Vegetable Fried Rice

Vegetable Fried Rice

Vegetable Fried Rice
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 cup uncooked brown rice
  • 2 cups Saffron Road Vegetable Broth
  • 3 tablespoons grapeseed or olive oil
  • 1 red bell pepper, chopped
  • 1 medium crown broccoli, chopped into florets
  • 2 medium carrots, peeled and chopped
  • 4 cloves garlic, minced
  • 1 bunch green onions, chopped
  • 3 to 4 tablespoons liquid aminos (or low-sodium soy sauce), to taste
  • 1 cup green peas (frozen or canned)
  • ½ teaspoon sea salt, to taste
  • 3 large eggs, well beaten and scrambled
Instructions
  1. Add the rice and vegetable broth to a saucepot, cover, and bring to a full boil. Reduce the heat to low and simmer until broth has been absorbed, about 35 to 40 minutes.
  2. While rice is cooking, heat the olive oil over medium-high in a large skillet or wok. Add the bell pepper, broccoli, and carrots. Sauté, stirring occasionally, until vegetables are cooked through and have a golden brown crisp, about 10 to 12 minutes.
  3. Add the garlic, green onion, and liquid aminos. Continue cooking 3 minutes, until garlic is fragrant.
  4. Add the green peas, sea salt, and cooked rice. Stir well to combine. Heat on high until rice has a crisp on the outside, about 2 minutes. Taste rice for flavor and more liquid aminos and salt as desired.
  5. Scramble three eggs in a small skillet over medium heat and cook until cooked through, about 3 minutes. Stir the scrambled eggs into the fried rice and serve alongside an entrée.