You could make this a vegan recipe buy leaving out the eggs. You should be able to find some good ones at your market that are free range and haven’t been fed any antibiotics.
On the farm tour we went on a month or so ago, we saw some true free range chickens fertilizing the fields for the organic veggies that would be grown there later in the year. What a great way to recycle!
Vegetarian Fried Rice
- 2 cups long grain brown rice – use leftover rice cold from the fridge
- 2 heirloom carrots cut in small pieces (I used one burgundy and one yellow)
- Handful of fresh green beans, ends trimmed cut in small pieces
- 1/4 cup chopped bell pepper (I used red and green)
- 1/2 onion minced (sweet onion is always good)
- 1 clove garlic minced (or use 1 cube Trader Joe’s frozen garlic)
- 1t ginger minced
- 2 eggs beaten
- 1 handful pea (frozen or fresh)
- 2 Tbl. soy sauce (low sodium)
- 1/2 cup veggie broth or filtered water
- optional: 3Tbl. soy ginger sauce (I used whole food’s brand)
In a large non-stick pan heat up a few Tbls of water and add onion once pan is hot. Once the onion are translucent add garlic and pepper cook for about 3 minutes more.
Then add carrots, green beans, ginger and the rest of the broth/water. Cover and let veggies steam over medium heat for 3-5 minutes.
Uncover and let almost all of the water cook off, push veggies to form an outer circle around the pan. This is so you can cook the eggs in the middle.
Add eggs and keep stirring them until almost done. Some will get into the veggies, but don’t worry about that – you’re going to mix everything up in just a minute anyhow.
Add soy sauce (and soy ginger sauce if using) and mix the egg into the vegetables. Add the pre-made rice. Cook until rice is warm making sure all ingredients are mixed well.
I served with some grilled thai marinated tofu.
|Total Fat||7.3 g|
|Saturated Fat||2.0 g|
|Polyunsaturated Fat||1.6 g|
|Monounsaturated Fat||2.6 g|
|Total Carbohydrate||71.1 g|
|Dietary Fiber||10.7 g|