Run Nelly Run

Run Nelly Run

Running through life as self-proclaimed house wife, mother, homeschooler, and wanna-be chef

Veggified Fried Rice

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!


lots of greens = happy belly

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…


not pictured, but included are rice and snap peas

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)


we buy it through Azure Standard and save a lot of money that way



garlic, ginger, onion sautéing in the wok

Next I added the “green stuff” broccoli first, followed by snap peas, lastly the frozen medly.


broccoli joining the party



snap peas next


medly last…I don’t normally use corn in my stir fry, but they had a sale on organic medly mix and it had corn…so tonight we had corn in our fried rice

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.



sauté with “sauce” for a couple of minutes until coconut oil is melted and evenly dispersed

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.


make sure you really beat your eggs! it will result in fluffier scrambled eggs



I used 4 eggs, but you could always add more or less depending on your preference.

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.


I started out with the chop sticks, but let’s face it, eating rice with them is tough

On another note! fall is finally here! I got to wear my Hunter boots, which I love when the weather gets colder.  


My favorite boots!

Do you have a favorite fall staple?

Veggified Fried Rice
Serves 4
quick, easy, and heathy take on a classic takeout favorite
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Prep Time
10 min
Cook Time
20 min
Prep Time
10 min
Cook Time
20 min
  1. onion chopped
  2. 4 cloves garlic, finely chopped
  3. 1 tbsp. fresh ginger, finely chopped
  4. package of pre-chopped broccoli florets
  5. package of snap peas or 8 oz. fresh snap peas
  6. 1 pkg. frozen vegetable medly, (preferably organic)
  7. 4 green onions, roughly chopped
  8. 4 eggs, scrambled
  9. 1 tbsp. Brags liquid amigos
  10. dash of hot sauce, (sriacha is best, but might be too hot for little ones)
  11. ~2 cups left over rice or quinoa
  12. coconut oil for frying
  13. salt & pepper to taste
  1. Heat coconut oil in wok on medium high
  2. Add onion, garlic, and ginger, (add salt to help sweat onion)
  3. Saute until onion starts to turn translucent
  4. Add broccoli florets, salt some more, saute for 2 minutes
  5. Add snap peas, saute until both broccoli and snap peas are el dente, (not raw, but not mush)
  6. In bowl crack eggs, add dash of water, s&p, and whisk until frothy/bubbly
  7. In separate fry pan, add coconut oil on medium heat and scramble eggs
  8. 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
  9. Add scrambled eggs to wok
  10. Stir to combine
  11. Serve up and top off with roughly chopped, roasted/salted cashews
  1. can substitute quinoa for rice
  2. if sensitive to spice, omit hot sauce
  3. this is not the typical, salt-ladened take-out add more aminos or tamari if needed
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