You all know I love using up leftovers in new and creative ways. The beauty of fried rice is that is the ultimate “use up all the veggie scraps in your fridge” meal. Just make sure everything is cut to approximately the same size and shape so that it cooks evenly, and you’re good to go. I’m now realizing I should have used up the collard greens in my refrigerator for this fried rice, because it’s looking limp and past its prime. I guess tonight’s soup is going to have some thinly sliced collards mixed in!
Psst: Don’t miss the cookbook giveaway after the recipe!
For fried rice, it is important that all the vegetables be chopped to the same small size and approximate shape, or you will end up with some cooked vegetables and some crunchy and raw. I've found it fastest and easiest to shred my vegetables in my food processor, but you can also use a cheese grater or some stellar knife skills!
- 3 tablespoons sesame oil
- 2 tablespoons fresh ginger, peeled and minced
- 2 cloves garlic
- 12 ounces (2 cups) Brussels sprouts, shredded
- 1 cup shredded cabbage
- 2 cups shredded carrots
- 1 cup frozen peas
- 3 cups cooked and chilled brown rice
- 2 green onions, thinly sliced
- 1/4 cup low-sodium soy sauce
- 2 eggs
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- Make sure all your vegetables are cleaned, shredded and measured out before you begin cooking. The stir-frying itself is very quick, and you need to be add things quickly, one after the other, without leaving the wok unattended.
- Heat a wok over high heat. The pan is ready when you can sprinkle a drop or two of water into the pan and it sizzles away immediately.
- Swirl 2 tablespoons of the oil into the hot wok, and add the ginger and garlic. Stir constantly for 10 second, then add the Brussels sprouts and cabbage. Cook, stirring almost constantly, for 1-2 minutes.
- Add the carrots and frozen peas, and stir fry for another minute.
- Add the remaining tablespoon of sesame oil, the rice, and 1/2 the green onion. Cook, again stirring constantly, until the rice is warmed through, about 2 minutes.
- Push the vegetables to the outer edges of the pan, in order to form a sort of well in the middle. Crack the eggs into the vegetable well and cook, stirring constantly, until the egg is cooked through.
- Remove the wok from the heat, and stir in the soy sauce, salt and pepper. Garnish with the remaining green onion and serve.