Vegetable Fried Rice

April 14, 2008

Vegetable Fried Rice

Sara Jones, Tucson CSA

This recipe is best (and quickest) prepared with cold,
leftover rice, and using whatever veggies you have on
hand. Peas and carrots are especially nice.

2 cups cooked rice, cooled
2 cups mixed chopped vegetables
3-4 green onions, baby leeks or green garlic stems
About 1 inch fresh ginger, grated (optional)
2 eggs
2 tablespoons oil
1+ tablespoon soy sauce

Heat oil in large skillet. Add veggies (root vegetables
first and quick-cooking greens last) and ginger. Cook,
stirring frequently, for about 5 minutes until veggies are
tender-crisp.

In a small bowl, beat eggs with a pinch of salt. Push veggies to one side of skillet and pour in eggs, stirring slowly to scramble.

Once eggs are cooked, add rice and drizzle mixture with soy sauce, stirring well to mix.

Cover and cook over low heat about 2 minutes until rice is heated through. Taste for seasoning and add more soy sauce as needed.

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