this dish based on what you have at home. For example, shredded carrots and mushrooms can make a fabulous competent. You can also use frozen vegetables with this fried rice recipe. Often, I will add shrimp or pork for added protein. If that is the case, I usually add approximately 8 oz.
What you need to make this Vegetable Fried Rice
You will need a fairly large nonstick pan to make this meal, or a wok if you have one. There are a lot of yummy ingredients, so you’ll need enough room for everything.
To make things simple, you can even use a frozen packet of brown rice. You can, however, prepare rice ahead of time and store it in the freezer so it becomes sticky (preferably made the night before.)
As far as the ginger, we recommend the little frozen cubes you find at the grocery store in the freezer section. They make life very easy, but if you can’t find them store, place unused fresh ginger in the freezer until the next time you use it.
I hope you enjoy this recipe for Vegetable Fried Rice as much as we do. If you are craving take-out, but don’t want to venture outside, this vegetable fried rice is just what you need.
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Vegetable Fried Rice
Ingredients
- 1 tbsp toasted sesame oil
- 4 tbsp reduced sodium soy sauce
- 4 tbsp rice wine vinegar
- 2 tsp granulated sugar
- 3 large eggs
- 1 tbsp avocado oil plus 1 tsp for the eggs
- 1 cup shredded carrots
- 2 cups shitake mushrooms sliced
- 2 cloves garlic minced
- 1 tsp freshly grated ginger
- 4 scallions chopped
- 1 10-oz package frozen brown rice
- 1 cup baby spinach
Instructions
- In a small bowl, combine the sesame oil, soy sauce, rice wine vinegar, and sugar. Whisk to combine, set aside.
- In another small bowl, whisk together the eggs. Heat a small non-stick pan with a tsp of avocado oil. Pour eggs into pan and stir until scrambled and cooked. Remove from heat. Place scrambled eggs on a small plate, set aside.
- In a large nonstick skillet over medium heat, add the tbsp of avocado oil. Add the shredded carrots. Cook until slightly softened, about 2 minutes. Add the mushrooms, and cook until softened about 5 minutes. (Cover pan with lid or foil to steam veggies and help with cooking.)
- Add the garlic, cook for an additional 2 minutes. Next, add ginger and scallions. Stir to combine. Pour frozen brown rice packet into pan (carefully, the pan is hot.) Stir with other ingredients, and cook until thawed.
- Pour in soy sauce mixture, stirring until everything is coated. Allow to cook and caramelize, stirring occasionally to avoid burning. Add in the scrambled eggs and spinach, stir to incorporate. Serve while hot.
Notes
- Rice can be substituted, but if making fresh, allow it to cool in the fridge for at least four hours (preferably over night.)
- Feel free to substitute whatever veggies you’d like, just keep in mind cooking temperatures.
- Avocado oil can be substituted with another high temp cooking oil.
- Possible protein additions (8-oz.): frozen shrimp, cubed pork, sliced chicken.
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