vegetable fried rice in a glass bowl next to wildflowers

It may seem obvious that you can make a vegetable stir fry with extra virgin olive oil (EVOO). However, this recipe strikes me as remarkable because it comes out so tasty with its fresh vegetables and EVOO that you don’t need to add anything with MSG. This is my pseudo-Greek version of the Chinese-American restaurant classic I used to miss in Crete.

I appreciate the sweetness of the onion, peppers, carrots, and peas, and sometimes I add chopped cabbage, broccoli, or whatever else I have around. Of course, you can use all sorts of other vegetables instead of, or in addition to, these, and you can leave out the egg if you don’t want it. I tend to add more EVOO at the end, too, for more flavor and health benefits.

Ingredients

  • 1/3 cup extra virgin olive oil (or more!)
  • 3 colorful sweet peppers, chopped fairly small (in ½ inch pieces or so)
  • 1 large onion, finely chopped (probably smaller than the pepper)
  • 3 large carrots, chopped (maybe like the onion)
  • 1 cup frozen peas
  • Other vegetables (optional)
  • 3 eggs (optional)
  • Salt and pepper to taste (or no pepper if you prefer this mild and sweet)
  • A cup or two of your favorite uncooked rice (I like brown basmati or long grain brown rice)
  • 1 bay leaf (optional)
  • 1 or 2 garlic cloves (optional)
  • Additional olive oil (optional)


Directions

Rinse and drain the rice. Start cooking the rice in a saucepan according to the package directions (that is, as required for the type of rice you’re using). I like to add a heaping half teaspoon of salt, a bay leaf, a peeled garlic clove or two, and a bit of extra virgin olive oil as the water begins to boil, and cook the rice with all of that.

Work on the vegetables as described below while the rice cooks, but don’t forget the rice! When it is done, remove it from the heat and set it aside, covered.

Heat the olive oil in a frying pan on medium heat.

Cook the onion and carrots for about 10 minutes, stirring to prevent sticking and allow even cooking.

If you’re adding other vegetables that aren’t listed in this recipe’s ingredients, add the ones that need to cook the longest first.

Add the sweet peppers and cook another few minutes, stirring.

Add the frozen peas and cook a few more minutes, stirring.

When the vegetables are almost as tender as you want them, add the eggs to the same pan, scrambling them and breaking them up into small pieces as they begin to cook. Cook until the eggs are well done, stirring constantly, then turn off the stove.

Add salt and pepper as desired. Mix in the cooked rice. Adjust the seasoning and add more olive oil if you wish.

LondonOliveoil_1

Vegetarian Dishes

Desserts, Sweet Snacks, Breakfast Items

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