Loaded {Summer Vegetable} Fried Rice
{who it's by}: 
{what it is}: Main Dish
{prep time}: 
{cook time}: 
{total time}: 
{serves}: 6 (main) - 8 (side)
 
This is my take on a healthier fried rice, made with brown rice, loads of zucchini and yellow squash, red bell pepper, mushrooms, and more. There's so much flavor going on here you'll figure it's not takeout - but you'll remember once you finish and you don't have that no-more-Chinese-for-at-least-six-months feeling.
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.)
  5. 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.
  6. 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.)
Notes
Leftover, refrigerated rice is best for making fried rice - but if you don't have it, you can cook your rice and spread it out in a pan to dry and cool, and then refrigerate it for as long as you can. Fish sauce is a Southeast Asian ingredient that adds that "umami" factor. Don't smell it, because it doesn't smell good at all - but I assure you, when you add it in small amounts like this, it's delicious. If you don't have it/are afraid of it, go with sesame oil.
Recipe by 20something cupcakes at http://www.20somethingcupcakes.com/2012/08/loaded-summer-vegetable-fried-rice/