Amp up your fried rice by using roasted vegetables for more flavor and depth with this Roasted Vegetable Fried Rice. Roasted broccoli and carrots are chopped finely and tossed in this rice dish with garlic, eggs, peas, and brown rice.
Roasted Vegetable Fried Rice
I’m always looking for ways to “amp up” traditional recipes. Food ruts and boredom often stem from eating the same flavors and textures over and over again. And for me, I find that rice dishes can get a little predictable.
That’s why I’ve taken fried rice and elevated it by adding in finely chopped roasted vegetables. I’ve chosen broccoli and carrots, because they’re easy to find in any grocery store, have the perfect balance of earthy and sweet when roasted and mix easily into rice.
The fried rice has the traditional peas and eggs and gets a little crunchy (like true fried rice) when you stir it together in the skillet with the rice. I use microwaved brown rice, because it’s easy and quick – just like takeout! You can use whatever rice you prefer or even swap in some riced cauliflower, farro, or quinoa!
And just like true fried rice, you can heat this up for leftovers and it tastes just as good (maybe even a little better!) I recommend adding a dash of soy sauce and some splashes of vegetable broth when you heat up the rice, so it doesn’t stick to the pan and rehydrates the rice.
If you’re a meat eater, you can add some shredded chicken, shrimp, or whatever animal protein you prefer. Make it yours!
Recipe
Serves 3-4
10 minPrep Time
30 minCook Time
40 minTotal Time
Save RecipeIngredients
- 5 cups of broccoli florets
- 5 bagged carrots, peeled and sliced into ¼” thick pieces (I slice diagonally)
- olive oil, to drizzle
- ½ teaspoon garlic powder
- salt and pepper
- 3 teapsoons sesame oil
- 1 large garlic clove, minced
- ½ cup frozen peas
- 2 eggs
- 1 tablespoon low sodium soy sauce
Instructions
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. On one end, lay out the broccoli. On the other end, lay out the carrots. Drizzle both with olive oil and toss each to coat. Season with garlic powder, salt, and pepper. Roast for 25 minutes, remove the broccoli (and set aside) and roast the carrots for another 10-15 minutes or until fork tender.
- Once vegetables are done roasting, chop the vegetables up. Set aside.
- Heat the oil in a large skillet over medium-high heat. Once oil is shimmering, add in the garlic and peas and stir for 1 minute to heat up the peas. Add in the cooked rice and the chopped roasted vegetables and stir well to combine. Create a cavity in the center of the mixture and add in the eggs. Scramble the eggs and once scrambled, stir to combine with the rest of the rice mixture. Pour over the soy sauce, stir to combine well, and serve.
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