Need a craveable recipe that you can make with whatever you have on hand? Gotta try this Veggie Loaded Fried Rice recipe… it’s better than Chinese takeout!
I fancy myself a fan of most ethnic cuisines, but my favorite? The one cuisine that I’d want if I was stranded on a deserted island? Chinese. Hands down. Oh, and if I could take three things to my island? A pillow, the Internet and Chinese food. Can I go now please?
Hah. Didn’t think so. In the meantime, I’ll sleep in my bed with my dozen pillows, work on my computer in the office, and make my own version of fried rice when I get the hankering for take out. But just let me know when that flight to my deserted island becomes available, ’cause this lady could use some down time.
OK, now in all seriousness, I do really love this recipe. I love that you can use whatever ingredients you have and it turns out perfectly every time. In general, the base of my Veggie Loaded Fried Rice dish is actually rice, but you can sub any grain you like. Even better? You get to use up leftover ricce!
This recipe works with any type of veggie: leftover, fresh or frozen. And, toss in any type of protein, if you even want protein.
This dish is what you want it to be. Try it my way or not, but I’d bookmark this recipe. It’s a great one to have in your repertoire… unless you’re stranded on an deserted island (lucky you!!!). In which case, I’d recommend coconuts and tuna.
Recipe: Veggie Loaded Fried Rice
Ingredients (Use this as a template, not the word of God… or Katie)
3 cups leftover rice)
4 eggs (or so)
1 tsp. curry powder
Salt to taste
5-8 cups of vegetables (frozen, fresh and/or leftover)
2 tablespoons vegetable oil
1/3 cup hoisin sauce
3 tablespoons soy sauce
1-2 tablespoons of sesame oil
12 oz. (give or take) protein – shrimp, chicken, pork, steak, tofu, beans, or none at all
Optional Toppings: Sliced scallions, Sriracha Sauce
Heat wok over medium high heat. Whisk eggs with curry powder and season with salt. Coat wok with cooking spray and pour in eggs.
Once set on the bottom, scramble the eggs and empty into a large bowl.
Return wok to heat and spritz with cooking spray. Add protein that you need to cook, and cook over high heat until cooked through. Empty protein (in our case shrimp) into bowl with eggs.
Return wok to heat and spritz with cooking spray. Add any raw veggies that you’d like to stir fry. For this recipe, I generally choose to stir fry mushrooms and onions, steam fresh broccoli in the microwave, and microwave frozen veggies. Once your veggies are cooked, add them to the bowl with shrimp and eggs. If you have pre-cooked leftover veggies, you don’t need to do anything to them, just add them to the bowl.
Return the wok to heat and add vegetable oil. Over high heat add leftover rice, hoisin sauce, sesame oil and soy sauce. The measurements for these wet ingredients are really up to you. I prefer a fairly dry fried rice, but add more sauce to it, if you like!
Once the rice is cooked, add in the reserved vegetables, egg and protein. Stir fry over high heat until everything is warmed through.
Serve with scallions and sriracha (if you like it hot!) Enjoy!