Description
this easy veggie-packed fried rice comes together quickly and uses ingredients you most likely already have on hand!
Ingredients
Scale
- 3 tablespoons peanut oil (or other oil with high smoke point)
- 4 scallions, thinly sliced
- 2 carrots, peeled and grated
- 1/2 pint sliced mushrooms
- 1/2 cup fresh or frozen corn
- 1/2 cup fresh or frozen broccoli florets
- 1/2 cup frozen shelled edamame
- 2 large eggs, beaten with a pinch of salt
- 2 cloves garlic, minced
- 1/4 teaspoon red chili flakes
- 1 teaspoon fresh ginger, peeled and minced
- 2 tablespoons liquid aminos (see note) or low-sodium soy sauce
- 1 teaspoon toasted sesame oil
- 2 cups brown rice, cooked
Instructions
- Heat 1 tablespoon peanut oil in a large, non-stick skillet with high sides or a wok over medium-high heat swirling to coat the pan
- Add scrambled eggs to the pan heating until cooked through, flipping once so that both sides are cooked (the egg should resemble a large pancake). Remove from heat, place on a cutting board and allow to cool.
- Once cooled, slice into 1 inch pieces and set aside
- Wipe down skillet or wok, drizzle remaining peanut oil into the pan and place back over medium-high heat
- Add scallions, carrots, scallions and mushrooms, corn, broccoli and edamame to pan sautéing until soft (about 7-10 minutes, but times will vary depending on whether fresh or frozen produce is used)
- Add cooked rice to the dish tossing to combine
- Fold in egg until well distributed in the dish.
Notes
liquid aminos are a lower sodium soy sauce alternative
