Very Veggie Fried Rice

Welcome to another Park family favorite dinner.  We love this veggie fried rice.  My kids can eat this by the bowls and it makes me so happy knowing all the veggies they've just consumed.  I love all the colors and it really is so easy to prepare and make.  It might just take a little bit of time dicing everything up but besides that it's a snap.  It's a great recipe if you need to use up some leftover rice.  Or the next time you're making rice - make a few extra cups and bam - even better and easier.

Very Veggie Fried Rice

Yield: 6 servings

Ingredients

3-4 cups cooked rice, white or brown

2 tablespoons canola oil

1 cup carrots, diced small

1 medium onion, chopped

4 cloves garlic, minced

1 teaspoon ground ginger

1 1/2 cups broccoli florets, diced small

3/4 cup red bell pepper, diced small

4 eggs

3/4 cup frozen peas, thawed

3/4 cup frozen corn, thawed

4 tablespoons soy sauce, more or less to taste

1 tablespoon sesame oil

Heat oil in a large skillet over medium-high heat.  Add carrots, onions, garlic and ginger and sauté 3 minutes.  Reduce heat to medium and add broccoli and bell pepper and sauté until veggies are soft, about 3 minutes.  Move veggies over to one side of the pan, crack eggs into opposite side (add a little more oil if needed before adding eggs) and scramble and cook through.  Stir cooked rice, peas, corn, soy sauce and sesame oil and cook and toss until all has warmed through.  Serve warm.

Note: It seems to work out best if you make the rice enough in advance that it has time to chill before you add it to this recipe.  However, I have made this recipe many a times not having leftover rice on hand or forgetting to make my rice earlier in the day or even the day before and it still turns out great every time.  You may just want to let it stir fry a little longer at the end to make sure all the moisture has been absorbed.  

Recipe Source: adapted slightly from cookingclassy.com