Quickest Spring Vegetable Fried Rice

April 26, 2013

OneHungryMama spring vegetable fried rice

Spring sprung! Then it went away. But it’s back again! Sorta.

Is the weather by you as crazy as it is here in Brooklyn?

Well, weather be damned, I’m getting the party started. It’s spring time and we’re eating spring vegetables, damn it, even if, for now, that includes a few frozen peas. And even if I have to serve them up with only 15 minutes to prep.

I’ve had a week as crazy as the NYC weather, but this spring veggies fried rice saved the day. Super fast, uber kid-friendly, and packed with green, it saved one dinner and one school lunch. Maybe it can do the same for you one crazy week soon. Any chance you have one of those coming up? (Ha!)

Quickest Spring Vegetable Fried Rice
(can be shared with kids 6+ mos)*
Serves 2-4

1 tablespoon plus 1 teaspoon soy sauce, divided
2 teaspoons rice wine vinegar
3 teaspoons sesame oil, divided
2 eggs
1/2 teaspoon canola oil
2 cloves garlic, minced
1″ knob of fresh ginger, minced
3 cups chopped spring veggies such as snap peas, broccoli, peas (frozen or fresh), carrots, asparagus
3 cups leftover white or brown rice
Hot sauce, such as sriracha, for serving (optional)
2-3 scallions, chopped, for garnish (optional)
Toasted or black sesame seeds, for garnish (optional)

1. In a small bowl, whisk together 1 tablespoon of soy sauce, rice wine vinegar and 1 teaspoon of sesame oil; set aside.

2. In another small bowl, whisk eggs with remaining teaspoon of soy sauce and 1 tablespoon water. Heat remaining 2 teaspoons of sesame oil in a wok set over medium-high heat until nearly smoking. Add eggs to the hot wok and swirl to cover the bottom sides. Allow the egg to cook through in this flat pancake shape, loosening the egg around the edges as it cooks (turn heat to medium if the egg begins to burn before it’s cooked all the way through). Remove wok from heat and slide the egg out onto a cutting board. Once cool enough to touch, roll the flat egg and chop into small pieces; set aside.

2. Place wok back on the heat and add canola oil. Once hot, add garlic and ginger. Toss around the wok and cook until both are fragrant, about 2 minutes. Add veggies and, continually tossing ingredients around the wok, cook for another 2 minutes, until the veggies are bright and begin to get tender.

3. Add rice and chopped egg; toss to mix ingredients well and break up any clumps. After about a minute, add soy/sesame/vinegar mixture. Toss vigorously making sure to evenly distribute the sauce. Cook for another 2 minutes or so to coat all of the grains with sauce and heat through thoroughly. Turn off heat and season with salt to taste. Serve warm with sriracha or your favorite hot sauce and topped with chopped scallions and/or sesame seeds.

*Note: This is a great recipe to share with very beginner eaters—so much better than plain white rice cereal! Just puree finished product to an age appropriate consistency, using water to as necessary to achieve desired consistency.

Leave a Reply