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Veggie fried rice is one of my go-to quick and easy dinner recipes.
Ready in about 15 minutes and easily adaptable based on what you have on hand, it’s the perfect stress-free, budget-friendly meal.
Plus, by making it at home, you have full control over the ingredients added in order to make the recipe fit your individual nutrition goals.
Directions
1
Lightly grease a large skillet or wok with 1 teaspoon of oil and heat over medium-low heat. Once the skillet is hot, add the eggs, stirring frequently to scramble. Once cooked, about 3 minutes, transfer the scrambled eggs to a plate and set aside.
2
In the same skillet, add the remaining 2 teaspoons of oil. Add the white ends of the scallions, diced carrot, frozen edamame or peas, and 1 tablespoon of soy sauce. Cook for 5 minutes, or until the carrots are starting to soften and the rest of the veggies are warmed through.
3
Stir in the cooked brown rice, remaining soy sauce, rice vinegar, and ginger. Cook for 2 to 3 minutes, or until the rice is hot. Finally, add in the scrambled eggs and give everything a good stir.
4
Divide between four bowls and garnish with green ends of the scallions.
Ways to adjust the recipe to better fit your goals:
- Vegan: substitute the eggs for 1 package of extra-firm tofu, ¼ teaspoon ground turmeric. To cook, crumble the tofu into the skillet with 1 teaspoon of oil. Add 1/4 teaspoon of ground turmeric and 1 tablespoon of soy sauce. Cook for 2 to 3 minutes without stirring, flip and cook another 2 to 3 minutes. Remove the tofu from the heat and continue following the recipe, except reduce the soy sauce in step 2 to just 1 tablespoon.
- Low-carb: use cauliflower rice instead of the brown rice.
- Easier: use a bag of frozen carrots and peas, rather than the edamame and diced carrot.
- Cheaper: use peas instead of edamame.
- Higher protein: add cubed tofu, shrimp, cooked chicken, or ground turkey. This recipe is a great way to use up leftover proteins!
