This dish was created to use up some vegetables in my fridge. Use whatever amount of whichever vegetables or meats you’d like. I used some of my homegrown kale and the last of last season’s butternut squash (harvested 10 months ago!). The fried egg takes it over the top. If runny egg yolks are not for you, fry longer or scramble. Squeeze on some lime juice, sprinkle on cilantro, sesame seeds and garlic scapes, and drizzle on some sriracha for a balanced, healthy and elevated weeknight meal.
Empty the Fridge Fried Rice
Course: Lunch, DinnerCuisine: Chinese, VegetarianDifficulty: Easy6
servings15
minutes25
minutes435
kcalIf you have produce on its last leg, this is the dish for you. If you’re looking for a quick, healthy, weeknight dinner, this is the dish for you.
Ingredients
4 tbsp vegetable oil, divided
1 yellow onion, diced
5 carrots, diced (about 1 1/2 cups)
8 white mushrooms, diced
5 cloves garlic, minced
2 tbsp ginger, minced
1 cup butternut squash, diced
1 red bell pepper, diced
2 cups kale, shredded
2 cups thawed-frozen/fresh broccoli, chopped
1 1/2 cup long grain white rice, cooked and cooled*
1/3 cup soy sauce
3 tbsp vegetarian oyster sauce
2 cups frozen corn and peas blend
4 eggs
sesame seeds, cilantro, sriracha, lime juice, scallions, and/or garlic scapes for garnish
Directions
- Heat 2 tbsp vegetable oil in a large skillet or saucepan over medium high heat. Sauté onions, carrots, and mushrooms, stirring frequently until fragrant and the onions are translucent, about 5 minutes.
- Reduce heat to medium and add garlic and ginger, sautéing 3 minutes more.
- Add butternut squash and red peppers, and cook 5 minutes.
- Stir in soy sauce, oyster sauce, kale, and broccoli, allowing kale to wilt.
- Pour vegetable mixture in a bowl and set aside. Place 2 tbsp of vegetable oil in the same pan over medium high heat.
- Add cold rice and fry for about 5 minutes, or until it starts to brown and smell nutty.
- Pour the vegetable mixture back in the pan with the rice and add in the frozen peas and corn, letting cook 2 minutes more.
- Cook eggs as desired, either frying individually or scrambling. If scrambling, add to the rice before serving.
- Top with freshly squeezed lime juice, sriracha, and cilantro before placing fried egg on top. Sprinkle over chopped garlic scapes/scallions and sesame seeds.
Notes
- Fried Rice is typically made with leftover, refrigerated rice. I made the rice fresh, spread it evenly across a cooking sheet, and put it in the freezer for 20 minutes. Cold rice will fry and crisp up better than hot or warm rice would fry.
