I didn’t get enough sleep last night. I’m too old to be telling myself that I can get by on less for productivity’s sake. Au contraire, Kate! Do you see my little white flag of surrender to getting eight hours at night? It’s waving in the breeze, about as slowly as my brain waves today.
I’ve already clicked through the Met Gala gowns (here’s my favorite/sorry for that rabbit hole) and searched for a Kentucky Derby-style fascinator for this weekend. It’s high time that I tell you about this delicious veggie fried rice recipe, huh?
I set out to create a more interesting take on greasy take-out vegetable fried rice. Here it is in full glory, and it’s as flavorful as it is colorful. I used brown rice, naturally, and even threw in a handful of greens, which offer even more health bonus points. (The greens are optional.)
I also played around with a variety of vegetables, and all of them work well as long as they were cut into very small pieces. This is exactly what you should make when you have leftover rice and some random raw vegetables languishing in your refrigerator.
I designed this recipe to work well in a regular skillet (preferably cast iron), since most of us don’t have woks at home. The only tricky part, which really isn’t so difficult, is to cook the eggs, vegetables and rice separately, and combine them all at the end. That way, each component will be cooked just right, and the vegetables and rice will get a chance to develop those delicious golden edges. As always, please let me know how you like it!