I made fried rice once before, and I was very “ehhh” about it.
Now, fried rice is not something to be indifferent about.
No! Fried rice is something to crave. On a bad day, a good day … most definitely a hungover day.
Seriously. This fried rice does it for me. Why? Well, let’s start with the fact that we’re really eating a big bowl of vegetables. I have nothing against eating such things, but other people might – so I know this is a big deal. And as much as I enjoy vegetables, sometimes I’m not exactly satisfied after eating them on their lonesome.
This is a big bowl of vegetables that I’m happy to eat with a hangover. Tell me you’ve got veggies with that going on! No, really – tell me. One can never have too many healthy hangover cures.
The first time I ever made fried rice, I followed Mark Bittman’s recipe in The Food Matters Cookbook. And it wasn’t bad, not at all. It’s just that now that I know a thing or two, I got to make it my own way. I looked around at all kinds of fried rice recipes – which, BTW, there are about 1,000,001 different methods to do so – and I made up my own way. I’m not claiming it to be super-authentic, but it will make some damn good fried rice.
Summer had me craving a boat-ton of zucchini and yellow squash. But if you find yourself in a different season or you just plain want to go a different direction, please! Be my guest. Peas and carrots is a classic route for fried rice, and if you go there, be sure to cook the carrots until they’re tender and then add the peas at the end – otherwise they’ll turn a murky greenish-brown color. Not a good look. Broccoli and cauliflower would be another good winter-friendly option. Asparagus in the spring … you get where I’m going with this … endless opportunity!
What makes this fried rice loaded, other than the vegetables? For us, it’s all about the eggs. The little bits of fried egg are our favorite part, so I go heavy.
You load up on what you like, ya dig? 
{And don’t forget the egg rolls!}
- Vegetable or peanut oil
- 4 to 6 large eggs, beaten {we love the eggs so we do 6}
- 1 8-ounce package mushrooms, diced
- 1 red bell pepper, diced
- 1 cup sliced scallions, white and green parts divided
- 5 cups diced mixed summer squash
- 1 6.5-ounce package bean sprouts
- 4 cups day-old cooked brown rice (see note)
- 2 tablespoons minced garlic
- 1 tablespoon minced ginger
- 1 tablespoon rice vinegar
- 2 tablespoons soy sauce
- 1 teaspoon fish sauce or 1 tablespoon sesame oil (see note)
- Kosher salt and freshly ground black pepper
- Before you start: It’s up to you how fine you want to dice the veggies. If you dice them pretty fine like I did, you’re almost sneaking them in as they sort of blend in with the rice. If you prefer, you can dice them into larger pieces.
- Heat one tablespoon oil in a large skillet or wok over medium-high heat. Pour half of the eggs into the hot oil and swirl the pan so that the eggs spread in a thin layer. Fry 1 minute on each side until lightly cooked. Repeat with remaining eggs. Transfer to a cutting board and chop into small pieces.
- Add mushrooms, red pepper, and white/light green parts of the scallion, adding more oil if necessary. Cook for about 5 minutes, until beginning to brown. Remove to a bowl and set aside.
- Add half of the squash and bean sprouts, adding more oil if necessary. Cook for a 2 to 3 minutes, then remove to the bowl of veggies. Repeat with remaining squash and sprouts. (This is because you’ve got a lot of veggies happening – and if you cook them at once, you’ll crowd the pan and they will steam rather than sauté.)
- Coat the pan in oil once more and add the rice, a bit at a time, stirring to break up any lumps. Cook for 2 minutes; add the garlic and ginger and cook for another minute. Stir in the vinegar, breaking up any browned bits from the bottom of the pan.
- Add all of the veggies along with the soy sauce and fish sauce or sesame oil; stir to combine. Season to taste with salt and pepper, and serve with additional soy sauce if desired. (I love extra, Daniel doesn’t.)
obsessed with fried rice. We go to benihana just for that alone. in the kitchen it is one peter’s dish though. so interesting to see it with squash! yum!
Keely Marie recently posted..Sites I’m Loving Right Now
Just discovered your site and can’t wait to stick around! This looks delicious. I love fried rice and this is such a great easy dinner idea for a busy day. I haven’t made it in a while, but whenever I do, I’m a happy camper. Thanks for the inspiration!
Thank you, Laura! Totally a busy day dinner when you’ve got leftover goodies in the fridge. Glad you found me, yay!
I love how you mixed up the veggies with the summer squash! I usually don’t throw in the traditional peas and carrots without thinking twice – definitely mixing it up next time
Looks delish!
Kristina recently posted..Skinny Veggie Chili and Ask Ashley!
keep it up!