This delicious and easy All Veggie Fried Rice is the perfect quick, nutritious meal for any day of the week. Packed with vibrant vegetables like cauliflower and sweet potatoes, it’s a simple, flavourful dish that you can customize with your favorite ingredients. A tasty, healthy twist on traditional fried rice!
Recipe Ingredients:
- 1/4 cup low-sodium soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon grated ginger
- 1 tablespoon chili paste
- 2 cloves garlic, grated
- 2 tablespoons olive oil
- 2 tablespoons butter
- 4 large eggs, lightly beaten
- 1 cup frozen edamame
- 2 cups frozen corn and pepper mix
- 2 cups bagged riced cauliflower
- 2 cups bagged riced sweet potatoes
- 2 scallions, green parts sliced thin
- 1/4 cup fresh cilantro leaves
- 1 tablespoon sesame seeds
How To Make All Veggie Fried Rice?
- Prepare the sauce: Place a large skillet over medium-high heat. In a small mason jar, add the soy sauce, brown sugar, grated ginger, chili paste, and grated garlic. Secure the lid and shake to combine. Set aside.
- Cook the eggs: Add 15ml (1 tablespoon) of olive oil and 15g (1 tablespoon) of butter to the skillet. Once hot, pour in the eggs and scramble for 2 to 3 minutes. Remove from the skillet and set aside.
- Cook the vegetables: Add the remaining 15ml (1 tablespoon) of olive oil and 15g (1 tablespoon) of butter to the skillet. Add the frozen edamame, followed by the corn and pepper mix. Cook for 2 to 3 minutes until heated through and lightly coloured.
- Add the riced vegetables: Add the riced cauliflower and sweet potatoes to the skillet, stirring to combine. Cook for about 2 minutes until the cauliflower is just heated through.
- Combine everything: Shake the sauce once more and pour it over the skillet. Add the scrambled eggs back in and cook for an additional minute, stirring to combine.
- Garnish and serve: Top with sliced scallions, fresh cilantro leaves, and sesame seeds before serving.
Recipe Tips:
- Use fresh vegetables: For the best flavor and texture, try using fresh riced cauliflower and sweet potatoes instead of frozen. If using frozen, make sure to thaw and drain them well to avoid excess moisture.
- Scramble the eggs first: Scrambling the eggs first and setting them aside helps avoid overcooking and ensures they stay soft and fluffy when added back to the dish.
- Customize the sauce: Adjust the chili paste and ginger to suit your spice level. If you like it spicier, add more chili paste or fresh chili peppers!
- Don’t overcrowd the pan: When cooking the vegetables, avoid overcrowding the skillet. This will help them cook evenly and get a nice colour without steaming.
- Garnish generously: For added freshness and flavor, don’t skip the garnishes! A handful of fresh cilantro, sesame seeds, and scallions make a huge difference in the final taste and texture.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover All Veggie Fried Rice cool to room temperature before transferring it to an airtight container. Store it in the fridge for up to 3-4 days.
- Freeze: To freeze, place the cooled fried rice in a freezer-safe container or bag. It can be frozen for up to 2-3 months.
- Reheat: Heat a little oil in a skillet over medium heat. Add the leftover fried rice and stir occasionally for 3-5 minutes until it’s hot and crispy.
Nutrition Facts
- Calories: 279
- Total Fat: 7g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 179mg
- Potassium: 205mg
- Total Carbohydrate: 33g
- Dietary Fiber: 4g
- Sugars: 3g
- Protein: 5g
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All Veggie Fried Rice
Description
This delicious and easy All Veggie Fried Rice is the perfect quick, nutritious meal for any day of the week. Packed with vibrant vegetables like cauliflower and sweet potatoes, it’s a simple, flavourful dish that you can customize with your favorite ingredients. A tasty, healthy twist on traditional fried rice!
Ingredients
Instructions
- Prepare the sauce: Place a large skillet over medium-high heat. In a small mason jar, add the soy sauce, brown sugar, grated ginger, chili paste, and grated garlic. Secure the lid and shake to combine. Set aside.
- Cook the eggs: Add 15ml (1 tablespoon) of olive oil and 15g (1 tablespoon) of butter to the skillet. Once hot, pour in the eggs and scramble for 2 to 3 minutes. Remove from the skillet and set aside.
- Cook the vegetables: Add the remaining 15ml (1 tablespoon) of olive oil and 15g (1 tablespoon) of butter to the skillet. Add the frozen edamame, followed by the corn and pepper mix. Cook for 2 to 3 minutes until heated through and lightly coloured.
- Add the riced vegetables: Add the riced cauliflower and sweet potatoes to the skillet, stirring to combine. Cook for about 2 minutes until the cauliflower is just heated through.
- Combine everything: Shake the sauce once more and pour it over the skillet. Add the scrambled eggs back in and cook for an additional minute, stirring to combine.
- Garnish and serve: Top with sliced scallions, fresh cilantro leaves, and sesame seeds before serving.
Notes
- Use fresh vegetables: For the best flavor and texture, try using fresh riced cauliflower and sweet potatoes instead of frozen. If using frozen, make sure to thaw and drain them well to avoid excess moisture.
- Scramble the eggs first: Scrambling the eggs first and setting them aside helps avoid overcooking and ensures they stay soft and fluffy when added back to the dish.
- Customize the sauce: Adjust the chili paste and ginger to suit your spice level. If you like it spicier, add more chili paste or fresh chili peppers!
- Don’t overcrowd the pan: When cooking the vegetables, avoid overcrowding the skillet. This will help them cook evenly and get a nice colour without steaming.
- Garnish generously: For added freshness and flavor, don’t skip the garnishes! A handful of fresh cilantro, sesame seeds, and scallions make a huge difference in the final taste and texture.
All Veggie Fried Rice