Another Easter celebration has come and gone; so my thinking is that after the busyness of last week, a quick and healthy dish is in order.
Vegetable Fried Rice goes together in a jiff. Just dice the ingredients, get your pan really good and hot and you have dinner in just a few minutes.
I do have to mention however, that the key to good fried rice is using leftover cooked rice. The starches change when the cooked rice has been refrigerated. But to me that’s cool because I’ll make a big batch of steamed rice for dinner one night with the intent of using the leftovers the next night in my fried rice.
You can serve vegetable fried rice as your main meal or as a side dish. I made this a while back and served it along with Chinese Picadillo. If you like you can go ahead add some diced leftover chicken or whatever you have left over in your refrigerator. Today it’s about taking it easy!
|The cooking goes super quickly, so have your ingredients ready.|
|Get the pan really hot and heat the oil. Add the onions and carrots, they take the longest to cook. Cook while stirring for a minute or so.|
|Now add the broccoli and bell pepper. Cook and stir for another minute or so.|
|Add the water chestnuts and cook for about 30 seconds.|
|The key to good fried rice it's best to use left over cooked rice. Give that a stir and cook until the grains have separated and the rice is warmed through.|
|Toss in the spinach.|
|Stir in some soy sauce.|
|This is me being lazy. I make a well with the rice, exposing the bottom of the pan. Pour the beaten eggs into that well and stir them.|
|Notice that the cooked eggs are still in the center of that well. Now go ahead and mix everything together.|
|Remove from the heat and serve. Vegetable Fried Rice can be served as an entree, or as a side dish.|
You may also like:
|Broccoli Cashew Stir Fry|
VEGETABLE FRIED RICE
Serves 2 as a meal, 4-6 as a side
1 Tbsp. Grape seed, peanut, or canola oil
1 Small onion, small dice
1 Carrot, small dice
½ Red bell pepper, small dice
1 ½ cups Broccoli; cut into small, bite sized pieces
4 oz. Water chestnuts, diced small (a can is 8 oz.)
2 cups Leftover cooked rice
1 cup Fresh spinach, chopped
2 Tbsp. Soy sauce, low sodium
2 Eggs, beaten
1. Heat the oil in a large skillet (or a wok) over medium high to high heat.
2. Add to the hot oil, the onion and carrot. Cook and stir for about 1 to 1 ½ minutes.
3. Add the bell pepper and broccoli. Cook and stir for about 1 to 1 ½ minutes more.
4. Add the water chestnuts. Cook and stir for about 30 seconds.
5. Add the leftover cooked rice. Cook until the grains have separated and the rice is warmed through.
6. Toss in the spinach.
7. Stir in the soy sauce.
8. Make a well in the middle of the rice, exposing the bottom of the pan. Pour the eggs into the well and stir the eggs keeping them in that well, until they are cooked.
9. Now stir everything together and remove from the heat.