This flavorful dish has become an absolute favorite in our house! I mean, who doesn't love fried rice?!? Once I add a protein option, I have a colorful and balanced meal that is really satisfying and makes fantastic leftovers. This would also work great for anyone doing meal prep as it holds up well in the fridge for several days.
You can use a variety of veggies in this dish, making it the perfect option to use any veggies you have on hand. We personally really enjoy it with the onion, carrots, broccoli and snow peas, but I could see bell peppers, cabbage, peas, cauliflower or sugar snap peas working well in this dish. This also tastes great with a variety of protein options, so you can choose your favorite!
Ingredients:
2 tablespoons avocado oil or other mild tasting oil, divided
1 small white onion, finely chopped (about 1 cup)
2-4 medium carrots, finely chopped (about ½-1 cup)
2 cups (or more) additional veggies, cut into very small pieces for quick cooking. We like broccoli and snow peas, but feel free to use whatever veggies you prefer.
¼ teaspoon salt, more to taste
1 tablespoon grated or finely minced fresh ginger (or 1/4 tsp of ground ginger)
2 large cloves garlic, pressed or minced
Pinch of red pepper flakes
2 cups cooked white or brown rice (cook 1 cup dry rice BEFORE starting)
3 green onions, chopped (optional)
1 tablespoon reduced-sodium tamari or soy sauce
1 teaspoon toasted sesame oil
Directions:
This dish comes together quickly once you start cooking it, so have everything ready to go before starting!
Warm a large skillet over medium-high heat and add 1 Tbsp oil. Add the onion and carrots and cook, stirring often, until the onions are translucent and the carrots are tender, about 5 minutes.
Add the remaining veggies and 1/4 tsp salt. Continue cooking, stirring occasionally until the veggies are cooked through and turning golden on the edges, about 5 more minutes.
Use a big spatula or spoon to transfer the contents of the pan to a bowl. Return the pan to heat, and add the remaining 1 tablespoon oil. Add the ginger, garlic and red pepper flakes, and cook until fragrant while stirring constantly, about 30 seconds. Add the rice and mix it all together. Cook, stirring occasionally, until the rice is hot and starting to turn golden on the edges, about 3 to 5 minutes.
Add the green onions (if using), and stir to combine. Add the cooked veggies to the pan and stir to combine. Remove the pan from the heat and stir in the soy sauce and sesame oil. Taste, and add a little more soy sauce if you’d like more soy flavor (don’t overdo it or it will drown out the other flavors).
Serve immediately or store in fridge for 3-4 days.
Some protein options to serve with:
Can cook any of these simply and then mix into fried rice: chicken, steak, shrimp, tofu
Air fryer chicken thighs: https://www.skinnytaste.com/air-fryer-asian-glazed-boneless-chicken-thighs/
Soy ginger salmon: https://www.wellplated.com/soy-ginger-salmon/ (can easily be 3-4 servings)
Nutrition for 1/6 of recipe: 196 Calories | 5g fat | 5g protein | 34g carbs | 3.4g fiber | 449 mg sodium
Credit (original recipe): https://cookieandkate.com/vegetable-fried-rice-recipe/