Veggie Fried Rice

Veggie fried rice is a tasty and versatile dish that turns simple ingredients into a satisfying meal. Made with day-old brown rice, colourful vegetables, scrambled eggs, and a savoury soy based sauce, it's packed with flavour and texture.

This version is loaded with nutrients and can be customized with extra veggies or proteins like tofu or edamame. It’s a great way to reduce food waste by using leftovers while creating a balanced, one-pan meal.

Recipe

This recipe will make 6 servings

Ingredients:

  • 3 tbsp

  • 1 ½ cups brown rice, day old preferred

  • 2 cups frozen cauliflower rice

  • 1 bell pepper, diced

  • 1 cup frozen peas and carrots mix

  • 6 eggs

  • 2 stalk of green onion, chopped

  • 1/4 cup soy sauce

  • 1 tsp minced garlic

  • 1 tsp minced ginger

  • 2 tsp honey or sugar

  • 2 tsp of sesame oil (optional)

Equipment:

  • Measuring cups/spoons

  • Cutting board and Knife

  • Wooden spoon/spatula

  • Large frying pan

  • Large bowl

  • Small bowl

Directions:

  1. If you did not prepare the rice beforehand, please begin cooking it now.

  2. Dice the pepper and green onion. Measure out the frozen vegetable mix.

  3. Place a large pan over medium-high heat and add 1 tablespoon of oil.

  4. Add the diced pepper and frozen vegetable mix. Cook for 2–4 minutes, until the vegetables are cooked through.

  5. Remove the vegetables from the pan and place them in a large bowl. Set aside.

  6. Add 1 teaspoon of oil to the pan. Crack 6 eggs into the hot pan and scramble them quickly.

  7. Once just cooked, remove them from the pan and add them to the bowl with the vegetables.

  8. Add the remaining 1 tablespoon of oil to the pan. Add 1½ cups of frozen cauliflower rice and 1½ cups of chilled, cooked rice. Stir and cook until the rice is lightly browned and toasted.

  9. While the rice is cooking, make the sauce. In a small bowl, mix the soy sauce, ginger-garlic, honey, and sesame oil.

  10. Once the rice is done, add the vegetables and eggs back into the pan. Mix until combined.

  11. Drizzle the sauce over the fried rice and stir until everything is evenly coated.

  12. Serve in a bowl on its own or as a side dish.

  13. Garnish with green onions.

Rice Prep:

  • In a small pot place 1/2 cup of rinsed, brown rice with 1 1/2 cups of water. Cover with lid and bring to a boil. Once bubbling reduce to simmer and cook for 20-25 minutes. Turn off heat and let sit for 5 mins covered. (If possible prep the day before the cooking class)