Description
A colorful, veggie-packed fried rice made with brown rice, eggs, and an assortment of finely chopped vegetables. Balanced cooking ensures perfect texture in every bite, making it an adaptable, satisfying, and healthy weeknight meal.
Ingredients
1½ tsp + 2 Tbsp avocado oil or safflower oil, divided
2 eggs, whisked
1 small white onion, finely chopped (~1 cup)
2 medium carrots, finely chopped (~½ cup)
2 cups additional vegetables (e.g., snow peas, asparagus, broccoli, cabbage, bell pepper, peas), finely chopped
¼ tsp salt, plus more to taste
1 Tbsp grated or finely minced fresh ginger
2 large cloves garlic, minced or pressed
Pinch of red pepper flakes
2 cups cooked brown rice
1 cup greens (optional) such as spinach, baby kale, or tatsoi
3 green onions, chopped
1 Tbsp reduced-sodium tamari or soy sauce
1 tsp toasted sesame oil
Chili-garlic sauce or sriracha, for serving (optional)
Instructions
- Prep all ingredients and set aside a bowl for cooked eggs and vegetables.
- Heat a skillet over medium-high heat; add 1½ tsp oil. Scramble eggs until lightly set, transfer to bowl, and wipe skillet.
- Add 1 Tbsp oil. Sauté onion and carrots until onion is translucent and carrots tender (3–5 minutes).
- Add additional vegetables and salt; cook 3–5 minutes, stirring occasionally to allow caramelization. Break eggs into smaller pieces and transfer vegetables to the bowl.
- Add remaining 1 Tbsp oil. Stir-fry ginger, garlic, and red pepper flakes until fragrant (about 30 seconds). Add rice and stir occasionally until hot and lightly golden (3–5 minutes).
- Stir in greens (if using) and green onions. Return vegetables and eggs to the skillet. Remove from heat, stir in tamari and sesame oil, and adjust seasoning if needed.
- Serve immediately with chili-garlic sauce or sriracha.
Notes
- Use gluten-free tamari for a gluten-free version.
- Make it vegan by omitting eggs and adding edamame or crispy tofu for protein.
- Chilled, day-old rice works best for preventing sogginess.
- Cut vegetables finely for quick, even cooking.
- If using purple cabbage, be aware it might tint eggs blue after reheating—still safe to eat.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving (of 3)
- Calories: 320
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 10 g
- Cholesterol: 95 mg
