veggie-packed fried riceby sincerelycaroline
makes 4-5 servings; inspired by Ellie Krieger’s recipe.
1 Tablespoon plus 1 teaspoon safflower oil, divided
3 largegarlic cloves, minced
1/3 cup scallions, finely chopped
1/2 Tablespoon fresh ginger, peeled and minced
4 cups cooked brown rice
1/2 cup bell pepper (red, yellow, green, etc.), chopped
1/2 cup mushrooms, chopped
1/2 cup carrots, chopped
1 cup frozen edamame, thawed and shelled
1/2 cup corn, thawed and shelled
3/4 cup peas, thawed and shelled
2 eggs, beaten
3 Tablespoons gluten-free soy sauce or tamari
NOTES: I used red bell peppers and and San-J Organic Gluten-Free Tamari.
(1) Heat 1 Tablespoon of oil in a wok or large skillet until very hot. Add the garlic, scallions and ginger and cook, stirring, until softened, about 2 to 3 minutes. Add the rice, peppers, mushrooms, carrots, edamame, corn and peas, and cook, stirring, until heated through, about 5 minutes.
(2) Make a 3-inch well in the center of the rice mixture. Add 1 teaspoon of canola oil, then add the eggs and cook until nearly fully scrambled.
(3) Stir the eggs into the rice mixture, then add soy sauce and stir until thoroughly combined. Serve hot.