When we need a quick, easy, and crowd pleasing weekday dinner, savory Veggie-packed Fried Rice is always a win.
Perfect by itself or along side other veggies or proteins, one of the reasons we love fried rice (besides the fact that it’s delicious!) is that it’s so versatile.
It uses up any vegetables and rice, and can be adapted to tastes, adding in favorite vegetables and any additional protein desired (tofu, chicken, egg).
You’ll need some rice and/ or cauliflower rice, garlic, green onions and yellow onions along with gluten-free tamari or gluten-free soy sauce, and a touch of rice wine vinegar. After that, you’ll need 2-3 cups of chopped veggies such as carrots, broccoli, snow peas, spinach or other greens, mushrooms, or even mung bean sprouts.
My son loves his with egg, broccoli, snow peas and carrots. In this one, I also threw in some mushrooms and mung bean sprouts because I had some in the fridge.
A few bonus benefits… it only uses one pan! And it heats up well the next day for lunch if you make a large enough quantity.
I’ve also added instructions below for adding in a cup of cauliflower rice if you’re looking for some additional nutrients. Still one pan and great tasting but with a mix of regular and cauliflower rice. No one seems to notice the addition and even my husband, who’s not a huge cauliflower fan, loves it!
Hope you love it as much as we do!
Scroll down to see the recipe and leave a comment if you try.