Five-A-Day Fried Rice

"It's tough to get kids to eat their veggies…let alone grown-ups! But, I bet those picky eaters will ask for seconds of this tasty, healthful dish."—David Tip: You can virtually add any vegetable—fresh or frozen—to this recipe and the flavor will be terrific. If you’re using frozen, just make sure the veggies are thawed before placing them in the hot skillet. Want to add some protein? Think chicken, pork, beef, shrimp, or your favorite fish. Just cut the meat thinly and add it during step one.

Photo by David V.
Adapted from qvc.co

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from qvc.co

Ingredients

  • 2

    Tbsp sesame oil

  • 1/2

    cup yellow onion, chopped

  • 1/3

    cup red bell pepper, chopped

  • 1

    celery stalk, chopped

  • 1/2

    cup carrots, finely chopped

  • 1

    cup broccoli, chopped

  • 3

    cups white rice, cooked

  • 1/2

    tsp ground ginger

  • 1/4

    cup + 2 Tbsp low sodium soy sauce

  • 1/2

    cup frozen peas, thawed

  • 2

    tsp vegetable oil

  • 5

    eggs, beaten

  • 2

    green onion sprigs, finely sliced (optional garnish)

Directions

Heat the sesame oil in a large skillet (or wok) over medium-high heat. Add the onions, peppers, celery, carrots, and broccoli. Cook, stirring occasionally, for 3–5 minutes. Add the cooked rice, ground ginger, and soy sauce and cook for another 3 minutes, stirring to evenly distribute ingredients. Stir in the peas and reduce the heat to medium low. In a separate skillet, heat the vegetable oil over medium heat. Add the beaten eggs and stir quickly until the eggs are completely scrambled and cooked. Add the eggs to the rice mixture and toss to evenly distribute. Spoon the rice onto plates and garnish each dish with the sliced green onions, if desired.

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