Transfer the eggs to a bowl and wipe out the pan with a heat-proof spatula. I’ll let you know what I think when I follow your recipe. You’re welcome, Monica! Let me know! So easy and delicious. Serve! That way, each component will be cooked just right, and the vegetables and rice will get a chance to develop those delicious golden edges. :). , cut into 1 cm thick slices, larger pieces halved. Thanks for a great recipe Nagi . It’s so fun to prep all the pretty and delicious veggies. Thank you! I’m happy you enjoyed it. Wow! It is a tasty dish but I would not recommend unless you have an afternoon to prepare it; approximately 2 straight hours. You can use freshly cooked rice if you spread it onto a large tray and let it cool for 5 to 10 minutes first (this gives it a chance to dry out a bit so it doesn’t steam itself in the pan). Takeout fried rice without the MSG :) thanks Kate! Thank you for sharing! (You will not be subscribed to our email newsletter.). OTHER VEGETABLES: You can use any vegetables that you want for this recipe that are suitable for roasting, but you'll need to cut them to size so they roast in 30 minutes. I will make this often. You’re welcome, Karen! Here it is in full glory, and it’s as flavorful as it is colorful. It is 100% free, always will be, no strings attached, and I pay a premium service provider too much money to protect the email details of everyone on my list so no one can ever use it. This is in the oven right now and smells delicious! YES YOU CAN! When choosing veggies, bear in mind that there is only so much surface area and only those veggies on the top will get charred like traditional roasted veggies. xo. I made this fried rice for supper tonight. Canola. For vegetables that cook quickly like asparagus and green beans, toss them on top for the last 15 minutes of bake time (otherwise they'll be a soggy mess). Two of us took care of it all a little too easily:). Hooray! I should always read the directions through first. Recipe yields 2 large or 3 moderate servings (I think you could double it if you have a large enough skillet, but you might not get as much caramelization on the edges of the veggies and rice). Everybody LOVED the rice and vegetable combination and went back for seconds. Thanks Nagi! Wow! Check out my Thai pineapple fried rice. Thank you! Taste, and add a little more tamari if you’d like more soy flavor (don’t overdo it or it will drown out the other flavors) or salt, if the dish needs an extra boost of overall flavor. Hello! I also played around with a variety of vegetables, and all of them worked well as long as they were cut into very small pieces. Oh my gosh! I added a lot of celery, a potatoe, baby red and yellow peppers, orange pepper. I’ve made fried rice many times but wasn’t happy with the way it would turn out. I appreciate your review! N x. I’ve made this one before and I am making it again tonight as my family loved it. I love the idea of a fired egg on leftovers. Thank you again! Ellie, you could try it. It’s hard to find vegetarian recipes that taste delicious and incorporate lots of actual veggies and fill you up. Hello! This is one of my top favorite recipes EVER. Great recipe to use vegetables in your refrigerator already. I love your recipes Kate! This vegetarian recipe features extra vegetables and brown rice. In the meantime, use the edge of your spatula or a spoon to break up the scrambled eggs into smaller pieces. I’m happy you were able to make it with what you had and loved it! Add the remaining veggies and salt. It was delicious! Remove the pan from the heat and stir in the tamari and sesame oil. Get a bit of each type of veggies on the surface so you get some char. Loved this. Wow!!! You must be a perfectionist with your dicing Christina ;). He even asked me to make it again to have on hand in the refrigerator for an easy midnight snack! I love hearing how you went with my recipes! Lastly I sauteed some finely diced red onion, bell pepper, celery, and garlic, then added in the rice, which I “fried” in 2 batches, and then threw everything back into my skillet. You could Andrea, although I find the texture of cold rice slightly off-putting so I’d prefer it warm. It’s like free vegetable broth that is all sucked up by the rice. This is so yummy, I usually do half brown rice and half riced cauliflower, and throw in edamame. We have a winner indeed! While this Oven Baked Rice and Vegetables is great as a side, I usually have it as a meal! Thanks for the recipe. I’m trying to ramp up the excitement, but it won by quite a margin and everyone could see the results of the poll at anytime. The rice and vegetables were really, really, really good. Wanting to make this but wondering what you recommend as substitute the for safflower or avocado oil? Add the scrambled eggs and swirl the pan so they cover the bottom. By the way, Love your site.Thanks. The best thing about it is that you can use just about any veggies you have on hand. You’re going to love it! Kids absolutely demolished it and asked if I could make it again next week. My business has been reduced while my wife’s has exploded, thankfully. Divide into bowls and serve immediately. It was delicious! Yum this is delicious! Love it. I had the exact same issue! LOVE your recipes! And I’m not just saying that to sound cheeky, I’m being serious. Thank you! Thank You for all the vegan recipes You make they are really inspired . And I cannot believe how good it turned out! Leftovers?? Rice Vegetable Medley Recipe: How to Make It | Taste of Home Remove from oven, rest for 5 - 10 minutes. I didn’t have any greens to add but otherwise I followed the recipe exactly. Trying this tonight, just put rice in the oven. Nagi! . It was delicious! PPPS Those who are fans of the Oven Baked Chicken and Rice may notice that this recipe doesn’t call for the step to “oven saute” onions before adding the rice. I used red cabbage and it turned my egg purple but hey, it tastes the same so who cares! Continue cooking, stirring occasionally (don’t stir too often, or … This will be in rotation AFTER this whole mess is over too….and it will be! Bake for 30 minutes. Added baby bok choy but otherwise followed the recipe. In addition to carrots, I used a variety of bell peppers (green, red, yellow) and added edamame. Thank you for a great recipe. I love your creativity, Bridget. Thank you so much for this delicious recipe! I followed the recipe for the vegetable fried rice here and my wife raved over it! Just wanted to say thank you thank you for this, it’s one of the very best in my repertoire! SUCH a great formula for a flexible and completely irresistible dindin! This is a really special combination and I am grateful for now understanding how it should come together. Hi Robin, I’m so glad to hear it! Love this recipe, will be making again!!! Thank you, Nagi! Brown rice will take about 1 hr 10 minutes in the oven. I’m happy you enjoyed it. I combined this recipe with your baked tofu recipe and it was a winner. **Make it gluten free: Be sure to use gluten-free tamari, not regular soy sauce. This recipe checks every single box. Love this — so simple, tasty and filling! About ⋄ Contact ⋄ Cookbook ⋄ Recipes ⋄ Shop ⋄ Subscribe, Cookie and Kate receives commissions on purchases made through our links to retailers. 4. Everyone loved it! Sprinkle with parsley if desired. The only complaint they had was I didn’t make enough for seconds. If you’re looking for more versatile recipes to use up the last of your vegetables, don’t miss this roundup. I set out to create a more interesting take on greasy take-out vegetable fried rice. Thank you! The stars today are thanks for the brilliant inspiration. I made this for my vegetarian, new mom, daughter. I’ve been cooking your recipes for a while now and haven’t found one that didn’t taste great. :). I’m sure you can make yours much more exciting than mine. Or you could add them with the carrots at the beginning of the recipe, in which case they need to be able to hold up to a full 50 minutes baking time. We try to eat plant based/low sodium as often as possible, so I left off the egg and subbed Bragg’s Amino for soy sauce. (It's all free.). BUT what I did with the leftovers had me SHOOK. Cook, stirring occasionally, until the rice is hot and starting to turn golden on the edges, about 3 to 5 minutes. Add the ginger, garlic and red pepper flakes, and cook until fragrant while stirring constantly, about 30 seconds. Of clean up though with the extra bowls like a restaurant dish recipes. Request – well, I couldn ’ t go soggy keep it in the and... 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