Monday, September 3, 2012

Vegetable Confetti Fried Rice

Frittatas are my tried-and-true answer to leftover vegetables, a quick and easy way to elevate simple ingredients.  It's a food that knows no bound and tastes just as good with potatoes and cheese as it does with bok choy and mushrooms.  While frittatas are a favorite of mine,  I was craving something entirely different this past Friday.  I needed something more celebratory that was appropriate for the occasion: 1.) Ending a long work week filled with teachings, trainings, and meetings, and  2.)  Commencing a Labor Day Staycation in Baltimore and the DMV - DC/Maryland/Virginia.

I happened to have beaucoup brown rice on hand and fried rice seemed like the perfect thing to make with cauliflower, red cabbage, carrots, yellow squash, and spinach.  No?  Why, of course.  This vibrant dish is relatively healthy, delicious, and filled with a variety of shredded vegetables that bears a resemblance to confetti.  More reason to celebrate!

Vegetable Confetti Fried Rice


  • 2 tablespoons canola oil
  • 1/4 cup cauliflower, broken into small pieces
  • 1/4 cup shredded red cabbage
  • 1/4 cup shredded carrots
  • 1/4 cup shredded spinach
  • 1/2 small yellow squash, chopped
  • 2 large eggs
  • 2 cups cooked brown rice
  • 1 teaspoon oyster sauce (or fish sauce)
  • 1 teaspoon sesame oil

Prepare cook station with mise en place (i.e., put everything in place needed for cooking). In a wok or large skillet, heat the canola oil over medium heat.  Add the vegetables and cook for 2-3 minutes until slightly tender.  Add the eggs and scramble.  

Add the cooked brown rice to skillet and stir to combine well.  Drizzle with oyster sauce and stir to incorporate into the dish.  Cook for 2-3 minutes.  Drizzle with sesame oil and stir to incorporate into the dish.  Cook for 2-3 minutes.  Enjoy.

Cook's Note - Feel free to include any of the following ingredients: chopped onions, shrimp, chicken, or soy sauce to taste before eating

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