You know when you have leftover vegetables hanging around the fridge – like half a pepper, a bit of onion, broccoli that might go bad? Well, I know this game all too well. Never toss these bits and pieces away! It’s so easy to combine all them into a great vegetable fried rice side dish! Add an additional egg if you like your friend rice eggy, however I almost always use only one. White or brown rice both work great in this recipe, however I often use brown because it is healthier.

2 tablespoons peanut oil

3 garlic cloves (minced)

½ cup onion (finely chopped)

Red pepper flakes (≈⅛ – ¼ teaspoon, optional)

1 cup broccoli florets (chopped)

½ red bell pepper (diced)

⅓ cup carrots (chopped)

⅓ cup frozen peas

2 cups cooked brown rice

1 ½ tablespoon low sodium soy sauce

1 egg

Salt and pepper (to taste)

In a large skillet, warm the oil over medium-low heat. Add in the garlic, onion, and desired amount of red pepper flakes, cook for 3-5 minutes.

Add the diced red pepper, carrots, and broccoli with a pinch of salt/pepper to the skillet. Raise heat to medium and cook for 3-5 minutes.

Toss in the cooked rice. Stir to combine. Drizzle in the low sodium soy sauce. Stir. Cook for 1-2 minutes.

Break the egg and add to the skillet. Add in the frozen peas. Stir to combine. Cook for 3-5 minutes, or until the egg is cooked and peas are heated through.

Serve hot and enjoy!

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