Fried Rice Bowl with Steamed Vegetables
Garlic-ginger fried rice served in bowls topped with steamed broccoli, carrots, and edamame finished with a soy-vinegar glaze. Eggs scrambled into the rice and garnished with chopped peanuts and chili peppers. Quick weeknight meal requiring pre-cooked rice.
Ingredients
- 2 cup cooked rice
- 3 tbsp Colavita Extra Virgin Olive Oil, divided
- 4 eggs, beaten
- 1 tbsp ginger, minced
- ½ cup scallions, chopped
- ⅓ cup soy sauce
- 2 cup broccoli florets
- 2 cup carrots, shredded
- 1 cup edamame, frozen(optional)
- ½ cup peanuts, chopped
- ¼ cup soy sauce
- 2 tsp honey
- 2 tbsp rice wine vinegar
- 3 Colavita Hot Chili Peppers, minced
Instructions
- 1
Heat olive oil in a medium pan, add beaten eggs, scramble lightly, and remove.
- 2
Add remaining oil to the pan, sauté scallions and ginger until softened.
- 3
Add cooked rice and cook until heated and popping.
- 4
Add soy sauce and mix well, then fold in eggs to distribute throughout.
- 5
Divide rice among 4 bowls.
- 6
In the same skillet, add water, broccoli, carrots, and edamame, cover and steam.
- 7
Add soy sauce, honey, rice wine vinegar, and minced chili peppers, cook until combined.
- 8
Divide vegetable mixture among bowls over rice, top with chopped peanuts, and serve immediately.
Tips
Use day-old cooked rice for better texture and to prevent clumping.
Keep all ingredients prepped before cooking to manage quick cooking times.
Good to Know
Refrigerate leftovers in airtight container up to 3 days. Reheat gently in skillet or microwave, adding splash of water if needed.
Prep vegetables and mince ginger and chili peppers up to 1 day ahead. Rice must be cooked in advance.
Serve immediately while rice is warm and vegetables are crisp-tender.
Common Mistakes
Do not use freshly cooked hot rice or it will clump when stir-fried; use cooled or day-old rice.
Do not overcook the vegetable mixture or broccoli will become mushy; steam only 3-4 minutes.
Do not skip folding eggs gently into rice or they will break apart too much.