Delicious Homemade Fried Veggie Rice Recipe: A Southern Favorite
Today, we’re taking you on a delicious journey through the heart of Southern comfort food with a twist: our Delicious Fried Veggie Rice.
This vibrant dish is a mouthwatering blend of earthy mushrooms, crisp shredded carrots, sweet peas, fluffy scrambled eggs, and nutty brown rice. Perfect as a side dish or a hearty main, it’s packed with healthy veggies and bold flavors that you can easily customize with your favorite ingredients. Let’s get cooking!
Fried veggie rice is a classic Southern comfort dish, but what makes this version special is the combination of fresh, wholesome vegetables and the savory richness of perfectly cooked rice.
It’s a great way to incorporate more veggies into your meals while keeping things light, yet flavorful. Plus, the combination of textures—from the crunchy carrots to the soft, succulent mushrooms—adds depth to each bite.
Key Ingredients
- Nutty Brown Rice: Brown rice adds a lovely, slightly chewy texture and nutty flavor, making this dish heartier and healthier.
- Fluffy Scrambled Eggs: The eggs add a layer of creaminess and richness that balances the veggies perfectly.
- Sweet Peas: Sweet and vibrant, peas add a pop of color and a burst of flavor.
- Shredded Carrots: Crisp and fresh, carrots bring a hint of sweetness and a crunchy texture to the dish.
- Purple Bell Peppers: Unique in color and slightly milder in taste than green or red peppers, purple bell peppers give a burst of freshness and a vibrant hue.
- Earthy Mushrooms: Mushrooms offer a savory, umami flavor that deepens the overall taste of the dish.
Ingredients You Will Need:
- cooked nutty brown rice
- large eggs, scrambled
- sweet peas, drained
- shredded carrots
- large purple bell peppers, diced
- sliced mushrooms
- olive oil
- soy sauce (or tamari for gluten-free option)
- minced garlic
- black pepper
- salt (adjust to taste)
- chopped fresh green onions (optional for garnish)
Flavor-Packed Homemade Fried Veggie Rice Recipe for Any Occasion
This fried veggie rice is versatile and can be adapted to suit your preferences. Feel free to:
- Swap the mushrooms for zucchini or squash for a lighter bite.
- Use white or jasmine rice for a softer texture.
- Add tofu or chicken for extra protein.
The combination of whole grains, fresh vegetables, and minimal oil makes this dish a healthy option for your family.
Brown rice is a rich source of fiber and essential minerals, while the vegetables are packed with vitamins, antioxidants, and plant-based nutrients. Plus, this recipe is a great way to cut down on takeout and enjoy a homemade meal that’s easy on the waistline.
There’s nothing better than sitting down to a bowl of homemade fried veggie rice, knowing that each bite is bursting with flavor and packed with nutritious ingredients. Whether you’re serving it as a main dish or pairing it with your favorite Southern entrée, this dish is sure to become a family favorite.
Let us know how you customize your veggie fried rice, and be sure to tag us on social media using #SincereScribbles! We love seeing your creations!
Homemade Fried Veggie Rice Recipe
Equipment
- 1 large wok of frying pan
Ingredients
- 4 cups cooked nutty brown rice
- 3 large eggs
- 1 can (15 oz) sweet peas, drained
- 1 bag (10 oz) shredded carrots
- 2 large purple bell peppers, diced
- 1 pound sliced mushrooms
- 2 Tbsp Sesame Oil
- 2 tbsp olive oil
- 1/4 soy sauce (or tamari for gluten-free option)
- 1 tbsp minced garlic
- 1 tsp black pepper
- 1/2 tsp salt (adjust to taste)
- 1 tbsp chopped fresh green onions (optional for garnish)
Instructions
- Prepare the Rice: If you haven’t already cooked the brown rice, prepare it according to package instructions. You want the rice to be fluffy but firm enough to hold its shape when fried.
- Sauté the Veggies: In a large skillet or wok, heat the olive oil over medium-high heat. Add the minced garlic and sauté for 30 seconds until fragrant. Toss in the mushrooms and cook until they release their moisture and become golden brown, about 5-7 minutes.
- Add Peppers and Carrots: Stir in the diced purple bell peppers and shredded carrots. Cook for another 3-4 minutes, allowing the veggies to soften but still retain some crunch.
- Mix in Peas and Eggs: Add the drained sweet peas and the eggs to the side of the pan and scoot everything else to the side while scrambling your eggs, and then mix with the rest.
- Fry the Rice: Add the cooked brown rice to the pan, breaking up any clumps. Pour the soy sauce over the rice and stir everything together. Cook for another 5-7 minutes, stirring occasionally, until the rice starts to crisp up slightly at the bottom of the pan.
- Season: Sprinkle with salt, pepper, and any additional seasonings you love. Taste and adjust as needed.
- Serve: Garnish with fresh green onions if desired, and serve hot!
