Veggie Fried Rice

Erin Alderson

Do you ever have those days when you just shouldn’t be around people?  Like every little thing rubs you the wrong way and you get an overwhelming urge to just smack someone?

I’m having one of those days.  For the most part I am Ms. Peppy and always have a smile on my face but today, today is just not a good day.

On days like this, I turn to comfort foods to try and cheer me up.  Usually a big pot of macaroni and cheese or a hearty bowl of creamy soup.  However, I’ve recently been craving “Chinese.”  (I know that what I eat does not constitute real Chinese food but it’s still good.)

So, when I found a recipe for veggie fried rice, I knew I had to make it.  A giant bowl of rice and veggies with a little hot sauce on-top sounded delicious (I know, I know, since when does brown rice and veggies constitute comfort but for me it does!)

This dish is simple, delicious, and can even be made from left over rice from the night before (which makes it even faster!)

Veggie Fried Rice

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Preparation 60 mins 2017-10-18T01:00:00+00:00 Cook Time 15 mins 2017-10-18T00:15:00+00:00 Serves 2     adjust servings

Ingredients

  • 1 cup Brown rice
  • 1/2 small onion
  • 1/2 green pepper
  • 1/4 cup carrots
  • 1/2 cup broccoli
  • 1 cup cabbage
  • 1/2 tablespoon rice wine vinegar
  • 1/2 tablespoon soy sauce
  • 1 teaspoon garlic powder
  • 2 teaspoons sesame oil

Instructions

  1. Prepare the rice according to the package or through a rice cooker. Set aside.
  2. Dice all veggies to about a 1/4" each. Heat sesame oil over medium heat and add in onions, carrots, and green pepper- let cook for 2-3 minutes. Add in broccoli and cabbage, continuing to cook until broccoli is tender. Stir in soy sauce, vinegar, and garlic powder- cook for one more minutes.
  3. Finally, add rice and stir occasionally for 3-4 minutes to "fry' the rice. Taste and add salt, pepper, or more soy sauce if needed.

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*Adapted from the Cooking Photographer

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