When I first thought about wanting to start a blog, I always envisioned writing a food blog. If you know me, you know food is sort of “my thing.” Whether I’m happy, stressed, tired, excited, or depleted I cook. And I love to share what I’m making. When my sisters and I were dreaming up the creation of Like a Sister, I realized I could still share my love of food and health, just in a different way than I originally envisioned. I hope that in sharing some of my favorite tried and true recipes, I will inspire you to strive for creating healthier and more home cooked choices for your family!
With the New Year upon us, I’m sure many of you have aspirations to cook more often and to cook with healthier foods, as I do. I want to share with you my Go To Recipe. This is my Go To for when I need to clean out the crisper drawer in my fridge. It’s my Go To for when I’m craving my favorite, Asian food. It’s also my Go To for when I feel like my family needs a big dose of all the veggies. This was most recently served up at our house 3 days ago after we got home from all the days of Christmas festivities and indulgences. It never felt so good to have that huge pile of delicious veggies upon my plate!
I especially love this recipe because it allows me to cook meat for my family separate from the main dish. I dramatically decreased the amount of meat I eat these days so I love a recipe when the meat is optional and on the side! Here it is and I hope you love it! It’s adapted from Cookie & Kate, my very favorite food blogger. I’ve fallen in love with literally every single recipe I find there.
All the Veggies Fried Rice
INGREDIENTS
- 2 Tbsp olive oil
- 3 eggs, whisked
- 1 small white, yellow, or red onion, chopped (Whatever you have on hand)
- 4 or 5 carrots, peeled and chopped
- 4 cups additional veggies, cut into smaller pieces. I love to use broccoli, peppers, mushrooms, and kale but you can use anything you have in the fridge.
- 1 tbsp fresh ginger and garlic (You can find tubes of garlic and ginger that make it easy and fast to throw in the pan.)
- Pinch of red pepper flakes (If you are worried about it being too spicy for kids, you can eliminate this and just throw it on your bowl before serving.)
- 3 cups brown rice (I use my Insta Pot for perfect brown rice. Use equal parts water and rice and cook for 18 minutes.)
- 3 green onions, chopped
- 1 Tbsp Liquid Aminos or Soy Sauce
- 1 tsp sesame oil
- Roasted peanuts and cilantro for garnish
INSTRUCTIONS
- Warm your skillet up to medium or medium high and add the olive oil. I love using my cast iron skillet for extra flavor, but you can use any pan on the stove top or an electric skillet.
- Add the onions and carrots until the onions are translucent, which takes about 5 minutes.
- Add the remaining veggies. If you have more than 3 cups, you may want to throw in the vegetables that take longer to cook, like the broccoli, first and then add the others. Don’t worry about having too many vegetables. I promise you will be thrilled with your leftovers the next day. You may need to add in more olive oil and stir every couple minutes until the veggies are cooked through. This will take about 5-10 minutes, depending on the size of your veggies and how much you have in the pan.
- In a separate pan, cook the scrambled eggs.
- In the middle of the veggies, make a hole and add the garlic, ginger, and red pepper flakes until they are fragrant and start cooking. Next, add the rice to the pan and stir it all together. Cook for 3-5 minutes.
- Stir in the eggs, chopped green onions, Liquid Aminos, and sesame oil.
- Serve in bowls topped with peanuts and cilantro.
I will put some frozen chicken breasts in the Insta Pot with ½ C terriyaki sauce or even just liquid aminos, garlic, and ginger. Cook for 18 minutes and they are done! Perfect to mix into the fried rice for all the meat eaters in your family!
*Be sure to read and follow the directions of the InstaPot carefully and use it only as instructed.
I hope you love this recipe as much as my family and I do!
