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!
