Vegetable Fried Rice
Servings: 6 as a side dish, 4 as a main
Ingredients
- 2 Tablespoons ghee divided
- 2 large eggs beaten
- 1 Tablespoon toasted sesame oil plus more for drizzling if desired
- 1 teaspoon grated or minced peeled fresh ginger
- 2 garlic cloves minced
- 4 scallions sliced thinly on the diagonal
- Vegetables:
- 1 carrot diced
- 1 onion diced
- ½ cup frozen peas defrosted
- Handful of shiitake mushrooms stems removed; caps wiped clean and diced
- 1 head broccoli cut into very small florets and stems diced, about 2 cups
- 4 cups COLD COOKED brown rice, preferably long-grain
- 2 Tablespoons shoyu or more to taste I tend to go more
- Toasted sesame seeds for garnish optional
Instructions
- Heat a wok or large sauté pan over medium-high heat. Add 1 Tablespoon ghee. Scramble the eggs in the pan until cooked through. Transfer the eggs to a cutting board and set aside.
- Add 1 Tablespoon sesame oil and 1 Tablespoon ghee to the wok. Saute the ginger, garlic and scallions until fragrant, about 1 minute.
- Add the vegetables and sauté until softened. Add the rice and shoyu and toss everything around in the wok until heated through. Chop up the cooked eggs and stir into the rice. Taste for seasoning and add additional shoyu or sesame oil, if desired. Sprinkle with sesame seeds for fun!
Notes
If you are using leftover cooked vegetables or meat, dice them up and add with the rice.
I shared this recipe with Healthy Child, Healthy World!