Ginger Vegetable Egg Fried Rice

One of my favorite recipes when I have some extra vegetables in the fridge. Tasty and easy-to-make fried rice.

I usually use whatever vegetables I have on hand but feel free to interchange some of the vegetables. Hope you enjoy!

shaved ginger

1 clove of garlic

soy sauce

rice vinegar (adds a good dose of acidity which gives brightness to the dish)

1/2 cup of rice

1 head of broccoli

1 large carrot

1 potato

spinach

Step one:

I always try and prep my ingredients beforehand because it helps me focus on the cooking rather than scrambling around like a chicken with my head cut off.

Chop all the vegetables into bite-sized pieces.

Place to the side.

Heat oil in a nonstick skillet over medium heat. Add all the chopped vegetables, except the spinach, ginger, and garlic to the skillet. When they are 3/4 the way cooked add the ginger, spinach, and garlic to the pan and season vegetables with a touch of soy sauce and rice vinegar.

While cooking the vegetables cook 1 cup rice in 2 cups water. Bring to boil, turn down to low heat and then cover. Let sit until all the water is absorbed or rice is done.

I usually Like keeping my dish count down, so I always cook the eggs in the same pan as my vegetables, but you can cook them in a separate pan if you prefer.

Break eggs into a separate bowl, whisk thoroughly.

Push fully cooked vegetables to the side of the pan and pour the egg mixture in the pan. Cook the eggs until fluffy.

When the eggs are finished cooking, it's time to add the rice to the pan. Once this is done, add soy sauce to taste and mix together in the pan over low heat. Then serve.