Vegetable Fried Rice - Tonua Carano

I've really been into veggies and stir fries lately, and I decided it was time to find a fried rice recipe. My husband hates peas, and I really didn't want to use frozen vegetables, so I did a Pinterest search and found a great recipe (which you can find here). Of course, I modified it to use the veggies we prefer (and what I had on hand). It was a huge hit, so I'm capturing the recipe here so I can remember how to make it with all my modifications.

Prep Time: 15-20 minutes
Rice Cooking Time: 40 minutes
Cooking Time: 15 minutes (not including rice)
Serves: 4-6

Ingredients:

• 2 eggs, whisked
• 1 large onion, diced
• 1 cup diced carrots
• 1 cup diced celery
• 4 garlic cloves
• 2 cups broccoli, cut into small chunks and florets
• 1 cup diced zucchini
• 3 tablespoons butter, divided
• 4 tablespoons soy or Tamari sauce
• 1 teaspoon sesame seeds
• ½ tablespoon sesame oil
• 4 cups cooked brown rice*

Rice Directions: 

I recommend cooking your rice in chicken or vegetable broth. I use Better Than Bouillon's No Chicken Vegetarian Broth, and it is perfect.

I typically undercook my rice just a little. I use brown basmati rice, and I cook it for 35-40 minutes. This gives it a nice 'al dente' texture, and keeps it from sticking together.

If possible, make your rice ahead and refrigerate. Use cold from the refrigerator. If not possible, spread the cooked rice out on a cookie sheet and place in the freezer for 10 minutes or so until completely cooled.

Directions:

Melt ½ tablespoon of butter over medium-high heat. Scramble eggs, adding light salt and pepper. Set eggs aside on a plate for later.

Melt 1 tablespoon of butter over medium-high heat. Add onion, carrots, celery, garlic, and lightly salt. Saute until vegetables are starting to soften (about 5 minutes), stirring occasionally to keep vegetables from sticking or browning.

Add broccoli and zucchini, stir and cover for 2-3 minutes until broccoli turns bright green.

Uncover and add remaining butter. Stir until butter is melted. Then, add cold rice and sesame seeds. Saute rice for at least 3 minutes, stirring occasionally to keep vegetables from sticking or burning.

Add sesame oil and stir. (I have successfully substituted coconut oil for sesame, and it adds a nice sweetness to the flavor. However, I recommend sesame oil, if you have it available.)

Serve.