15 Minute Veggie Fried Rice Version 2

Servings: 4-6

Ingredients

3 tbsp extra-virgin olive oil

3 large carrots, small diced

3 cups sliced green cabbage

1 cup frozen peas, thawed

2 large eggs, beaten

2 cups cooked brown rice

1 tbsp. soy sauce

Garnish with thinly sliced green onions (optional)

Salt and pepper to taste

  1. Heat olive oil in a large skillet over medium heat. Add carrots and cook until slightly soft, about 3-4 minutes. Add the cabbage and cook for another 4-5 minutes, until all of the veggies are soft and cooked nearly all the way through. Add peas and cook for another minute.

  2. Reduce heat to medium low, and push all of the cooked vegetables to one side of the pan. Pour the beaten eggs into the cleared half of the pan. Let cook for 2-3 minutes until slightly set, then scramble the eggs and mix with the rest of the vegetables (add a little bit more oil if you’re not using a non-stick skillet).

  3. Add rice, soy sauce, and salt and pepper to taste. Mix well and let the rice cook until slightly crispy and all of the ingredients are cooked all the way through. Garnish with green onion.

Tips

  • It’s easiest to use day-old rice. Dry rice get’s nice and crispy, and creates the perfect texture for fried rice. Cook it up the night before, and stash it in the fridge until you’re ready to make this recipe.

  • You can add or subtract whatever veggies you want! You can add broccoli, shredded carrot, spinach, etc. This recipe can easily be adapted to whatever veggies sound good to you.

Ben Mastracco