I have to admit something. I have a really hard time cooking rice. I just can’t get it down. For the longest time, I made boil-in-a-bag rice – because I couldn’t read the directions on the packages in France, and then in just became habit. But, recently I decided to make the switch to big girl rice.
Well, let me tell you. It never turns out. I either make too much, or not enough, or I forget to set a timer and burn it. It’s pathetic. You would think as a food blogger, I would have already mastered the art of making rice, but I haven’t. Last time, I had an entire quart of rice leftover.
Obviously, I decided to make vegetable fried rice, and I wanted to load it up with vegetables – as many vegetables as I could possibly find in the fridge. That way, I could eat a big, heaping bowl of it without feeling guilty about all those carbs.
- 1 teaspoon sesame oil
- 2 teaspoon canola oil
- 1 tablespoon minced ginger
- 2 garlic cloves, minced
- 1 medium zucchini, chopped
- 2 cups finely chopped broccoli florets
- 1 1/2 cups shredded red cabbage
- 4 cups cooked brown rice
- 2 cups frozen peas and carrots blend, thawed
- 4 green onions
- 1/4 cup reduced sodium soy sauce (plus more to taste)
- 1/2 tablespoon Sriracha sauce (optional)
- In a large skillet or frying pan, heat oils to medium high. Add ginger and garlic, and saute until fragrant – about 30 seconds.
- Add zucchini, broccoli and cabbage. Sauté, stirring frequently, for 5 minutes. Add rice. Continue cooking until rice is heated, about 5 minutes.
- Stir in peas and carrots, green onions, soy sauce and Sriracha. Cook for about 5 more minutes, or until vegetables are tender.
- Calories: 0
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
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