The Ultimate Veggie Fried Rice

Check out my Ultimate Veggie Fried Rice guys!  This weeknight recipe is a quick and healthy version of the Classic Chinese take-out.  My version is loaded with a powerhouse of vegetables such as boy choy, red cabbage, carrots, shitake mushrooms and asparagus.  This is my go-to weeknight recipe for the fam.  There are never left-overs and I find myself throwing this into the dinner rotation at least every other week, varying the vegetables. 

Also, with the summer heat, do I really want to turn on the oven?  I think not! So, stove top cooking is the way to go.  This recipe comes together in under 30 minutes.  All you need to do is prep your veggies in advance and let the countdown begin.

This is the veggie version of fried rice, but feel free to add your favorite protein such as shrimp, chicken and tofu.  This recipe is so customizable it screams do what you want with me.  Yes, I said that! The meal is bright and colorful, so you’re totally eating the rainbow.  It’s nutritious and will instantly become a part of your weeknight rotation.

Isn’t that what a weeknight dinner is supposed to be?

The Ultimate Veggie Fried Rice//serves 4

3 tablespoons plus ½ teaspoon oil (sesame, coconut oil, etc).
2 eggs, beaten
2 garlic cloves, minced
1 tablespoon grated fresh ginger
1 medium sized onion, diced
3-4 carrots, sliced into rounds
1 small head cabbage, shredded
½ lb fresh shitake mushrooms, stems discarded and caps thinly sliced
4-5 boy choy, stems and leaves thinly sliced
¼ teaspoon salt
3 cups cooked brown rice
2 tablespoons tamari
2 tablespoons rice wine vinegar
1 tablespoon mirin

Heat a wok or frying pan to medium high heat until hot.  Add ½ teaspoon oil and swirl around wok.  Add beaten eggs and swirl around to coat bottom with a thin layer.  When the egg is set, with a rubber spatula, roll the egg into an omelet and transfer to a plate to cool.  Wipe out the wok and return to the heat.  Add 2 tablespoons of oil and add minced garlic, grated ginger and diced onion.  Cook stirring often, until onions are translucent and garlic and ginger are fragrant.  Add your vegetables and salt and cook, stirring often until vegetables are cooked through, about 3-5 minutes.  Transfer vegetables to a bowl.  Set aside.

Add 1 tablespoon oil to work, and place 3 cups of the rice into the work.  Spread the rice out evenly and allow rice to sit for about 5 minutes.  This will help brown the rice on the bottom.  Add the vegetables to the brown rice along with the tamari, rice wine vinegar and mirin.  Stir all together until well incorporated.  Add more tamari to taste if you’d like. 

For the egg omelet, slice and place atop of veggie fried rice.  Transfer to bowls and serve immediately.  Garnish with cilantro, Thai chili peppers or Sriracha.