Veggie Fried Rice

Hi all you lovely people!

I hope you guys are doing well! I know it’s a weird time and we’re all trying to make it through, but just know that we got this!

At our home, on our days off, we have been filling our time and our tummies by doing a lot more cooking. It’s been a lot of fun and it helps keep us distracted 🙂 While day dreaming recipes we could do for this last weekend, we realized we have some ingredients to make a veggie fried rice.

I’m using the term “fried rice” loosely here because even though there was rice in here it was mostly an abundance of veggies.

We looked up some fried rice recipes to get the general idea and got to cooking. We chopped everything up to bite size pieces.

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We sauteed the onions along with the broccoli and these tofu nuggets (extra protein) first. After cooking for a few minutes we added in our veggies that would not need as much time.

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After all the veggies cooked we took them out and started to cook our rice. We added some ginger, garlic, and chili flakes to the pan, a little while later we added in the cooked rice. I used a packet of Jasmine rice I had left from Trader Joes.

We stirred everything in together at the end to incorporate all the ingredients and took it off heat to add soy sauce. I know you’re thinking, “where the heck is the egg?” We decided instead of having it mixed in with our fried rice, we’d rather have an egg on top.

We cooked up our sunny side up eggs and topped off the fried rice. This was honestly really good and had so many colors in it from the veggies that it was nutritionally dense also.

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We had some leftover which I ended up re-heating in the pan the next day for breakfast and topping off with an egg and sriracha. I did end up adding in some extra kale-it wilts away so quickly and I love the extra green on the plate 🙂

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Have you guys found yourselves in the kitchen more? What have you been doing to distract yourself? Let us know in the comments!