Veggie Fried Rice

I love fried rice but when we are cooking some teriyaki pork chops on the grill….Mmm, I don’t want any meat in my fried rice. Agree?? Ok…glad we got that debate out of the way…haha! I found a recipe on Eating Well .com and I adjusted it…(of course).

Here are the changes that I made:

  1. 1/8 tsp chinese five spice
  2. 2 Tbsp soy sauce
  3. 1 Tbsp honey
  4. 1/3 cup frozen sweet peas
  5. 1 cup chicken broth (1 cup hot H2O, 1 chicken bouillon cube)
  6. 2 cloves garlic
  7. omitted sesame oil

Makes: 4 cups

Here’s what you’ll need:

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1 cup instant whole grain brown rice

1 cup hot water + 1 chicken bouillon cube

2 eggs, lightly beaten

1 Tbsp canola oil

1/3 cup frozen peas

1/4 – 1/2 bell pepper, chopped

2 slices red onion, chopped

2 cloves garlic, minced

1/8 tsp chinese five spice powder

2 Tbsp soy sauce (prefer low-sodium, but not recommended)

2 Tbsp rice vinegar

Directions:

Combine rice and chicken broth in a small saucepan……

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Bring to a boil over high heat….once it starts to boil, remove from heat, cover, and let sit for approximately 15 minutes to absorb all liquid…..

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After all liquid is absorbed, spread cooked rice out on a plate and let stand for 5 minutes……

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While the rice is cooling, coat a large skillet with non-stick cooking spray and place over medium heat. Pour in lightly beaten eggs and cook, stirring gently until just set, 30 seconds to 1 minute and then transfer to a small bowl…..

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Heat canola oil in the pan over medium-high, add onions, peppers, and peas, stirring and cooking for 2-3 minutes……

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Add garlic and chinese five spice powder, stir and continue cooking until tender…..

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Add the cooked rice…..

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Soy sauce…..

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Rice vinegar…..

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Cook until all the liquid is absorbed (30 seconds – 1 minute) then fold in the eggs and add 1-2 Tbsp honey and then stir, (I like to balance out the vinegar with something sweet, honey is the perfect compliment)…..

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Remove from heat and serve. We served ours with grilled Teriyaki pork chops! Mmm…..ENJOY!

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Here are the original ingredients for this dish:

  • 1 cup instant brown rice
  • 1 cup vegetable broth
  • 2 eggs, lightly beaten
  • 2 tsp canola oil
  • 6 ounces asparagus spears, trimmed and cut into 1-inch pieces (about 1/2 bunch)
  • 1 medium red bell pepper, cut into 1-inch slices thinly
  • 4 scallions, cut into 1-inch pieces
  • 1 clove garlic, minced
  • 1 Tbsp fresh ginger, minced
  • 4 tsp low-sodium soy sauce
  • 2 Tbsp rice vinegar
  • 1 tsp sesame oil
  • Hot sauce to taste

** Any vegetables would be great in this dish.

1 Comment

  1. Pingback: Raisin and Spice Brown Rice | LauraLovingLife

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