Vegetable Fried Rice Recipe

Today I made pancakes for my family for breakfast. But, as you can plainly see, this is not a post for a pancake recipe. You see, I don't care for sweet breakfasts, so after they were finished eating I went rummaging in the fridge to see what I could find for myself to eat. Leftover rice and a smattering of veggies. Sounds like fried rice to me!

I will give approximate amounts here to serve one as a main course, or probably two as a side. Also, you can use any vegetables you like. Really, just about anything goes, but you definitely want to use onions (or green onions), garlic and ginger. You can also add herbs as well. I have used both basil and cilantro in the past, but today I didn't use any.

Vegetable Fried Rice Recipe

1 Tsp Canola or Peanut Oil
2 Tbsp Diced Onion
1 Sliced Scallion
1 Garlic Clove, Crushed or Minced
1 Tsp Minced Ginger (I use the minced ginger in a jar)
3/4 Cup Cold Cooked Rice
1 Medium Carrot, Sliced Lengthwise and Cut into Half Moon Shapes
1 Cup Broccoli Florets, Broken up Pretty Small
1 Cup or So Shredded Cabbage
1 Egg
1 Tbsp Soy Sauce

Heat the oil in a nonstick frying pan or a wok. If you use a frying pan like I did today, it will take a little longer to cook because it can't get as hot as the wok would. Add the onions and cook until starting to soften, about 3 minutes. Add in the garlic and ginger and stir for about 30 seconds. Next add in the rice, breaking up with your hands if necessary. Stir to coat the rice with the oil and aromatics.

Next add in the carrots and broccoli and stir often nearly cooked, about 4 minutes in the frying pan, less in a wok. Then add in the cabbage and cook until wilted, about another 3 or 4 minutes. When the vegetable are cooked, crack in the egg and scramble it and coat the rice and vegetables and stir until cooked. This only takes a few minutes. Pour on the soy sauce and stir to combine.

An oddly satisfying, if unconventional breakfast. But you should feel free to serve this for lunch or dinner as you see fit. ; )