Extra Vegetable Fried Rice

Super delicious and with the perfect balance of Asian flavours make this a very tasty Fried Rice. Adding the extra veggies doesn’t take away from the flavours and certainly is one of the tastiest Fried Rice recipes I’ve tried. I believe this Fried Rice will challenge any Chinese take out you buy!! Prove me wrong 😉😀

Such a mix of goodness in this recipe let’s look at a few

• Zucchini Rich in vitamin B6. This vitamin can help with regulating blood glucose

• Carrot contain calcium and vitamin K, both of which are important for bone health.

• Green beans also contain vitamin K and Calcium

• Garlic helps reduce blood pressure. It also contains antioxidants that may help prevent Alzheimers and dementia

• Ginger helps you body fight off chronic disease such as high blood pressure, heart disease and many diseases of the lungs.

Seriously give this recipe a go! With all the health benefits and the delicious taste this recipe is a favourite in our house.

What goes into Extra Vegetable Fried Rice?

• Olive oil

• 2 Eggs whisked

• 1 White Onion

• 1 Carrot diced

• 1 cup Zucchini diced

• 1 cup Broccoli cut up

• 1 cup Green Beans cut up

• 1 cup of Spinach

• 1 Tbs minced ginger

• 2 Tbs minced garlic

• 2 cups of cooked rice

• 1 Tbs of Soy Sauce

• 1 Teaspoon of Sesame Oil

• Salt to taste

• Pinch of red chilli flakes

*** See notes for vegetable substitutes.

Tools you will need

• Fry pan

• Knife

• Chopping board

• Whisk

• 2 Bowls

• Measuring spoons

• Spatula or Wooden Spoon

• Fork

Instructions

1. I strongly encourage you make sure all your Ingredients are prepped and within reach of the stove as this recipe notes quickly through the steps.

2. Warm up your Fry pan over a medium to high heat and add a swirl of Olive oil

3. Add the whisked eggs and swirl the pan so they cover the bottom. Cook until they are just lightly set.

4. Transfer the eggs to a bowl and break up slightly using a fork.

5. Return the pan to the heat and add another swirl of Olive oil. Add the onion and carrots and cook until onion is translucent and carrot is tender approx 4-5 mins

6. Add all of the diced vegetables and a pinch of salt. Continue cooking until veggies are cooked through approx 4-5 mins

7. Transfer the vegetables to the bowl with the cooked eggs. Return the pan to the heat.

8. Add the garlic, ginger and chilli flakes and cook until fragrant. Approx 30 secs

9. Add the cooked rice and stir to combine. Let rice warm through approx 5 mins

10. Add the spinach and stir. Add the contents of the bowl with the eggs and vegetables. Let warm through approx 5mins

11. Remove from the heat and add Soy sauce and sesame oil stir to combine.

12. Serve up in bowls

13. Enjoy!!

Notes

• This recipe is very versatile you can literally use any vegetables you have on hand. Cauliflower, capsicum or even kale. I just wouldn’t recommend starchy vegetable such as potato or sweet potato.

• I always try my dish after being cooked to see if it requires more salt ect.. If you feel it needs more soy then only add a small amount you don’t want the soy taking over the other flavours! Add salt or even more sesame oil.

• I find the eggs help bring this dish together and definitely helps it be more like a Fried Rice than maybe just Rice with veggies. I’ve not tried it without egg but give it a try if you don’t like egg.

• If you don’t like heat leave out the Chilli flakes! If you would like some more heat add more chilli or even add some Sirracha sauce before serving.

• I do recommend you pre dice and prepare each ingredient before starting this recipe it does move quickly through the steps and the last thing you want is a super hot pan and nothing cooking.

• If you feel it’s too hot of course decrease the heat. I have a terrible old electric cook top and I cooked over what was probably a medium heat (not by choice) and it all still was delicious.

• The heat is more for getting the caramelisation from you veggies

• When you cook your rice try to have it at just under cooked so it doesn’t go gluggy in your pan.

• I used white basmati rice feel free to use brown rice or really whatever you have on hand just cook to packet directions

• I cooked 1 cup of rice and that was more than enough rice I had plenty left over.

• Try not to get bogged down in my notes lol I just like to offer everyone a simple choice of what might be already in the pantry plus trying out the recipe myself I know the hints and tips that might help you out.