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Loaded Vegetable Fried Rice

Loaded Vegetable Fried Rice | Fried Rice Recipe | Chinese Food Recipe | ateaspoonofhappiness.com

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.

Loaded Vegetable Fried Rice | Fried Rice Recipe | Chinese Food Recipe | ateaspoonofhappiness.com

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.

Loaded Vegetable Fried Rice | Fried Rice Recipe | Chinese Food Recipe | ateaspoonofhappiness.com

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.

Loaded Vegetable Fried Rice | Fried Rice Recipe | Chinese Food Recipe | ateaspoonofhappiness.com

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Loaded Vegetable Fried Rice


  • Author: Melissa Belanger
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 8 1x
Scale

Ingredients

  • 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)

Instructions

  1. In a large skillet or frying pan, heat oils to medium high. Add ginger and garlic, and saute until fragrant – about 30 seconds.
  2. Add zucchini, broccoli and cabbage. Sauté, stirring frequently, for 5 minutes. Add rice. Continue cooking until rice is heated, about 5 minutes.
  3. Stir in peas and carrots, green onions, soy sauce and Sriracha. Cook for about 5 more minutes, or until vegetables are tender.

Nutrition

  • 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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  • Reply
    Patricia
    June 9, 2015 at 2:04 pm

    This looks delicious and I look forward to trying it. I use to have the same problem(s) cooking rice. A friend gave me a rice steamer and it comes out perfect every time. Veggies can also be steamed with it.
    Sorry for not rating it, but I haven’t made it……yet! I’ll be back to rate it soon.
    Thanks for sharing this recipe.

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