Name: Easy Vegetable Fried Rice
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 3 tablespoons vegetable oil, divided -; 1 cup chopped broccoli (crowns and stems) -; 1 cup chopped carrots -; 1 cup shredded cabbage -; 1 cup diced zucchini -; 1/2 cup thinly sliced bell pepper, cut into 1-inch pieces -; 1 cup frozen shelled edamame or peas -; 3 large eggs, beaten -; Salt and freshly ground pepper to taste -; 3 cups cooked and cooled white or brown rice -; 1 tablespoon peeled and minced fresh ginger -; 2 teaspoons finely minced garlic -; 1/4 cup low-sodium soy sauce, plus more for serving or 3 tablespoons regular soy sauce and 1 tablespoon water, plus more for serving -; 1 tablespoon sesame oil (regular or spicy) -; 1/2 cup thinly sliced scallions, white and light green parts, plus more for garnish -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Easy Vegetable Fried Rice

1. 3 tablespoons vegetable oil, divided -

2. 1 cup chopped broccoli (crowns and stems) -

3. 1 cup chopped carrots -

4. 1 cup shredded cabbage -

5. 1 cup diced zucchini -

6. 1/2 cup thinly sliced bell pepper, cut into 1-inch pieces -

7. 1 cup frozen shelled edamame or peas -

8. 3 large eggs, beaten -

9. Salt and freshly ground pepper to taste -

10. 3 cups cooked and cooled white or brown rice -

11. 1 tablespoon peeled and minced fresh ginger -

12. 2 teaspoons finely minced garlic -

13. 1/4 cup low-sodium soy sauce, plus more for serving or 3 tablespoons regular soy sauce and 1 tablespoon water, plus more for serving -

14. 1 tablespoon sesame oil (regular or spicy) -

15. 1/2 cup thinly sliced scallions, white and light green parts, plus more for garnish -

How to cook deliciously - Easy Vegetable Fried Rice

1. Stage

Cook the veggies: Heat a wok or a large skillet over high heat until very hot. Add 1 tablespoon of oil, and then the broccoli, carrots, cabbage, zucchini, peppers, and edamame. Stir often until the vegetables are crisp-tender, about 4 minutes (they will get another few minutes to cook at the end of the stir fry so it's ok if they're still crunchy right now). Transfer them to a plate and set aside.

2. Stage

Scramble the eggs: Season the beaten eggs with a little salt and pepper. Heat 1 more tablespoon of oil in the same wok or skillet over high heat. Add the beaten eggs and scramble quickly, just about 1 minute. When they are just cooked through, slide them out onto the plate with the vegetables.

3. Stage

Stir fry the rice: Return the wok to the burner over high heat, add the remaining tablespoon of oil, then add the cooled rice . Stir fry, stirring occasionally, until it is lightly browned in spots, about 5 minutes. Add the ginger and the garlic to the rice, and stir until they're fragrant, about 1 minute. Add the soy sauce, sesame oil, and 1/2 cup scallions.

4. Stage

Finish the stir fry: Return the vegetables and eggs to the wok with the rice. Cook, stirring often, until everything is combined and hot and the vegetables are just tender, about 3 minutes. Taste and adjust the seasonings with salt and pepper, if needed.

5. Stage

Garnish and serve: Sprinkle the additional scallions over the top, and serve right away, passing soy sauce on the side for those who want a bit more.