I am all about vegetables you guys! My day just doesn’t feel complete without a big bowl of greens, (same thing with running…I need my daily fix).
Whenever my husband and I have ordered Chinese food in the past, I was the one coveting the broccoli and egg bits in the fried rice. The following day I would be adding sautéed broccoli with the leftovers…I wanted more greens.
The other day I had left over rice and I thought to myself…why not fried rice? I had a bunch of vegetables left over as well and before long I made this!
My “veggified fried rice” is a perfect weeknight meal. It is easy to make, quick to prepare, and is loaded with vegetables that my boys devour!
The list of ingredients include these…
I don’t normally use frozen mixed veggies…but with winter approaching and fresh, seasonal produce becoming more scarce..I wanted to approach this recipe with the mindset that it can be made anytime of the year with the same results. I also bought the broccoli florets pre chopped, because here in ND you are lucky if you can find “fresh” broccoli who’s stalk isn’t rubber in texture.
I started off by cutting up my onion, garlic, and ginger and sautéing it in a wok over medium high heat with coconut oil…by the way this is how we buy coconut oil….we like our EVCO (extra virgin coconut oil)
Next I added the “green stuff” broccoli first, followed by snap peas, lastly the frozen medly.
It is critical to use left over fried rice. i don’t know why, it just always tastes and fries better after sitting a while. I have used quinoa in the past as well. I thought the quinoa turned out great, and I actually preferred the taste. In leu of rice having a bad rap lately with arsenic contamination…those leery of using rice could easily substitute quinoa instead.
Add the rice, or quinoa to your vegetable mixture; to that you’ll add a tablespoon more of coconut oil, tablespoon of brags liquid aminos, (or tamari), and a splash of hot sauce, (if you like the heat.) Hot sauce also adds a nice hint of vinegar/sweet that the dish needs.
In a separate pan, heat up more coconut oil and add 4 beaten eggs. Make sure that you incorporate plenty of air into your eggs, (and a splash of water…it creates steam and makes them extra fluffy). Scramble your eggs and add them to the wok after they’re cooked through.
I served my rice this time with chopped roasted/salted cashews on top and it added a salty crunch the dish needed. That’s it! super simple, loaded with greens, and another family hit.
On another note! fall is finally here! I got to wear my Hunter boots, which I love when the weather gets colder.
Do you have a favorite fall staple?
- onion chopped
- 4 cloves garlic, finely chopped
- 1 tbsp. fresh ginger, finely chopped
- package of pre-chopped broccoli florets
- package of snap peas or 8 oz. fresh snap peas
- 1 pkg. frozen vegetable medly, (preferably organic)
- 4 green onions, roughly chopped
- 4 eggs, scrambled
- 1 tbsp. Brags liquid amigos
- dash of hot sauce, (sriacha is best, but might be too hot for little ones)
- ~2 cups left over rice or quinoa
- coconut oil for frying
- salt & pepper to taste
- Heat coconut oil in wok on medium high
- Add onion, garlic, and ginger, (add salt to help sweat onion)
- Saute until onion starts to turn translucent
- Add broccoli florets, salt some more, saute for 2 minutes
- Add snap peas, saute until both broccoli and snap peas are el dente, (not raw, but not mush)
- In bowl crack eggs, add dash of water, s&p, and whisk until frothy/bubbly
- In separate fry pan, add coconut oil on medium heat and scramble eggs
- Add chopped green onion, 1 tbsp. coconut oil, 1 tbsp. brags liquid amigos, and hot sauce and stir until coconut oil is melted and evenly distributed
- Add scrambled eggs to wok
- Stir to combine
- Serve up and top off with roughly chopped, roasted/salted cashews
- can substitute quinoa for rice
- if sensitive to spice, omit hot sauce
- this is not the typical, salt-ladened take-out version...so add more aminos or tamari if needed