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Veggie Fried Rice

January 25, 2009

In the spirit of the previous posting, I must be honest. Last night, I had the best of intentions. I was going to make a Ginger Bass with Garlic Spinach recipe. But after a wonderful day spent with my brother and his wife, I realized I forgot to go to Harris Teeter, and all I could do was muster enough energy to dial for Moo Shu Veggies. So, instead of giving you the wonderful recipe I was going to try for you, I will give you my version of veggie fried rice. This recipe is more of a meal then a side, with a emphasis on veggies and healthy and less on fried. It is absolutely wonderful, but just don’t forget to grocery shop before!

Ingredients:

  • 2 tb seasame oil (separated)
  • 3 large eggs beaten
  • 3 green onions chopped
  • 1.5 cup of frozen peas
  • 3 tb minced ginger
  • 4 cups of broccoli
  • 1/2 lb chopped asparagus
  • 2 carrots sliced
  • 2 cloves of garlic minced (or get a garlic press to make your life easier forever)
  • 4 cups of spinach (at least)
  • 3 cups of cooked brown rice
  • 2 tb. of soy sace
  • 1 tb hot sauce
  • 2/3 cup of toasted sliced almonds (amazing addition)

  1. Heat wok at medium, add 1 tb of oil, Cook eggs scrambled. 2 minutes. Remove from wok.
  2. Add more oil to wok, throw in green onions and ginger. Saute until onions are soft.
  3. Stir in broccoli, asparagus, carrot, garlic, stir fry 8-10 minutes.
  4. Stir in spinach and peas, until cooked
  5. Throw in rice, soy sauce, hot sauce and almonds.
  6. Place veggie fried rice mixture in bowls with a bit of egg on top.

If you don’t have a wok, you can use a large skillet. However, I recommend purchasing a wok because it is useful for many types of cooking, especially messy cooking. Since there is a lot of chopping in this meal, two people working cuts down the amount of time. It could take just 20 minutes, and there will be plenty leftover for a few workday lunches.

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4 Comments leave one →
  1. January 24, 2012 1:29 pm

    We use a similar recipe in our house, but we couldn’t believe how easy it is to make fried rice at home. We use a large skillet because we don’t own a wok. We cheat on the veggie chopping by using frozen mixed veggies and frozen peas. Rather than cooking the eggs first, though, we cook them last. So about 2 minutes after you add the cold cooked rice to the skillet but before the soy sauce, we make a well in the center of the rice and pour the beaten eggs into it. As the edges of the egg begins to cook, we stir it into the fried rice just a little at a time until it’s completely incorporated into the mix. Then add in the sauces. Although I can see how adding the egg on top would make a prettier presentation!

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