Roasted Vegetable Fried Rice

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Roasted Vegetable Fried Rice

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.

Roasted Vegetable Fried Rice

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!

Roasted Vegetable Fried Rice

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!

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Recipe

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5 from 1 vote

Roasted Vegetable Fried Rice

Prep Time10 mins
Cook Time30 mins
Total Time40 mins

Ingredients

  • 2 cups of rice
  • 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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3 comments

Gail Beezley says:
Looks yummy! I don't see cooked rice as ingredient in the recipe - how much do you use?
Austina says:
So easy and tasty it was.

5 stars

Meaghan says:
This looks so great!! Thank you for sharing!

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the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

ingredients⁣
3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

directions⁣
heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.
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