This fried rice recipe is packed full of veggies and flavor without having to open a greasy Chinese take-out carton! And the best part...you can make this meal in thirty minutes.
It's the time of year where my garden is overflowing with ripe veggies and the chickens are laying more eggs than I know what to do with. So I needed a dish to utilize as much of this produce as I could. Fried rice was the perfect choice. Healthy, filling, and delicious! What's not to love?
To start, pull out all the veggies you want to add to the mix and dice them up. I personally like to use fresh zucchini, broccoli, shallot, carrots, and a red or orange pepper. I also throw in frozen peas and corn.
I told you...this dish is PACKED with veggies. But the beauty is you can add whatever you have on hand or what you like the best.
Next, cook rice according to packaging instructions by boiling on the stove or use a rice cooker.
While the rice is cooking, heat vegetable oil in large soup pot or wok. Add garlic and saute until fragrant. Add all the produce except the peas and corn and saute until the veggies are tender and colorful.
Push the veggies to one side of the pot/wok and add in the eggs and scramble.
Once the eggs are cooked through, stir in the rice, peas, and corn. Stir fry until the frozen peas and corn are soft.
In a small bowl, combine ground ginger, soy sauce, sesame oil, and Worcestershire sauce.
Pour mixture over the rice stir fry and mix to combine. And as simple as that, your meal is ready to serve!
Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes
Most of the time, I follow someone else's recipe when I cook. But sometimes I like to experiment with a recipe I create. When I do, I make sure to share my creations with you.