Glazed Vegetable Fried Rice
Sweet and Spicy
I love combining random sweet and spicy flavors, whether it's cocoa and cinnamon in my chili, or a cheese plate with pepper jack and a dollop of orange marmalade. So whenever I make a stir-fry dish, it usually combines spicy flavors such as garlic, black pepper, and cayenne with sweet ingredients like brown sugar, honey, and basil. Then I tie it all together with the umami flavor of soy sauce and the richness of butter.
Cleaning Out the Fridge
It's a couple of days before payday, and we're running a little low on groceries—so I threw this dish together with the rest of the veggies I had in my fridge and freezer. We have been trying very hard to follow a budget and only go grocery shopping once a week on Friday, so by Wednesday I usually have to start getting pretty creative!
Cook Time
Ingredients
- 10 baby carrots, chopped
- 2 sticks celery, chopped
- 1/4 white onion, chopped
- 10 cloves garlic, peeled
- 1 cup frozen broccoli
- 1 cup brown rice, cooked
- 1 tbsp ginger, minced
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp brown sugar
- 4 tbsp butter
- 1 egg
- Pinch basil
- Pinch cayenne
- 1 cup vegetable broth
Instructions
- Heat 2 tbsp butter in a large skillet.
- Add onion, celery, carrots, and garlic and cook over medium-high heat until softened, about 10 minutes.
- Add broccoli, ginger, 1 tbsp soy sauce, and honey and cook until vegetables begin to brown, about 10 more minutes.
- Deglaze pan with vegetable broth and add brown sugar, cayenne, and basil. Cook until sauce thickens and move vegetables to one side.
- Add remaining butter to the other side of the skillet and heat.
- Add cooked rice and egg and remaining soy sauce and fry in butter for about 5 minutes.
- Serve rice topped with glazed vegetables.
Cracking the Egg
Season to Taste
I personally love the combination of cayenne and basil I discovered recently, but I know those flavors aren't for everyone. I didn't put an exact amount for those spices, because I tend to like things very spicy and was afraid I would overdo it! Please comment below if you have any suggestions and let me know how you made this dish your own! Happy cooking!
© 2018 Molly Adams
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