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I’m a sucker for a Chinese restaurant. There’s something comforting about hunkering down at a table with a cup of tea while reading my horoscope off of a paper placemat and crossing my fingers for a good fortune. When a steaming plate of vegetables covered in a sweet, spicy, Asian sauce hits the table, my mouth immediately starts to water and my stomach audibly rumbles.
And then I remember that Chinese takeout can also be packed with additional and unnecessary fat, salt, and sugar.
But fear not, friends! I’m here with a fast and easy rice dish, full of vegetables and a softly scrambled egg that will leave you satisfied and ready to do karate.
First, you’ll need to assemble your cast of characters.
When you’ve assembled your ingredients and your cook station is clean, chop up the vegetables until they are roughly the same size. This will help them to cook in the same amount of time.
Heat a large pan over medium heat and add 1 tablespoon of butter. When it has melted, add in your vegetables. Coat with 1 to 2 tablespoons of your Asian dressing and cook for 5 to 7 minutes or until the vegetables are still tender.
Serve this Veggie Fried Rice hot and top it with soy sauce and a dash of toasted sesame oil for additional flavor. One of the best parts about this recipe is that it’s customizable. Do you have an extra bag of snow peas? Toss them in! Buy an extra bunch of scallions at the store that you can’t figure out how to use? Finely chop the white part with the other vegetables while they saute and garnish with the light green ends. The options are endless and, dare I say, delicious!
Vegetable Fried Rice
¼ 1/4 head of broccoli, chopped
½ 1/2 cup of matchstick carrots, chopped
6 - 7 crimini mushrooms, quartered
1 tablespoon of garlic, minced
1 tablespoon of ginger, minced
1 cup of cooked brown rice
1 - 2 tablespoons of your favorite Asian salad dressing
1 tablespoon of butter
Heat a large skillet or pan over medium heat. Chop the vegetables so that they are relatively uniform. Add the butter to the skillet, let it melt, and then add the vegetables. Stir to combine and let saute for 5 - 7 minutes.
Add the cooked brown rice to the vegetables until it is warm and heated through. Create a well in the middle of the rice and vegetable mixture and crack the egg into it, quickly scrambling it. Allow the mixture to cook until the egg is set - this can take anywhere from 2 - 5 minutes. Serve hot and garnish with soy sauce and a dash of toasted sesame oil. Enjoy!
Hi! I'm Lacie, an Integrative Nutrition Health Coach turned Food Blogger. Welcome to The Vegetarian LunchBox where I celebrate my passion for vegetarian cooking.