We often have lots of veggies around our place, along with extra fresh eggs so this is a great side dish to use them up. We have been making this dish for most of our married life, in fact I remember in the days when it was just the two of us that we would eat this as a main course. Now it has become a great side dish to have with other stir fry’s or just with what ever!
Veggie filled Fried Rice
2 tbs oil
2 cups uncooked instant rice
2-3 eggs lightly beaten
1 cup chicken broth
1-2 cups fresh veggies of your choice
3 tbsp Soy Sauce
We like our veggies nice and crisply stir fried so we choose to use two skillets to keep the rice and veggies seperate until right at the end. But you could cook the rice first and then just add the veggies to the same pan.
Heat half the oil in a large skillet over medium heat. Add uncooked rice and brown slightly (about 3 minutes). Add eggs and scramble until the eggs are cooked thoroughly. Add broth and soy sauce and bring to a boil. Remove from heat and let stand for 5 minutes.
At the same time stir fry veggies in a wok or skillet with the other half of the oil until crisp/tender. You can use what ever veggies you have around. Last night we used some frozen broccoli, onion, sliced carrots, peas and snow peas. (most of these were from the garden) Other things that would be good in this recipe include cabbage, kale, Chinese cabbage and summer squash. You can also add cubed ham or chicken. Once the veggies are done mix the rice in with them and heat well.
This is a delicious and easy to make side dish. We will often use this as the rice for other Chinese food dishes including our sweet and sour chicken. Other times like last night we have it as a side dish for what ever we happen to be having.