- 2 cups, cooked White Rice (I use Jasmine)
- 1 Tablespoon Avocado Oil
- 1 Tablespoon Toasted Sesame Oil
- 2 cups, finely sliced Green Cabbage
- 1 small White Onion
- 1 large Carrot
- 2 Green Onions
- 0.5 teaspoon Sea Salt
- 3 Tablespoons Soy Sauce/Coconut Aminos
- 3 Tablespoons Rice Vinegar
- 1 teaspoon Chili Garlic Sauce
- 2 teaspoons Cane Sugar/Coconut Sugar
- 1 teaspoon, grated/minced Fresh Ginger Root
- 1 teaspoon, grated/minced Garlic
- 2 Eggs
- for garnish (optional) Sesame Seeds
Simple and delicious fried rice with vegetables and scrambled egg!
Fried rice is a dish that uses leftover cooked rice which is then stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat.
It was first developed during the Sui Dynasty in China!
A simple rice and vegetable dish is the ultimate comfort food and is so easy to make at home.
This vegetarian dish comes together quickly and is the best way to use up leftover cooked rice.
Next time you make rice for another meal, make double the amount just so you have leftover rice to fry it up in the next couple of days!
Using day old cooked rice is ideal as the rice has had time to dry out in the refrigerator.
This way, the dry rice is able to take on flavors and get crispy and “fried”.
I love making fried rice when I need to clean out my fridge and use up whatever vegetables I have.
This is a simplified version of friend rice with just a few but very flavorful ingredients.
If you have other vegetables on hand, throw them in! Broccoli and bok choy also work really well in any stir fry.
The key to a successfully cooking this dish is having all of your ingredients prepped and ready.
Once the skillet is hot, it moves pretty quickly!
Cook the rice preferably one of two days prior, however, you can also cook it the day of.
Day old rice is more dry and will fry much better.
Next, prep your vegetables.
Wash and thinly slice the cabbage.
Wash, peel and slice the carrots at a diagonal or into thick strips.
Peel and slice the onion into half moons.
Wash and slice the green onions.
Next, make the sauce.
To a bowl or pyrex glass jug, add the soy sauce or coconut aminos, rice vinegar, chili garlic sauce, sugar and the peeled and either grated or finely minced ginger and garlic. Mix to combine.
Fry The Vegetables
Heat up a wok or heavy bottom skillet on high heat and add the avocado and toasted sesame oil.
Once the skillet is hot, add the sliced cabbage, onion, carrot and half of the green onions. The rest of the green onion will be the garnish.
Season the vegetables with 1/2 teaspoon of salt.
Sautée the vegetables on high heat for 2-3 minutes, stirring often so that the vegetables do not burn and cook evenly.
Add The Cooked Rice and Sauce
Next, add the cooked rice and sauce to the skillet and stir fry until the rice is well coated in the sauce.
With your spoon or spatula, press the rice and vegetable mixture into an even layer and lower the heat to medium. You want the bottom of the rice to start getting crispy.
While the rice is getting crispy, quickly scramble 2 eggs in a separate skillet.
Add The Scrambled Egg