Seasonal Vegetable Fried Rice

By Dane Feldman

Photo by Dane Feldman.

Most fried riced dishes tend to be heavy on the rice and light on the vegetables, but this one is the exact opposite. The idea here is to get a full serving of vegetables, while still keeping the fried rice as a functional side dish.

What you’ll need:
1 cup basmati brown rice
2/3 cup chopped baby carrots
2/3 cup chopped celery
2/3 cup chopped string beans
1/4 cup chopped scallion
1/4 cup chopped red onion
2/3 cup peas
2 eggs
1/2 cup low sodium soy sauce
1/4 cup water
1/4 cup extra virgin olive oil

Cook rice.

While the rice cooks, whisk 1 egg, water, and soy sauce together in a measuring glass.

When the rice is finished cooking, heat the olive oil in a large sauté pan. Add the scallion and onion then stir with a large spoon. Once the scallion and onion are softened, stir in the carrots, string beans, and celery. Let it cook for a minute or so before stirring in the peas.

After another minute, pour in the liquids from the measuring glass. Stir once and let it cook for a few minutes before adding the rice. Mix thoroughly with the spoon in order to coat the rice. Cook it down for a few minutes.

When the rice is browned, make a hole in the pan big enough to drop an egg in. Crack the second egg into the hole and let it cook for just about 30 seconds. Break the yolk and scramble the egg. Stir with the spoon and be sure the egg breaks up among the rest of the ingredients. Add in more olive oil as it cooks to taste.

Serve as a side with grilled salmon, or add more eggs to the rice and eat as a main dish.

You can use almost any vegetable here, but I suggest taking advantage of the seasonal ones you can find at your local farmer’s market.