Extra Vegetable

Fried Rice

​This recipe comes together quickly. Before you get started, make sure that all of your ingredients are prepped and within an arm’s reach from the stove. Also have an empty bowl nearby for holding the cooked eggs and veggies. 


Vegetable oil
4 - 6  eggs, whisked together
1/2 small white onion, finely chopped 
2 medium carrots, finely chopped 

1 head broccoli

1/3 head red cabbage


green onions

¼ teaspoon salt, more to taste
1 tablespoon grated or finely minced fresh ginger
2 large cloves garlic, pressed or minced
Pinch of red pepper flakes

2 cups cooked brown rice


soy sauce
1 teaspoon toasted sesame oil



1. Cook the rice

2. Warm a large cast iron or stainless steel skillet over medium-high heat until a few drops of water evaporate within a couple of seconds.  Immediately add 1 ½ teaspoons of oil and swirl the pan to coat the bottom. Add the scrambled eggs (plus salt & pepper) and swirl the pan so they cover the bottom.

3. Cook the eggs until they are just lightly set, stirring along the way to break up the eggs. Transfer the eggs to a bowl and wipe out the pan with a heat-proof spatula.

4. Return the pan to heat and add 1 tablespoon of oil. Add the onion and carrots and cook, stirring often, until the onions are translucent and the carrots are tender, about 3 to 5 minutes.

5. Add the remaining veggies and salt. Continue cooking, stirring occasionally, until the veggies are cooked through and turning golden, about 3 to 5 more minutes.  Transfer veggies to side bowl.

6.  Return the pan to heat and the remaining 1 tablespoon oil. Add the ginger, garlic and red pepper flakes, and cook until fragrant while stirring constantly, about 30 seconds. Add the rice and mix it all together. Cook, stirring occasionally, until the rice is hot and starting to turn golden on the edges, about 3 to 5 minutes.

7. Add the spinach and green onions, and stir to combine. Add the cooked veggies and eggs and stir to combine. Remove the pan from the heat and stir in the soy sauce and sesame oil. 

8. Divide into bowls and serve immediately. 


Original recipe link