Vegetable Fried Rice

This longtime Asian-inspired favorite is just as easily made with or without meat, but it’s a great chance to add a cornucopia of vegetables for healthy, tasty goodness. Swap the eggs out for tofu for a vegan recipe.

  • 2 Eggs, whisked, or 8 oz tofu
  • 4–5 tbs Coconut oil (or peanut or olive oil, butter or ghee), divided
  • 2 Leeks, chopped and rinsed or 1 onion, diced
  • 3 cloves Garlic, rough chopped
  • 4 cups Vegetables, i.e., carrots, mushrooms, cabbage, bok choy, asparagus, kale, bell pepper, broccoli, broccolini, zucchini, snow peas, green beans, baby spinach, kale. chopped
  • 1 cup Edamame or peas, frozen, shelled
  • 3 cups Rice (white or brown), cooked, cold, dry
  • 3 tbs Soy sauce or liquid aminos
  • 1 tsp Sesame oil, toasted
  • Salt and pepper to taste
  • 1/4 cup Scallions
  • 1–2 tsp Furikake or toasted sesame seeds
  • Sriracha sauce (optional)

1. In an extra-large nonstick skillet, heat 2 tablespoons oil over medium heat and scramble eggs (or tofu). If using tofu blot it dry and break apart with the spatula in the pan. Season with a little salt and pepper; set aside.

2. In the same pan, heat oil over medium and sauté leeks or onion. Once tender add garlic, sauté 1 to 2 minutes. Lower heat to medium and add longer-cooking veggies like carrots first, then add the other veggies, leaving the greens, kale or cabbage for the end. Toss in the edamame and stir and set the veggies aside next to the eggs (or tofu).

3. Add oil to lightly coat the pan. Add rice and turn up heat to medium-high and let it get a little crispy. Flip the rice in big sections using a spatula to toast the other side. Add eggs (or tofu) and the veggies. Stir to combine.

4. Add soy sauce, sesame oil and salt and pepper to taste.

5. Taste the rice. If it needs more flavor, add more soy sauce, salt and/or sesame oil to taste.

6. Divide among bowls and top with fresh scallions and furikake or toasted sesame seeds, serve with sriracha for a kick of heat

Serves 4 | Time to Table 40 mins