Garden Harmony Rice Bowl: Vegetable-Packed Fried Rice Delight

Rice Fried Vegetables 🍚🥦

Preparation Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 50 minutes
Servings: 2

Description

For those of you who adore the flavors of vegetable fried rice but feel like you could use an extra veggie boost, this recipe is crafted just for you. Bursting with the freshness of broccoli, cauliflower, and more, this dish promises a delightful array of textures and flavors, all in one satisfying bowl.

Ingredients

• 4 cups broccoli, chopped into bite-size pieces
• 4 cups cauliflower, chopped into bite-size pieces
• 4 green onions, thinly sliced
• 1 portabella mushroom, sliced
• 1 tablespoon butter
• 2 tablespoons margarine
• 1 cup water
• 1/2 cup long grain rice
• 1/2 tablespoon fresh ginger, minced
• Salt, to taste

Instructions

1. Prepare the Vegetables:

   • Begin by chopping the broccoli, cauliflower, and carrots into bite-size pieces.
   • Boil them in a pot of water for about 10-15 minutes, until they are tender yet still slightly crisp.
   • Drain the vegetables thoroughly and set them aside in a large mixing bowl.

2. Cook the Rice:

   • In the same pot used for the vegetables, add 1 tablespoon of butter, salt, and the sliced green onions to 1 cup of water.
   • Bring the water to a boil.
   • Add the long grain rice, reduce the heat to low, cover, and let it simmer for 20 minutes until the rice is fluffy and cooked through.

3. Combine Rice and Vegetables:

   • Once the rice is done, add it to the mixing bowl with the boiled vegetables.
   • Gently mix everything together, ensuring the vegetables are evenly distributed throughout the rice.

4. Prepare the Mushroom Mix:

   • In the same pot (now empty), melt the remaining 1 tablespoon of butter over medium heat.
   • Add the sliced portabella mushroom to the pot and sauté until they begin to release their juices, about 2-3 minutes.
   • Stir in the minced fresh ginger and cook for an additional 2 minutes, allowing the flavors to meld together.

5. Final Assembly:

   • Add the rice and vegetable mixture back into the pot with the mushrooms.
   • Stir everything together gently, allowing the flavors to mingle and the rice to heat through, approximately 1-2 minutes.
   • Taste and adjust seasoning with salt, if needed.

6. Serve Hot:

   • Once everything is heated through and well combined, transfer the rice fried vegetables to serving bowls.
   • Garnish with additional sliced green onions, if desired.
   • Serve hot and enjoy the delightful medley of flavors and textures in this wholesome, vegetable-packed dish!

Nutritional Information (Per Serving)

• Calories: 338.2
• Fat: 12.3g
• Saturated Fat: 7.5g
• Cholesterol: 30.5mg
• Sodium: 170.4mg
• Carbohydrates: 51.3g
• Fiber: 5.4g
• Sugar: 6g
• Protein: 7.7g

Tips and Variations

• Customize Your Veggies: Feel free to add or swap vegetables according to your preference. Snow peas, bell peppers, or snap peas would all be excellent additions.
• Protein Boost: For a protein-rich option, add cooked tofu, tempeh, or even a fried egg on top.
• Spice it Up: If you enjoy a bit of heat, sprinkle in some red pepper flakes or drizzle with sriracha before serving.
• Make it Vegan: Use vegan butter or oil in place of the butter and margarine for a fully vegan-friendly dish.
• Storage: This dish stores well in the refrigerator for up to 3 days. Simply reheat on the stovetop or in the microwave until warmed through.

Enjoy Your Veggie-Packed Delight! 🥢🌿