Wednesday, October 12, 2011

Dorm Room Dinner: Veggie Fried Rice

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Remember that plain old white rice you saved from Monday's dinner?  Or, really, any leftover rice at all?  Well, now you have the perfect start to an easy delicious dinner!  Fried Rice is one of John's favorite dishes when we go out to a Chinese restaurant.  Of course, who doesn't like fried rice?  It pretty much is just delicious.  Making it at home, though, you have the opportunity to cut out a lot of calories, and since I made mine vegetables only, it's a great light dinner!  You can even serve smaller portions as a side dish if you prefer.

The recipe inspiration comes from Edible Perspectives.  I saw it, loved it, and immediately bookmarked it.  But it was Jennie of In Jennie's Kitchen, another blog that I have been following for some time, that was smart to suggest premade rice.  Jennie has been going through some tough stuff lately, and while she is devestated, her writing has been tremendously inspirational.  In fact, I often talk to both John and my mom about what she writes, and it reminds me to be so thankful for the people I have in my life!

John said he would basically eat this every night for dinner if I wanted to make it.  He quickly said he "loves" my other dinners but that this was "excellent".  He didn't even know it was good for him!  Plus, I cut up the mushrooms so small he ate them without complaint.  Dani: 1, John: 0.  Also, because of our new location, the grocery store is a trek.  I am sure more complaints will be forthcoming but I bought a veggie "stir-fry" pack at Whole Foods. I didn't have to cut anything up and it had some great veggies including asparagus, carrots, and peppers already sliced for us. 

Veggie Fried Rice (adapted from here)
Serves:  2 (for dinner; 4 for a side dish)
2 tablespoons olive oil
2 cups rice (precooked)
2 cup vegetables (assorted)
1/4 cup soy sauce
2 eggs
2 tablespoons sesame seeds

I use my wok for this but you can use any large skillet.  Make sure you have enough room though!

Add one tablespoon olive oil to the pan.  Add the rice and toast the rice for about 3 minutes.  Set aside.  Add the remaining olive oil to the pan and add the vegetables (I used mushrooms, asparagus, carrots, peas, and peppers).  Cook until the vegetables are tender, about 10 minutes.  Add the rice back to the mixture and then add the soy sauce, mixing well.  Push the mixture to the sides of the skillet, leaving a hole in the middle.  Crack the two eggs and let them cook, stirring occasionally for about 5 minutes.  Once they are fully cooked, mix them quickly into the rice/veggie mixture.  Place on two plates and top with sesame seeds.  Serve immediately.

Until the next time my oven is on...


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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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