Continuing the theme of healthy eating, I wanted to make something veggie filled and healthy for dinner tonight. Luckily, I had a whole bunch of ingredients in the fridge to put together this tasty vegetable fried rice.
The trick to restaurant style fried rice is to use cooked rice that is a day old. So you can make rice the day before or use any leftovers you may have. Since this isn’t always practical, I usually cook the rice first and let it cool while I stir fry the other ingredients. Any number of vegetables can be used. I can envision a version of this with broccoli and cauliflower. Snow peas, baby corn, bell peppers, and greens would all work as well.
I deliberately kept this recipe vegetarian but feel free to add the meat of your choice. I think shrimp would be a great compliment to the lightness of the dish. Either way, it is super fast and simple to prepare. The leftovers can easily last you another night of dinner.
VEGETABLE FRIED RICE
Ingredients
- 1 cup dry brown rice (or 2 cups cooked)
- 1 tbsp extra virgin olive oil
- 1 medium yellow onion, diced
- 2 large carrots, peeled and diced
- 2 heads baby bok choy, washed and chopped
- 1 cup of red cabbage, washed and shredded
- 1 cup of frozen peas
- ¼ cup raw cashews, chopped (or almonds)
- ¼ cup low sodium soy sauce
- 1 tbsp rice wine
- 1 tsp brown sugar
- 1 tsp chili sauce (double if you want some more spice)
Instructions
- If not using precooked rice, cook rice according to package directions. Set aside and allow to cool
- In a large wok or frying pan, heat olive oil on medium heat until lightly smoking
- Add onion and carrot, stir frying for 3-4 minutes, until onions are soft
- Add cabbage, peas and bok choy, continue to stir fry for 3-4 minutes until wilted
- In a small bowl, whisk together soy sauce, rice wine, sugar and chili sauce
- Add rice, sauce and cashews to the pan and stir fry everything together until the rice is hot, approximately 6-8 minutes
- Serve with chopped green onions
