I always say my favorite part about cooking is knowing exactly what’s going into each dish I make. I was craving vegetable fried rice and instead of ordering the take-out version from my local Chinese food restaurant I decided to make my own. I think my homemade version is probably less expensive, too. And, of course, more healthy.
I quickly made this and tossed ingredients in as I went along, so this isn’t your typical We are not Martha recipe post with an ingredient lineup… I’m sure you understand!
I’ve been loving the brown rice medley from Trader Joe’s lately so it’s the only rice I’ve been using. It’s a blend of long grain brown rice, black barley, daikon radish seeds, it’s under $2, and completely delish. The little crunch the radish seeds provide is my favorite!
Quick Vegetable Fried Brown Rice (serves about 4)
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• 2 cloves of garlic, minced
• about 2 handfuls of shredded carrots
• 1/4 cup thinly sliced scallions
• 1/2 cup onions, chopped
• 1/2 cup red peppers
• 1/2 cup frozen peas
• 3 cups of cooked and cooled brown rice
• 2 eggs, lightly scrambled
• red pepper flakes, as you’d like
• 3 teaspoons light soy sauce
In a nonstick skillet add garlic and let lightly brown. Mix in all of your vegetables. I also drizzled in a little olive oil. Had I been able to find my peanut oil I would have used that instead! Stir frequently allowing scallions to wilt a bit, about 4-5 minutes.
Add lightly scrambled eggs, red pepper flakes and soy sauce, allowing all flavors to mix and mingle for a few minutes.
Now enjoy a hot bowl overflowing with veggie-filled rice for dinner, which is exactly what I did this evening. The summer nights are starting to cool down here in Boston and they’re starting to feel like back-to-school time! It’s also getting dark out kind of early again which is why my photos look the way they do. So long to the days where I had the whole afternoon and evening to take food photos using natural light. This makes me SAD. And MAD. Argh. But such is life, I suppose! I guess the cooler weather approaching means it’s almost time for lots of comfort food and chunky sweater wearing. And I’m completely okay with that.