Yum yum yum! so I’ve already admitted that I love stir frys! They’re easy to make and extremely delicious! well this one is totally mouth watering seriously its delicious!!!
We were actually craving Lee-Ann chin one night but it was like 11 p.m. and obviously they were totally closed! So we looked at what we had for veggies and came up with this… and to be honest it’s wayyy better than Lee-Ann chin like seriously we both love this Veggie Rice stir-fry you need to try it you’ll be addicted!
Now I know that I used minute rice in this recipe and that’s not the most healthyyy… but there’s just something about minute rice that I’ve always loved, I don’t know maybe it’s because I ate it a lot when I was little or the fact that it’s so easy and fast to make? Not sure but it’s just so good. This recipe is also very yummy with basmati rice which I also really like but what I don’t always have time for how longgg it takes to cook… that’s why a lot of times I opt for microwave rice.
Anyways back to this recipe! It’s seriously really fast to make and you can change the veggies around if you have picky eaters in your family.
I also want to note that unless you have a very large stir fry pan I would not double this recipe… the biggest I have made this recipe is using 3 ¼ cups rice and the pan was very full and I have to be careful stirring it… so with that being said I would probably stick to either using 2 different pans or make 2 different batches if you need to double this recipe for a big family Or if you want left overs because this also makes a great lunch the next day or even a second dinner, it is really good re-heated… if it drys out just add a little bit of olive oil or butter and it will moisten back up like it was just made!
another NOTE: I posted this recipe under Gluten Free... some people that eat Gluten Free can tolerate eggs and some can not... if the chicken was fed a high grain/gluten diet you may have some reactions if you are celiac... so my suggestion is, if you are new to going GF and you're not sure just leave to egg out of the recipe it will still taste delicious! if anyone tries this recipe comment below what you thought and how it worked out for you! I would love to hear if you used different veggies and how it tasted!!!
Veggie Rice Stir Fry
yummy vegetables and rice mixed to make a mouth watering stir fry!
- Prep Time: 10 mins
- Cook Time: 35 mins
- Total Time: 45 mins
- Yield: 2-4 1x
- Category: Veggie Rice Stir Fry
- 2 ¼ cups minute rice (also great with brown rice and basmati rice)
- ½ bag of mixed frozen vegetables (string breans, corn, carrots, peas, lima beans)
- ½ onion
- 2 eggs
- ⅓ cup olive oil
- ¼ cup butter (I used earth balance GF, V, SF)
- Use a large frying pan and spray it with non-stick cooking spray
- Add the frozen mixed vegetables on low heat
- Chop the onion and add it to the pan, let it sit on low heat
- Meanwhile use a large microwavable bowl, put the rice and water in the bowl with ⅛ cup or about a table spoon of butter (minute rice 2 ¼ cups rice 2 ¼ cups water) and microwave for about 9 minutes
- Use a small pan, spray it with non-stick cooking spray and add the 2 eggs… (2 options either scramble them which I have done and it is delicious… OR you can put the eggs in the pan scramble them up and let it just sit until cooked or flip-able like an omlet and then remove from pan and chop the eggs up) for this picture I did the eggs like an omlet and chopped them up, its whatever your preference is of how you like your eggs cooked! Both ways are yummy!
- While the eggs are cooking turn the veggie/onion pan heat up to medium heat, once the rice is done add the rice to this pan as well as the ⅛ cup or tablespoon of butter and the ⅓ cup olive oil and mix
- Add the eggs into the mixture as well as salt and pepper, mix and turn up to high heat for 3-5 minutes until its all incorporated!
- Use a large serving spoon to dish this up…SERVE and Enjoy its so yummy!
- Serves 2 large servings OR 3-4 small side dish servings
I will note though that unless you have a very large stir fry pan I would not double this recipe… the biggest I have made this recipe is using 3 ¼ cups rice and the pan was very full and I have to be careful stirring it… so with that being said I would probably stick to either using 2 different pans or make 2 different batches if you need to double this recipe for a big family Or if you want left overs because this also makes a great lunch the next day or even a second dinner, it is really good re-heated… if it drys out just add a little bit of olive oil or butter and it will moisten back up like it was just made!