Vegetable Fried Rice is simply awesome. It’s the perfect way to enjoy Fried Rice with incredible flavor and lots of crunchy texture. This lovely recipe includes broccoli, carrots, bell peppers, carrots, mushrooms, corn, peas, leeks, onion and eggs. It’s seasoned with soy, hoisin and oyster sauces to really bring out spectacular Asian flavor. This is one of those throw-in-everything-but-the-kitchen-sink veggie recipes. And believe, you, me, it really works.
I made three different kinds of Fried Rice freezer meals back in early January. Sriracha Chicken Fried Rice, Beef Fried Rice and this wholesome recipe. They all turned out fantastic, but I have to admit this one was my favorite. It’s not gluten free if you use the Hoisin and oyster sauces (or if your soy sauce isn’t gluten free). But it is a whole lot healthier and so totally satisfying as a main dish or to take for lunches. I would put about 2-3 cups of the rice in containers and reheat in the microwave on high about 5 minutes and that was just right.
I have to admit my husband got me hooked on these meals. He enjoys those Tai-Pei frozen chicken dinners. However, I wanted the taste without any preservatives, sodium or high calories so I decided to make up my own freezer meals. While I ended up using about 8 cups of cold, cooked rice in the recipe, you can easily use more if you like that consistency better. Plus, this is a fantastic 30-minute recipe! Yes, that’s right–a 30 minute dinner. 🙂
I recommend making up the rice the day before so it’s well-chilled before using in the recipe. If there are other veggies you like, such as cauliflower, you can certainly add those. I really don’t recommend tomatoes, yellow squash or zucchini because they become too soupy when they cook down and don’t hold their shape. But this is certainly one of those recipes where you can be adventurous and tailor it to fit your family’s desires.
If you’re looking for a fantastic Meatless Mondays dish, I highly recommend Vegetable Fried Rice. It’s hearty, filling and amazing comfort food. It’s certainly a healthier option than take-out or freezer meals from your grocery store. This can be easily refrigerated for a week and used as leftovers for lunch or dinner. I couldn’t get enough of this amazing entree. I was sad when I pulled the last one out of my freezer. I guess it’s time to make another batch. 🙂
Vegetable Fried Rice is one of my favorite Meatless Monday meals.
I found every bite of this entree delightful.
Vegetable Fried Rice is terrific reheated for lunches throughout the week.
Here’s what I did.
I used these ingredients. I made up the rice the day beforehand and refrigerated it so it would be ready for this recipe.
Squirt sesame oil into a large skillet over medium heat. Add carrots, bell peppers, onions, leeks, mushrooms, garlic, corn, beans and broccoli.
Stir fry veggies about 5-10 minutes until tender.
Scoot veggies to one side of the skillet. Add beaten eggs. Cook and scramble the eggs until completely cooked through. Break up into small pieces.
Stir the scrambled egg pieces into the veggie mixture.
Add cold, pre-cooked rice. I used about 8 cups, but you can use up to 10 cups of pre-cooked rice, if preferred and to stretch the dish.
Add soy sauce. I used gluten free low sodium Tamari soy sauce. Because the sodium is so much lower than regular soy sauce, you will probably need to add additional salt and pepper when flavoring the dish.
Add hoisin sauce.
Add oyster sauce. The three sauces add incredibly rich flavor to the rice. Season to taste with salt and pepper.
Stir ingredients to combine and heat through. Remove from burner and garnish with sliced green onions before serving.
Serve garnished with green onions and chop sticks if you prefer!
This delicious meal can be used as a side dish for your favorite Asian meal or as an entree all by itself.
If you enjoy fried rice dishes, you’ll love this Vegetable Fried Rice version. It’s absolutely mouthwatering.
Here’s the recipe.
VEGETABLE FRIED RICE
(My own concoction)
Vegetable Fried Rice is such a delicious concoction of rice and veggies.
The crunchy texture plus the delicious flavor from the soy, oyster and hoisin sauces are a win-win for this divine recipe!
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