I’m calling this one Vegetable NOT Fried Rice because it’s like fried rice but not (in case that wasn’t obvious). I love fried rice but it is usually so insanely oily and I’m just not a fan of that heavy “fry oil” flavor that can sometimes overshadow the dish. So, I reduced the oil to just a couple of tablespoons, kept all the delicious tender-crisp vegetables, and the simple soy-garlic-ginger-sesame flavor that makes fried rice so nommy. This Vegetable NOT fried rice is a fast and easy dinner that you can customize to accommodate whatever you might have in your fridge.
Other add-ins that might be fun: mushrooms, bamboo shoots, snow peas, spinach, broccoli, bean sprouts, or other color bell peppers.
Oh, also, this is infinitely easier with a non-stick skillet or wok. I’m a trooper though, and used my stainless steel skillet. If the rice and eggs do start to stick a bit, letting the dish sit for a couple of minutes with the heat turned off will sort of steam and loosen the stuck bits off of the bottom of the skillet.
Post updated 3-25-17
Vegetable NOT Fried Rice
Vegetable NOT Fried Rice
Vegetable NOT Fried Rice is a fast, easy, and lighter alternative to take out. Makes a great lunch or base to build on for dinner.
- 2 cloves garlic $0.16
- 1 Tbsp fresh grated ginger $0.12
- 1 large carrot $0.12
- 1 green bell pepper $0.98
- 1 cup frozen peas $0.46
- 4 green onions $0.43
- 2 Tbsp cooking oil $0.08
- 2 large eggs $0.54
- 3 cups cooked and cooled rice* $0.56
- 3 Tbsp soy sauce $0.28
- 1/2 Tbsp toasted sesame oil $0.16
- Prepare the vegetables before you begin to cook. Mince the garlic and either mince or grate the ginger. Peel and dice the carrot. Thinly slice the green bell pepper, and slice the green onions.
- Heat a large skillet or wok over medium heat. Add 1 Tbsp of the cooking oil and swirl to coat the surface. Add the ginger and garlic to the skillet and briefly sauté for about one minute or just until they become fragrant. Add the diced carrot and the white ends of the sliced green onion (save the tender green ends for adding after cooking). Sauté for about two minutes more.
- Add the frozen peas and sliced green bell pepper. Continue to sauté for 2-3 minutes, or just until the green bell peppers begin to soften. Add the rice and sauté for 2-3 minutes more, or just until the rice is heated through.
- Crack the eggs into a bowl and briefly whisk. Push the contents of the skillet off to the sides, exposing the skillet in the center. Add one additional tablespoon of cooking oil to the skillet in the center, then pour in the whisked eggs. Cook the eggs for 1-2 minutes, gently scrambling, until they are mostly cooked through, then stir to mix them into the other ingredients in the skillet.
- Drizzle the soy sauce and toasted sesame oil over the skillet and stir to combine. At this point everything should be heated through and coated in sauce. Serve immediately with fresh green onion sprinkled over top.
*Day old rice works best for this recipe as the chilled grains are more firm and less likely to get mushy when stirred together with the other ingredients.
Step By Step Photos
Prep the vegetables before you begin cooking because once you start, it will go fast! Mince two cloves of garlic (I peeled mine and left them whole because I’ll be using my garlic press instead of mincing by hand). Mince or grate about 1 Tbsp fresh ginger. Peel and dice one large carrot. Thinly slice one green bell pepper and slice four green onions. Measure out one cup of frozen peas.
Heat a large skillet or wok over medium flame. Add 1 Tbsp cooking oil and swirl to coat the skillet. Add the ginger and garlic and sauté for about one minute, or just until they become fragrant (my skillet was a skosh too hot and it browned my garlic. Oops)
Next add the diced carrots and the thicker white ends of the green onion. Sauté for 2-3 minutes more.
Finally, add the frozen peas and sliced bell peppers. Sauté for just a couple minutes more or just until the bell peppers barely begin to soften. Do not over cook them here.
Add three cups cooked and chilled rice. Stir and cook until the rice is heated through.
Crack two large eggs into a bowl and briefly whisk. Push the contents of the skillet out to the sides, leaving a bare well in the center. Add one more Tablespoon of oil to the well, then pour in the eggs and scramble them until they are mostly cooked. Once they are about 3/4 solid, stir them into the rest of the skillet.
Finally, pour 3 Tbsp soy sauce and 1/2 Tbsp toasted sesame oil over the skillet. Stir everything to combine.
Top with the sliced green ends of the green onions and you’re done!
It’s Vegetable NOT fried rice. ;)
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