Fall is here, and my kitchen is overflowing with vibrant vegetables! This Fall Vegetable Fried Rice is the perfect way to enjoy the season’s bounty in a quick, flavorful, and satisfying meal. It’s a wonderful, easy dinner that comes together in a flash.
Key Ingredients & Substitutions:
- Cooked Rice: Day-old cold rice is best for fried rice. If you don’t have it, cook fresh rice and spread it on a baking sheet to cool completely before using.
- Hardy Fall Vegetables: Think butternut squash, Brussels sprouts, carrots. Feel free to use what you have!
- Aromatics: Garlic, ginger, and onion add a crucial flavor base.
- Soy Sauce: Use low-sodium if preferred. Tamari works for a gluten-free option.
- Sesame Oil: Essential for that classic fried rice aroma.
Ingredients:
- 2 tablespoons neutral oil (like vegetable or canola)
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 cup diced butternut squash (about 1/2-inch cubes)
- 1 cup chopped Brussels sprouts, halved or quartered
- 1 cup shredded carrots
- 4 cups cooked, cold day-old rice
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 large eggs, lightly beaten (optional, but recommended)
- 1/2 cup frozen peas, thawed
- Salt and black pepper to taste
- Green onions, sliced (for garnish)
How Much Time Will You Need?
- Total Time: 30 minutes
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Servings: 4
- Calories per serving: Approximately 350-400 (depending on ingredients)
- Tools Needed: Large skillet or wok, chopping board, knife, measuring cups and spoons.
Step-by-Step Instructions:
1. Prepare Your Vegetables
Start by chopping your onion, mincing the garlic and ginger, dicing the butternut squash, and preparing the Brussels sprouts and carrots. Having everything ready before you start cooking makes the process smooth and quick.
2. Sauté the Aromatics and Hardier Vegetables
Heat the neutral oil in a large skillet or wok over medium-high heat. Add the diced onion and cook for 2-3 minutes until it softens. Stir in the minced garlic, grated ginger, diced butternut squash, and chopped Brussels sprouts, cooking for 5-7 minutes until the vegetables begin to tenderize.
3. Add the Rice and Soy Sauce
Push the vegetables to one side of the pan. Add the cold rice to the empty side, breaking up any clumps with your spoon. Pour the soy sauce and sesame oil over the rice. Toss everything together, making sure the rice is evenly coated and heated through.
4. Incorporate Eggs and Peas
If using eggs, create a space in the center of the pan. Pour in the beaten eggs and scramble them until cooked. Once cooked, mix the eggs into the rice and vegetable mixture. Stir in the thawed frozen peas and cook for another 1-2 minutes until everything is heated through.
5. Season and Garnish
Taste your Fall Vegetable Fried Rice and add salt and black pepper as needed. Sometimes a little more soy sauce is just right! Serve immediately, garnished generously with fresh sliced green onions.
Storage Instructions:
Store any leftover Fall Vegetable Fried Rice in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm it gently in a microwave or on the stovetop with a splash of water or broth to prevent drying out.
Frequently Asked Questions (FAQ):
-
Can I use fresh rice instead of day-old?
Yes, but it’s best to cook it and then spread it out on a baking sheet to cool completely and dry out a bit before using. This prevents soggy fried rice. -
What other vegetables can I add?
Feel free to experiment with broccoli florets, bell peppers, corn, or even mushrooms. -
Can I make this vegetarian/vegan?
Absolutely! Simply omit the eggs for a vegan version. You can add tofu or edamame for extra protein. -
Is this dish spicy?
This recipe is not spicy. You can add a pinch of red pepper flakes or a dash of sriracha for some heat if you like! -
Why is cold rice best for fried rice?
Cold, day-old rice is firmer and drier, preventing it from clumping together and becoming mushy when stir-fried. -
Can I use brown rice?
Yes, brown rice works great! Just ensure it’s cooked and cooled before adding it to the pan.
