Winter Vegetable Fried Rice

I learned a lot about life this weekend:

Claw Foot Tub Redo

Plumbing projects will always take longer than you anticipate. Always.

On a related note, showers taken in a converted claw-foot tub feel much fancier than regular showers.

A colorful purse is much cuter than a plain old black one.  Plus, it is more likely to go with everything.

It is better to go on a Valentine’s Day date nearly any day in February other than the 14th.

A pasta roller should be at the top of everybody’s kitchen ‘wish list,’ because fresh pasta >> dried.  I know it’s at the top of mine.

And a way-too-large “what are we going to do with all of this?” pot of rice is a wonderful thing if it leads to fried rice.

Winter Fried Rice 1

Winter Vegetable Fried Rice

Prep Time: 30 minutes

Cook Time: 50 minutes

Yield: 6-8 entree servings

Winter Vegetable Fried Rice

This fried rice is very vegetable-heavy. Between the brown rice, vegetables and scrambled eggs, it works well as both a side dish or an entree.


  • 1/4 pound pancetta, cut into 1/4" dice
  • 2 cloves garlic, minced
  • 3 tablespoons canola or vegetable oil
  • 1 large yellow onion, thinly sliced
  • 3 crowns of broccoli (about 1 pound), chopped into bite-sized pieces
  • 3 large carrots, cut into 1/2" dice
  • 3 eggs, lightly beaten
  • 2 cups leftover brown rice
  • 2 tablespoons sesame oil
  • 3 tablespoons low-sodium soy sauce


  1. In a large wok, toss the pancetta and garlic with the canola oil. Cook over high, stirring often, until the garlic and pancetta are browned on all sides, about 5 minutes. Remove from the wok, keeping as much oil in the wok as possible.
  2. Add the onion, broccoli and carrots to the wok, turning to coat with the oil. Stirring often, cook the vegetables over medium-high heat until tender and beginning to brown, about 10 minutes.
  3. Remove the vegetables from the wok and reduce the heat to low. Add the eggs and don't touch them until they begin to set. Once they begin to cook and whiten around the edges, use a spatula to drag the eggs from the edges towards the center of the wok, forming large soft pieces of egg. Continue slowly pushing the eggs back and forth between the edge and center of the wok until mostly cooked through, about 10 minutes.
  4. Return the pancetta and vegetables to the wok and add the rice. Stir well and bring the heat back up to medium-high, cooking until everything is warmed through. Drizzle with the sesame oil and soy sauce and stir well before serving. You may add more sesame oil and soy sauce to suit your tastes.

Make Ahead and Storage

Cover and refrigerate leftover fried rice for up to 3 days.

To cut back on prep and cooking time, the pancetta and vegetables can be cooked in advance. When ready to eat, cook the eggs as directed, then add the meat and vegetables when you add the rice. Cook everything together for 3-5 minutes longer than stated in the recipe to allow everything to warm up.


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