Vegetable Stir-Fried Rice | Recipe Cart | Recipe Cart

Name: Vegetable Stir-Fried Rice | Recipe Cart | Recipe Cart
Total time: 40 min
Ingredients: 3 tablespoons vegetable oil ((divided)); 1 cup roughly chopped broccoli; 1 cup chopped carrots; 1 cup slivered cabbage; 1 cup diced zucchini; ½ cup thinly sliced bell pepper ((cut into 1-inch pieces)); 1 cup shelled edamame or peas; 3 large eggs ((beaten)); Salt and freshly ground pepper ((to taste)); 3 cups cooked and cooled white or brown rice; 1 tablespoon peeled and minced fresh ginger; 2 teaspoons finely minced garlic; ¼ cup low-sodium soy sauce ((or 3 tablespoons regular soy sauce and 1 tablespoon water; plus more for serving)); 1 tablespoon sesame oil ((regular or spicy)); ½ cup thinly sliced scallions ((white and light green parts; plus more for garnish))

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This healthy vegetable-packed stir-fried rice recipe is highly adaptable, allowing you to use whatever rice or vegetables are at hand.

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Ingredients

3 tablespoons vegetable oil ((divided))
1 cup roughly chopped broccoli
1 cup chopped carrots
1 cup slivered cabbage
1 cup diced zucchini
½ cup thinly sliced bell pepper ((cut into 1-inch pieces))
1 cup shelled edamame or peas
3 large eggs ((beaten))
Salt and freshly ground pepper ((to taste))
3 cups cooked and cooled white or brown rice
1 tablespoon peeled and minced fresh ginger
2 teaspoons finely minced garlic
¼ cup low-sodium soy sauce ((or 3 tablespoons regular soy sauce and 1 tablespoon water; plus more for serving))
1 tablespoon sesame oil ((regular or spicy))
½ cup thinly sliced scallions ((white and light green parts; plus more for garnish))