Vegetable Fried Rice with Eggs

Vegetable Fried Rice with Eggs Recipe | Indian Cuisine

Region / culture: India | Servings: 4 |

Vegetarian diet

Introduction

Vegetable Fried Rice with Eggs is a delicious and nutritious dish that is perfect for a quick and easy weeknight meal. Packed with vegetables, protein, and flavor, this dish is sure to become a family favorite.

History

Fried rice is a popular dish in many Asian cultures, with variations found in China, Japan, Korea, and Thailand. The addition of eggs and vegetables to fried rice is a common practice that adds both flavor and nutrition to the dish.

Ingredients

1 cup instant brown rice
1 cup vegetable broth
2 eggs, lightly beaten
2 tsp canola oil
6 oz (170 g) asparagus spears, trimmed and cut into 1 inch pieces (about 0.5 bunch)
1 medium red bell pepper, thinly sliced into 1 inch pieces
4 scallions, cut into 1 inch pieces
1 clove garlic, minced
1 tbsp minced fresh ginger
4 tsp reduced-sodium soy sauce
2 tbsp rice vinegar
1 tsp toasted sesame oil
hot red pepper sauce, to taste

How to prepare

In a small saucepan, combine rice and broth. Bring to a boil over high heat. Cover, reduce heat, and simmer until the liquid is absorbed, approximately 12 to 14 minutes.
Spread the cooked rice on a large plate and let it stand for 5 minutes to cool.
Coat a large nonstick wok or skillet with cooking spray and place it over medium heat.
Pour in the eggs and cook, stirring gently, until they are just set, which should take around 30 seconds to 1 minute. Transfer the eggs to a small bowl.
In the same pan, heat canola oil over medium-high heat.
Add asparagus and cook, stirring, for 2 minutes.
Add bell pepper, scallions, garlic, and ginger to the pan. Cook, stirring, until the vegetables are just tender, approximately 2 minutes.
Add the cooked rice, soy sauce, and vinegar to the pan. Cook until the liquid is absorbed, which should take around 30 seconds to 1 minute.
Fold in the cooked eggs.
Remove the pan from the heat and stir in sesame oil and hot sauce.

Variations

Add cooked chicken, shrimp, or tofu for additional protein.
Use different vegetables such as peas, carrots, or mushrooms.

Cooking Tips & Tricks

Be sure to cook the rice ahead of time and let it cool before adding it to the pan. This will prevent the rice from becoming mushy.

- Use a nonstick pan or wok to prevent the eggs from sticking.

- Feel free to customize this recipe with your favorite vegetables or protein sources.

Serving Suggestions

Serve with a side of steamed broccoli or a fresh salad for a complete meal.

Cooking Techniques

Stir-frying the vegetables and rice over high heat helps to retain their texture and flavor.

Ingredient Substitutions

Use white rice or quinoa instead of brown rice.

- Substitute olive oil for canola oil.

Make Ahead Tips

Cook the rice and chop the vegetables ahead of time to save time during meal preparation.

Presentation Ideas

Garnish with chopped cilantro or green onions for a pop of color.

Pairing Recommendations

Pair with a glass of white wine or a refreshing iced tea.

Storage and Reheating Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

- Approximately 350 calories per serving

Carbohydrates

- Instant brown rice: 45g

- Vegetables: 15g

- Total Carbohydrates per serving: 60g

Fats

- Canola oil: 7g

- Eggs: 10g

- Total Fats per serving: 17g

Proteins

- Eggs: 12g

- Total Proteins per serving: 12g

Vitamins and minerals

Asparagus: Vitamin K, Vitamin C, Folate

- Red bell pepper: Vitamin A, Vitamin C, Potassium

- Scallions: Vitamin K, Vitamin C

- Garlic: Vitamin C, Vitamin B6

- Ginger: Vitamin C, Potassium, Magnesium

- Total Vitamins and Minerals per serving: Varies

Alergens

Eggs

Summary

This dish is a good source of carbohydrates, fats, proteins, vitamins, and minerals. It is a well-rounded meal that can be enjoyed as part of a balanced diet.

Summary

Vegetable Fried Rice with Eggs is a versatile and flavorful dish that is perfect for a quick and easy meal. Packed with vegetables, protein, and nutrients, this dish is sure to satisfy your taste buds and keep you feeling full and satisfied. Enjoy!

How did I get this recipe?

I have a clear recollection of the first time I saw this recipe for Vegetable Fried Rice with Eggs. It was many years ago, back when I was just a young girl living in the countryside with my family. My mother had invited a neighbor over for dinner, and she brought along this delicious dish as a side to share with us.

I remember watching intently as she chopped up an assortment of fresh vegetables - carrots, bell peppers, peas, and onions - and sautéed them in a hot skillet with a generous amount of garlic and ginger. The aroma that filled the kitchen was intoxicating, and I couldn't wait to taste the final product.

As she added in the cooked rice and scrambled eggs, tossing everything together with a splash of soy sauce and a sprinkle of green onions, I knew I had to learn how to make this dish for myself. It was unlike anything I had ever tasted before - the perfect balance of flavors and textures, with a satisfying richness that left me wanting more.

After that night, I made it my mission to recreate this Vegetable Fried Rice with Eggs recipe on my own. I started by asking my neighbor for the recipe, but she laughed and told me that it was a family secret passed down from generation to generation. Undeterred, I set out to experiment in the kitchen, using my memory of that fateful night as my guide.

I spent hours chopping, sautéing, and tasting, adjusting the seasonings and ingredients until I finally achieved the perfect balance of flavors. I added in some shrimp for a bit of protein, and a splash of sesame oil for a nutty depth of flavor. I even threw in some crushed red pepper flakes for a bit of heat, just like my mother used to do.

The first time I served my Vegetable Fried Rice with Eggs to my family, they couldn't believe that I had managed to recreate the dish so perfectly. They lavished me with praise, telling me that it tasted even better than the original. From that point on, it became a regular staple in our household, a dish that was requested for every special occasion and family gathering.

Years passed, and I continued to hone my skills in the kitchen, learning new recipes and techniques from friends, family, and cookbooks. But no matter how many dishes I mastered, the Vegetable Fried Rice with Eggs remained my favorite. It held a special place in my heart, a reminder of that fateful night when I first discovered my passion for cooking.

To this day, whenever I make Vegetable Fried Rice with Eggs, I think back to that moment in my childhood kitchen, watching with wide-eyed wonder as my neighbor worked her magic. And I am grateful for the inspiration and joy that this dish has brought into my life. Cooking is more than just a means of nourishment - it is a form of art, a way to connect with others, and a source of endless creativity and joy. And for that, I am forever thankful.