Vegetable and Egg Fried Rice

Whenever we have leftover rice, it most always ends up in a skillet the next day with some combination of seasonings and other ingredients. This Vegetable and Egg Fried Rice is one of our favourites. Aromatics like ginger and garlic add so much flavour, and we love to incorporate lots of eggs for extra protein to make it a complete meal!

Leftover rice is always something you can find in our fridge. That’s why I’m always trying to find inventive ways to use it up. But, please note that even though this Vegetable and Egg Fried Rice recipes uses leftover, cold rice, there is absolutely nothing about this recipe that feels or tastes leftover!

Remember my Leftover Tomato Lime Fried Rice? That’s still one of my favourites! I used to be one of those people who didn’t care too much for leftovers. But now, I just try my best to re-invent them so that I don’t feel like I’m eating the same thing over and over again.

This recipe requires a few ingredients that you might not have on hand. Those ingredients would be fresh ginger and avocado oil. I’m going to assume that most of you will have a couple of cloves of garlic on hand. Fresh ginger is very cheap, so I do hope you can get your hands on some. Dried ground ginger really does not compare. Avocado oil is one of my favourite oils to cook with, but you can easily substitute it with olive oil in this case.

LET’S TALK ABOUT LEFTOVER RICE

Leftover rice is always a problem in our home. You see, Dear Reader, whenever John.e cooks rice, he always makes a large amount of it so that we can use it up as a side or as an ingredient in another dish at some point during the week. In most cases, John.e always makes rice, because rice is just one thing that I cannot cook. It just will not work for me. He has the magic touch, I guess.

If you’re familiar at all with leftover, refrigerated rice, you will be aware of the fact that the rice becomes a bit tough and chewy. There is a simple way to bring your leftover rice back to life and revive it from that dreaded chewiness. If you are using leftover rice in a dish that requires cooking, you have nothing to worry about. The rice will rejuvenate itself accordingly. If, however, you are using the leftover rice in a recipe where cooking is not involved, there is something you can do to breathe life back into your cold, refrigerated rice.

For every cup of leftover rice that you would like to bring back to its freshly cooked state, add it along with one tablespoon of water to a microwave-safe bowl. On low heat, microwave the rice for 2 minutes. Remove and stir and microwave for 2 minutes more. You will have the perfect rice texture all over again – like it was just cooked!

INGREDIENTS NEEDED FOR THIS RECIPE

The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.

• Rice – Use plain white or brown rice here.
• Eggs – I’m using 6 large eggs. It’s a lot, but I’m also using 6 cups of rice.
• Butter
• Avocado Oil – This is just a personal preference. You can use olive oil here.
• Onion – White or yellow onion will do just fine.
• Salt and Ground Black Pepper
• Garlic – Use fresh garlic cloves for best results
• Ginger – Like the garlic, fresh ginger is best here.
• Frozen Vegetables – Use your favourite brand with whatever variety you prefer.
• Parsley – For flavour, colour, and freshness.
• Green Onions – For flavour and garnish.
• Sesame Seeds

HOW TO MAKE VEGETABLE AND EGG FRIED RICE

In a large skillet over medium heat, add half of the butter and let it melt, while swirling it around the pan to coat. Next, pour in the beaten eggs. Use a spatula to slowly stir the eggs until they are fully cooked and scrambled. Remove the eggs from the skillet to a plate and set aside.

Add the rest of the butter, avocado oil, and onion to the skillet – still over medium heat. Season with salt and pepper.
Fry the onions until well browned. Add the garlic and ginger. Stir into the onions and cook for 2-3 minutes. Transfer the frozen veggies to the skillet and stir. Cook for 3-5 minutes or until the veggies are fully reheated through.

Next, add the cooked rice. Stir and toss to incorporate into the onion mixture until well incorporated. Cook for 3 minutes. Lastly, add the scrambled eggs and parsley. Toss and heat through for 2 minutes. Transfer the rice to a serving platter. Garnish and serve!

FROZEN VEGGIES MAKE THIS DISH AFFORDABLE AND EASY!

You can use any frozen vegetable you like in this Vegetable and Egg Fried Rice recipe.  In the frozen food section of my local grocery store, there are many, many varieties to choose from.   The options are quite endless and the result would be a new taste every time!

I use frozen vegetables in many of my recipes. There are two reasons for that. In most cases, it’s cheaper. And secondly, I live in Canada where fresh, local vegetables are not always available because of our long, cold winters. In addition to that, I don’t live in a large town or city where I can easily run to the store to pick up fresh vegetables on the day I plan to use them. Sure, we have a small grocery store close by, but we usually drive into town every second week for groceries. Buying frozen vegetables is easier because making fresh veggies last two weeks is impossible.

Would I prefer fresh vegetables? Yes, of course! But, as I said, fresh is not always available where I live, so frozen is the next best thing. Frozen vegetables can come in handy at any moment, whether you need an extra side dish or want to incorporate it into a dish you are already cooking. There are many ways to heat and cook frozen veggies, but I prefer steaming or frying. Roasting them does not usually work well because they have too much moisture.

Nearly all of the frozen vegetables you buy from the grocery store are just like fresh. It is harvested at its peak and from there, it goes into a quick boil to wash it and kill any enzymes or bacteria. Next, it is drained and packaged into bags immediately. From there it is flash-frozen and remains in a frozen state until it reaches your home.

In most cases, frozen vegetables are cheaper than fresh when comparing volume. When all is said and done, I’m one of those food bloggers that have no problem with telling you to take the easy way out!

QUESTIONS?

If I have not answered all of your questions in the text above, don’t hesitate to reach out to me! You can contact me by sending me a message in the comments section further down the page. I will try my best to answer as soon as possible! You might reach me even faster by following me on Facebook and sending me a private message. Scroll down below the recipe card to find my Follow Me on Social Media box and never miss another recipe!