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Rice

EASY VEGETABLE FRIED RICE

September 20, 2019 by Sarah Baade Leave a Comment

A friend of mine was recently asking about recipes that use frozen vegetables. It occurred to me that I have always used fresh produce in my recipes here. Fresh is great but there are some huge advantages to using frozen veggies when you can. Frozen vegetables are actually less expensive than fresh ones. I did a quick price check at my local grocery store and a bag of fresh broccoli florets was priced at 21c per ounce. Meanwhile, the bag of frozen broccoli florets was priced at 11c per ounce. That is nearly HALF the price! If you’re on a budget, frozen veggies are a great way to get healthy foods on the cheap. Speaking of being budget friendly, frozen vegetables won’t go bad in a few days which means you’re not tossing anything out at the end of the week. You’re getting your money’s worth! Finally, frozen vegetables are already chopped. Let’s be honest, chopping vegetables sometimes takes longer than actually cooking a dish. Precut vegetables are a huge time saver! So, have I convinced you to buy frozen vegetables yes?!

Now, let’s get down to this recipe. I started making fried rice a few years ago because I was simply wanting to use up some leftovers from the fridge. I have a habit of cooking more rice than we need when using it as a side dish.  Rather than tossing out the leftovers or even eating plain rice again later in the week, I chose to repurpose it. The thing about fried rice is that it is actually easy to customize with whatever vegetables or spices are your favorites. Here, I’m giving you a super easy base recipe for vegetable fried rice. From here, feel free to get creative with what you add in. I’d love to hear how you adapt this to make it your own!

Tips

  • It is critical to use rice that was cooked earlier and then cooled. If you use freshly cooked rice, you will end up with a pan full of mush.
  • This is a basic vegetable fried rice recipe but don’t let that limit you. Feel free to add a protein of your choice or a wider variety of vegetables such as snow peas, bell peppers or edamame.

Easy Vegetable Fried Rice

An easy base recipe for vegetable fried rice.
Print Recipe Pin Recipe
Servings 4

Ingredients
  

  • 1 Tablespoon vegetable oil
  • 2 cups cooked, cold brown rice
  • 1/2 cup frozen peas & carrots
  • 1/2 cup frozen chopped broccoli
  • 1/2 teaspoon minced garlic
  • 2 teaspoons sesame oil
  • 1/4 teaspoon onion powder
  • 1 Tablespoon tamari sauce or low sodium soy sauce
  • 1 large egg, beaten

Instructions
 

  • Heat vegetable oil in a large pan over medium heat.
  • Add rice and vegetables to the pan and cook until tender. Mix in garlic, sesame oil, onion powder, and tamari sauce.
  • Push rice mixture to one side of the pan. Pour the egg into the other side of the pan and stir with a rubber spatula until curds form. Stir egg into the rice mixture. Add additional tamari sauce if desired.

Notes

  • 4 servings is based on using this recipe as a side dish. If you prefer to use it as your entrée, double the recipe.
  • It is critical to use rice that was cooked earlier and then cooled. If you use freshly cooked rice, you will end up with a pan full of mush.
  • This is a basic vegetable fried rice recipe but don’t let that limit you. Feel free to add a protein of your choice or a wider variety of vegetables such as snow peas, bell peppers or edamame.

Filed Under: Entree, Sides Tagged With: Dinner, Easy Dish, Easy Fried Rice, Easy Recipe, Easy Side Dish, Fried Rice, Fried Rice Recipe, Rice, Side Dish, Vegetable Fried Rice, Vegetables, Vegetarian, Vegetarian Recipe

Wild Rice Bowl With Tahini Sauce

January 29, 2018 by Sarah Baade Leave a Comment


Meatless Monday has developed into a meatless few months for me. To be honest, I’m still deciding if this will be a permanent change or not but I am enjoying the challenge of cooking differently. It would be all too easy to just dive into lots of pasta or cheese but I don’t think my stomach would appreciate that. Instead, I’m trying to focus on new flavors to complement a vegetable based menu.

Roasting is such an easy way to cook vegetables that I tend to return to that method again and again. This time I added wild rice for a more interesting texture and slightly nutty flavor. Lastly, I’ve started to explore making sauces as an easy but incredibly effective way to change up the flavor profile. I hope you enjoy my first attempt at a rice bowl!

Wild Rice Bowl With Tahini Sauce - Slice of Honey Blog

Tips:

  • If your family is picky about vegetables, season each type of vegetable individually and organize them on your pan by vegetable. It will be easier for everyone to choose more of their favorite or less of their less favorite vegetable.
  • I realize wild rice can be an acquired taste, feel free to sub out for another type of rice or quinoa if you prefer.

Wild Rice Bowl With Tahini Sauce - Slice of Honey BlogWild Rice Bowl With Tahini Sauce - Slice of Honey Blog

Wild Rice Bowl with Tahini Sauce

Serves 4

 

Bowl Ingredients

8oz uncooked cups wild rice

2 sweet potatoes

1 lb Brussels sprouts

1 lb white mushrooms

3 teaspoons olive oil

Salt and pepper to taste

 

Sauce:

2 Tablespoons tahini

¼ cup olive oil

2 Tablespoons balsamic vinegar

Pinch of salt

 

Directions:

Preheat oven to 425*F. Cook rice according to package. While rice is cooking, cut sweet potatoes into 1 inch cubes. Cut Brussels sprouts in half and cut mushrooms into quarters. Place all vegetables in a large bowl with olive oil, salt and pepper. Toss until vegetables are evenly coated. Transfer vegetables to a baking sheet and bake for 25-30 minutes or until sweet potatoes are fork tender and vegetables are starting to brown in spots.

For the sauce, combine all ingredients in a small bowl and whisk until well blended. Serve vegetables over rice and drizzle sauce over bowl as desired.

Wild Rice Bowl With Tahini Sauce - Slice of Honey Blog

Filed Under: Healthy Option, Recipe, Uncategorized Tagged With: Brussels Sprouts, Dinner, Gluten Free, Meatless Monday, Mushrooms, Rice, Sweet Potato, Vegan, Vegetables, Vegetarian

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