Veggie Fried Rice
Enjoy this simple yet yummy fried rice adorned with loads of vegetables, edamame and eggs with your family. No more takeouts when you can Do This At Home.
Servings
Produce
Garlic (Organic)
2 1 Clove
Yellow Onion (Organic)
1/2 0.25 Whole
Carrot (Organic)
3 1.5 oz
Bell peppers (Organic)
3 1.5 oz
Broccoli (Organic)
3 1.5 oz
Sweet Corn
1 0.5 Whole
Green onion
2 1 oz
Protein & more
Brown Rice
1 0.5 cup
Edamame
8 4 oz
Egg
2 1 Whole
Pantry items
Sesame oil
2 1 tablespoon
Sea salt
1 0.5 teaspoon
Spice mix
Fried Rice Sauce
Tamari
1/4 0.125 cup
Rice vinegar
1/2 0.25 tablespoon
Sesame oil
1 0.5 tablespoon
White sugar
1/4 0.125 tablespoon
Sriracha
1/2 0.25 teaspoon
Prep ahead (optional)
a. Medium dice yellow onion, carrots and bell pepper. b. Chop broccoli into bite sized florets. c. Husk sweet corn, remove kernels from cob. d. Mince garlic. e. Thinly slice green onion.
Instructions
1
Cook the rice:
a. In medium saucepan, over medium-high heat, add 2 cups water (1 cup for 2 person portions) and ½ tsp salt. Cover and bring to a boil.
b. Add brown rice. Stir and reduce heat to medium. Cover and cook until tender, about 30 minutes, draining any remaining water.
2
Cook fried rice:
a. Heat 1 tbsp sesame oil (or olive oil) in a large saute pan. Add the garlic (mince), yellow onion (medium dice), carrots (medium dice) and ½ tsp salt. Saute for 2 minutes.
b. Add bell pepper (medium dice) and broccoli (chop bite sized florets). Saute for 3-4 minutes.
c. Move the vegetables to one side of the pan. Beat the eggs and add to the other side. Scramble the eggs and mix with the vegetables.
d. Add the edamame and sweet corn (husk, remove kernels from cob). Saute for 2 minutes.
e. Add the cooked rice and the fried rice sauce. Mix well and cook till the rice gets slightly crispy.
3
Serve:
a. Divide fried rice into plates. Garnish with green onion (thinly slice). Enjoy!
Chef's notes
Prepare the rice a day early and store it in the refrigerator. Fried rice always tastes better when prepared with cold rice.
This recipe has been adapted from Tasty
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
Village Farms,
Marfa, TX
Marfa, TX
Animal Farm,
Cat Spring, TX
Cat Spring, TX
Bouldin Food Forest,
Rogers, TX
Rogers, TX
Buena Tierra Farms,
Fredonia, TX
Fredonia, TX
Dilorio Farms,
Hempstead, TX
Hempstead, TX
Engel Farms,
Fredericksburg, TX
Fredericksburg, TX
Good Flow Honey,
Austin, TX
Austin, TX
Hairston Creek Farms,
Burnet, TX
Burnet, TX
Hifi Mycology,
Austin, TX
Austin, TX
Homestead Gristmill,
Waco, TX
Waco, TX
K. H. Farms,
Poteet, TX
Poteet, TX
Pedernales Valley Farms,
Federicksburg, TX
Federicksburg, TX
Lightsey Farms,
Mexia, TX
Mexia, TX
Texas Olive Ranch,
Carrizo Springs, TX
Carrizo Springs, TX
Thomas Kindle,
Grand Saline, TX
Grand Saline, TX
Top of Texas,
Farwell, TX
Farwell, TX
US Citrus,
Hargill, TX
Hargill, TX
Bella Verdi,
Dripping Springs, TX
Dripping Springs, TX
Country Boy Farms,
Kennard, TX
Kennard, TX
Francis and Thatcher,
Manor, TX
Manor, TX
James Farm,
Prairie Ronde, LA
Prairie Ronde, LA