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Robin Ward

Vegetable-Loaded Fried Rice

Transform leftover rice into a vibrant skillet dish packed with colorful veggies and protein-rich frozen edamame. Quick, easy, and beloved by kids and adults alike, this versatile fried rice is perfect on its own or as a hearty side. Customize with your favorite hot sauces and proteins for an extra flavor kick!
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Prep Time 20 minutes
Cook Time 15 minutes
Servings: 4
Course: #maincourse, #sidedish
Cuisine: Asian, Chinese
Ingredients Equipment Method

Ingredients
  

For the stir-fry sauce
  • 1 Tbsp minced ginger
  • 3 garlic cloves, minced
  • 2 Tbsp soy sauce
  • 2 Tbsp ketchup
  • 2 tsp rice vinegar
For the rice
  • 4 Tbsp avocado oil (or other neutral oil such as vegetable), divided
  • 1 small white or yellow onion, finely chopped
  • 2 large carrots, peeled and finely diced
  • 1 bell pepper (any color you like), stemmed, seeded, and finely diced
  • kosher salt
  • 3 (240g) cups finely shredded green cabbage (about ¼ small cabbage)
  • 2 (280g) cups cooked white or brown rice
  • 1 (135g) cup frozen peas, defrosted
  • 1 (135g) cup frozen corn kernels, defrosted
  • 1 (135g) cup frozen shelled edamame, defrosted
  • ½ (70g) cup roasted, salted peanuts (or almonds), roughly chopped

Equipment

  • 12-inch skillet

Method
 

First, make your stir-fry sauce
  1. Place the ginger, garlic so sauce, ketchup, and vinegar in a small bowl. Stir together and reserve.
Next, make the rice
  1. Place 1 tablespoon of avocado oil in a large nonstick skillet over high heat with the onion, carrots, and bell pepper. Season the vegetables with a big pinch of salt and cook, stirring now and then, until beginning to soften and brown in spots, about 5 minutes. Transfer the vegetables to a bowl and reserve them.
  2. Place the skillet back over high heat, add 1 more tablespoon of oil to the pan, and then add the cabbage. Season with a big pinch of salt and cook, stirring now and then, until beginning to soften and brown in spots, about 5 minutes. Transfer the cabbage to the bowl with the onion mixture.
  3. Place the skillet back over high heat and add the final 2 tablespoons of oil to it. Sprinkle the rice in the pan in an even layer. Let the rice cook, without stirring it, until it smells wonderfully nutty and is slightly crisp on the bottom, about 2 minutes. Add the reserved sauteed vegetables back to the pan along with the peas, corn, and edamame and stir everything well to combine. Pour over the stir-fry sauce and continue to cook, stirring, until everything is hot and a little bit crisp and ready to go, about 1 minute. Season to taste with more salt and/or soy sauce as needed. Sprinkle with the chopped peanuts or almonds and serve immediately.