We love cramming as many vegetables as we can into our fried rice. It’s a great way to try a vegetable that’s new to you. What do you have in your crisper drawer? If you think it might work in this dish, go ahead and add it. You can also add chopped fresh basil or cilantro leaves at the end.
Sharp knife (adult needed)
Wooden spoon or heatproof spatula
- 1 tablespoon toasted sesame oil
- 3 scallions, chopped, whites and greens kept separate
- 2 celery ribs, including the leaves, chopped
- 3 cups assorted sliced or diced vegetables, such as bell peppers, zucchini, cabbage, broccoli, and/ or mushrooms
- 3 cups cups leftover, ideally day-old, cooked brown rice
- 1 teaspoon vegetable oil
- 2 large eggs, beaten
- 4 cups baby kale or spinach
- 1⁄2 cup frozen peas
- 2 teaspoons low-sodium soy sauce
- 1 tablespoon toasted sesame seeds
- 1⁄4 teaspoon crushed red pepper
Put the skillet on the stove and turn the heat to medium-high. When the skillet is hot (if you flick water on it, the water should dance and evaporate), add the sesame oil, scallion whites, celery, and assorted vegetables and cook, stirring once, until they start to brown, 3–5 minutes.
Add the rice and stir until everything is well mixed and heated through. Lower the heat to medium-low.
Push the rice to one side of the skillet and add the vegetable oil. When the oil is hot, add the eggs and cook until set, about 1 minute, scrambling as you go. Mix the eggs into the rice.
Add the scallion greens, kale or spinach, frozen peas, 2 tablespoons soy sauce, vinegar, sesame seeds, and crushed red pepper, if using, and mix well. Cook until the kale or spinach is wilted, about 2 minutes. Now taste the fried rice. Does it need another tiny splash of soy sauce? If so, add it and taste again. Serve right away.
No scallions? No problem! You can substitute chopped onion. Cook the onion in the sesame oil for 5 minutes before adding the celery and other vegetables. You can also add a minced garlic clove, if you like.