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Fried Rice and Vegetables

Fried rice doesn’t sound healthy but this recipe contains lots of healthy ingredients, is well balanced, and is super easy.  If you come home from work and don’t know what to cook for dinner, this is a winner.  With leftover brown rice and frozen veggies, I whipped it up super fast.

Ingredients:fried rice small

  • 2 tablespoons oil for stir-frying (#1 choice: coconut oil, #2 choice: olive oil)
  • 1-2 cloves garlic, finely chopped or 2-4 tsp of jarred minced garlic
  • 1 teaspoon minced fresh ginger
  • 1 medium onion, diced
  • 2 cups frozen mixed vegetables or frozen vegetable of choice
  • 4 cups previously cooked brown rice
  • 2 teaspoons soy sauce or gluten free tamari sauce
  • Black pepper, to taste
  • Hot pepper flakes, to taste
  • 3/4 cup nuts (cashews, peanuts or almonds tastes the best)
  • 1 green onion, finely chopped
  • Salt to taste, optional
  • Add chopped fresh vegetables as desired, like broccoli, cauliflower, and bell peppers
  • For more protein, add 2-3 scrambled eggs to the dish

Preparation:

Heat oil in preheated wok or large pan on medium-high heat. Add ginger and garlic, stir until fragrant. Add onion, stir-fry for about 2 minutes, until softened.

Push the onion to the sides of wok. Add the frozen vegetables in the middle, and stir-fry for 1 minute. Push to sides, add any other fresh chopped veggies in the middle and stir-fry for 1-2 more minutes.   If you would like to add egg, crack eggs in the middle of the pan and scramble into small pieces.

Add rice in middle of the pan. Stir until heated through (about 2 minutes), using a spatula to turn and move the rice and veggies around the pan.

Stir in soy sauce, pepper, pepper flakes and salt as needed.  Stir in nuts.  Stir in green onion. Taste and add more seasoning if desired.

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