Flavorful Vegetable Fried Rice
Whether cooking for a large group or for one, fried rice is always a winner. I shared in my Instagram stories, how I’ll start out with this meal as a meatless option, and then, later in the week I’ll add meat. That is, if there is any left, since it is a major hit in our home.
The intro is a bit lengthy on this one because I wanted to be sure to provide you with ALL my tips (or suggestions, rather).
IMPORTANT TIP: It’s best to fully cook the rice beforehand and chill it. If you have leftover rice in your frig, then that’s even better. Either way, the rice needs to be cold. By chilling the rice, you are allowing the grains to dry out which will give you a good, firm texture in this dish. If you use the rice immediately after cooking it, the rice grains will spread causing it to become soggy. No one likes soggy fried rice. While we’re on the topic of rice…. I prefer brown rice for my fried rice, you are more than welcome to use white rice.
I prefer to eliminate the use of soy sauce in my fried rice because this large dish makes quite a few servings that by the second or third day, I usually find myself jazzing it up to give me a different taste. Also, soy sauce (even the low sodium variation) is rather salty to my liking and for my blood pressure. If opt for soy sauce, I say you can always add it at the end just before serving. TIP: When cooking for others, it’s usually best to hold on over-salting while cooking. The person can add additional salt (soy sauce) after they have tasted the fried rice. That’s where the salt to taste comes in, generally in directions.
Grab your largest skillet and let’s get cookin’!
3 tbsp butter, separated
2 eggs, whisked
1/2 cup onion, diced
2 garlic cloves, diced
4 cups brown rice, cooked and cold
3 cups squash, chopped
3 cups zucchini, chopped
3 cups carrots, chopped
2 cups celery, chopped
1 1/2 cup broccoli florets
1 tbsp Chinese Five Spice
1 tsp curry powder
1 tsp ground cumin
1 tsp garlic powder
1 tsp toasted sesame oil
salt and pepper, to taste
soy sauce (optional)
Melt 1/2 tbsp of butter in skillet over medium heat. Add whisked eggs and scramble until soft, and no longer runny. Set aside.
Melt 1 tbsp of butter. Add onion and garlic and sauté.
Add in vegetables and sauté until tender. If you’ve chopped your vegetables all about the same size, this should take approximately 7-11 minutes, depending on size.
Sprinkle in Chinese Five spice, curry, cumin, and garlic powder evenly over the vegetables. Stir until mixed well. Push vegetable mixture to one side of the skillet.
Turn heat on skillet up to medium high.
Add remaining (1 1/2 tbsp) butter to open side of the skillet and melt. Add in cold rice and stir for approximately 3 minutes, until rice is fried.
Combine vegetables and rice. Add in egg; stir to combine.
Remove from heat and add in toasted sesame oil. Mix well.
Best served hot with lightly sautéed cucumbers and fresh tomato wedges.
If you try this recipe, let me know what ya think! You can even leave a comment below, and don’t forget to snap a pic and tag me @veethebaker on Instagram! I LOVE seeing how you whipped it up in the kitchen!