Vegetable Fried Rice
A forever favorite in this household—Vegetable Fried Rice!u003cbru003eThis flavorful dish comes together so easily, and with flavor bombs like fresh garlic, ginger, onion, sesame oil and soy sauce or ponzu sauce, this dish easily shines as a main course!
Servings: 4 servings
Ingredients
- 2 tbsp coconut oil (or other neutral cooking oil)
- 1 tbsp freshly minced ginger
- 1 tbsp freshly minced shallot or onion
- 1 tbsp garlic
- 3 c day old rice
- 1 c frozen vegetable mix
- 1 tsp sesame oil
- 1 tbsp ponzu sauce or soy sauce or coconut aminos
- 2 tsp chili sauce (optional)
- 4 eggs
- Salt
- Pepper
For serving:
- Freshly chopped scallions
- Freshly chopped cilantro
- Crushed peanuts
- Drizzle of chili oil
- Extra drizzle of sesame oil
Instructions
- Heat a medium-sized saucepan over medium-high heat and add the coconut oil, along with the minced ginger, garlic and scallion (or onion). Sauté for about 30-40 seconds while constantly stirring.
- Next add the rice and allow this to fry for about 3-4 minutes before adding the frozen veggies.
- Stir to ensure the frozen veggies and rice are fully incorporated, then add the sesame oil, ponzu sauce (or soy sauce) and chili sauce.
- Stir and fry the rice for about 3-4 more minutes, or until the frozen veggies are fully thawed, then scoot the rice to the outer edges of the pan (creating a well of sorts) and carefully crack each egg into the middle of the pan.
- Gently scramble the eggs in the middle of the pan until fully cooked through and add salt and pepper to taste.
- Fully incorporate the scrambled eggs with the fried rice and check for seasoning.
- Remove the pan from the heat, plate and enjoy!
Nutrition
Calories: 338kcal