I set out to create a more interesting take on greasy take-out vegetable fried rice. Here it is in full glory, and it’s as flavorful as it is colorful. I used brown rice, naturally, and even threw in a handful of greens, which offer even more health bonus points. (The greens are optional.)
I also played around with a variety of vegetables, and all of them work well as long as they were cut into very small pieces. This is exactly what you should make when you have leftover rice and some random raw vegetables languishing in your refrigerator.
I designed this recipe to work well in a regular skillet (preferably cast iron), since most of us don’t have woks at home. The only tricky part, which really isn’t so difficult, is to cook the eggs, vegetables and rice separately, and combine them all at the end. That way, each component will be cooked just right, and the vegetables and rice will get a chance to develop those delicious golden edges. As always, please let me know how you like it!
Continue to the recipe…
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