Spring Vegetable Fried Rice

Ingredients

  • 3 Tbsp oil
  • 1 head broccoli
  • 1 cup peas
  • 1 cup carrots
  • 1 cup mushrooms
  • 2 green onions (or half a medium yellow onion)
  • 1 cup cooked chicken, pork, scrambled egg, tofu, or tempeh
  • 3 cups cooked and cooled brown rice
  • 2 Tbsp tamari (soy sauce)
  • Optional seasonings: 1 or more tsp of fish sauce, minced garlic, or minced ginger, based on personal preference
  • Optional garnish: fresh basil, crumbled nori, pea shoots, or nasturtium petals

Instructions

  1. Cut all vegetables and protein into bite-sized pieces.
  2. Heat oil in a large skillet over med-high heat.
  3. When oil begins to shimmer, add all vegetables and proteins.
  4. Cook, stirring occasionally, until vegetables begin to soften and brown, about 2 minutes.
  5. Before adding rice, make sure there is still oil visible in pan—if not, add an additional 1-2 Tbsp.
  6. Add rice to pan, making sure to break up any clumps.
  7. Add tamari and optional seasonings and stir well.
  8. Let sit without stirring for a minute to get rice crispy.
  9. When rice starts to brown and look crispy, stir and repeat step 8 until desired texture is achieved. (If using a metal skillet—rather than nonstick or cast-iron—scraping with a metal spatula may help to get all the mixture off of the skillet.)
  10. Taste and adjust seasoning if necessary.
  11. Serve in shallow bowls and top with optional garnish.

Troubleshooting

  • If vegetables start to burn, the pan is too hot.
  • If rice doesn’t get crispy, the pan is too cool.
  • If everything sticks to the pan, there isn’t enough oil or the pan is too cool.
  • Don’t give up! Adjust heat and/or seasonings, keep calm, and cook on!

Thanks to Sal Daggett, Farm Table’s produce manager and an area farmer, for this recipe!

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