What you need...
- 4 cups cooked brown rice.
- 2 tablespoons vegetable or canola oil
- 1 tablespoon sesame oil
- 1 tablespoon fresh ginger minced
- 2 cloves fresh garlic minced
- 1 yellow onion chopped how you like
- 1 cup frozen vegetables (mixed style or just peas)
- 1 bell pepper, chopped how you like
- 4 eggs
- 1-2 tablespoons soy sauce
- ground black pepper
- 3/4 cup cashews, smashed or whole
- 4 green onions chopped
What you do...
- Take your cooked rice and put it in a bowl in the freezer, uncovered, while you cut and chop and fry the vegetables, this will dry it out (if you have previously cooked rice from the fridge that works great too)
- Heat oils in a BIG skillet or wok on medium-high
- Add ginger and garlic to hot oil, stir with a wooden spatula or spoon for about a minute
- Add onion, stir about 2 minutes, until soft. Push onion to the sides of skillet.
- Add frozen veggies to the middle and stir-fry for 1 minute. Push to sides.
- Add bell pepper to the middle and stir-fry for 1 minute.
- Add rice to the middle of the pan and stir everything together about 2 minutes
- Add eggs to the mix one at a time and stir-fry into the mix until they are visibly cooked. This might take a few minutes and some stirring to make sure the mix is coated and the eggs are cooked through.
- Add soy sauce, pepper, cashews, and green onion. Stir-fry for 1 minute.
ps. This egg drop veggie fried rice is savory and flavorful but you can also serve with soy sauce, sriracha, salt, and pepper on the table so everyone can season to taste if they really like their sodium/spice (Rob I'm looking at you!). I'd like to try adding sprouts, fresh tomato, and pineapple to the mix sometime. It also works as a side or a main dish. We like ours with steamed vegetable gyoza. Enjoy!