Winter Vegetable Fried Rice

By January 22, 2021January 19th, 2024Recipes

Chef Tatiana will be showing us a fried rice recipe using winter vegetables. In this recipe, Chef Tatiana is using broccoli, cabbage, and carrots. This is a great way to use up any leftover veggies you may have in the fridge. She also is using a mixture of rice and quinoa. Quinoa will add an extra boost of both protein and fiber to this dish.

Winter Vegetable Fried Rice
Serves 4



2 tablespoons vegetable oil 

1 onion, diced 

1 tablespoons ginger, minced 

1 tablespoon garlic, minced 

2 carrots, peeled and diced 

1 cup purple cabbage, roughly chopped 

1 head of broccoli, roughly chopped 

2 cups kale, chopped 

3 eggs, lightly whisked 

5 tablespoons soy sauce  

1 teaspoon sesame oil 

4 cups cooked brown rice, cold 

3 scallions, thinly sliced 



  1. Heat olive oil in large skillet over high heat. Add the onion, garlic and ginger and sauté 2-3 minutes.
  2. Add carrots and saute for 3-4 minutes. Then add broccoli and cabbage and saute until they become tender, about 2-3 minutes. Add kale and sauté for another 1-2 minutes, or until kale has wilted.
  3. Make a hole in the middle of the pan by pushing veggies to the sides of pan and add eggs. Scramble eggs and then fold in with the veggies. 
  4. Add rice to the vegetable mixture and stir to combine.
  5. Drizzle soy sauce over the rice and vegetables evenly and stir until soy sauce is evenly coated. Add sesame oil and fold in scallions. Taste and adjust seasoning if necessary.