Roasted Veggie Fried Rice

roasted veggie fried rice

So turns out Seattle can’t handle the snow too well.  I ended up going to work yesterday only to find out that everyone else had stayed home due to slippery road conditions.  Being from Iowa, the thought never even crossed my mind that it was a snow day.  Originally, it was supposed to snow all day today, so the plan was that we would all work from home today and wednesday.  Well, the snow is coming late (maybe at 4am tonight) and it looks like I might be home on thursday too. Who knew snow meant working from home almost the entire week?  I actually really like working from home.  If I could do it all the time, I would.  I think mostly because I get to wear comfy pants, have fresh brewed coffee from the chemex and make home cooked lunches.  I pretty much couldn’t ask for more.  Tonight’s dinner was all about simplicity.  Since we might be snowed in for a few days, I went to the store and picked up some fresh fruits and veggies.  I wanted to make sure I used some veggies and other food I still had lying around.  And thus, this meal was born.  Super easy and tasty.

I had some day-old rice and some cabbage that needed to be eaten today.  And so it was.

Roasted Veggie Fried Rice  -Print it here!

Ingredients (serves 4)

  • 2 cups cooked rice
  • 1 egg
  • 1/4 head of green cabbage
  • 1 carrot
  • 1/2 cup broccoli
  • 1tbsp olive oil
  • 1 tsp vegetable oil
  • 1 tsp sesame oil
  • 2 tsp braggs liquid aminos (or soy sauce)
  • 1 tsp salt
  • 1 tsp pepper
  • 1/2 tsp crushed red pepper




  • Preheat the oven to 375.
  • Cut up into small pieces whatever veggies you have available. I used green cabbage, a carrot and some broccoli.
  • Spray or cover pan with vegetable oil.
  • Place veggies in a single layer on pan.
  • Cover with olive oil, salt, pepper and crushed red pepper.
  • Cook for 25 minutes, rotating them once about halfway through.



  • Place 1 tsp vegetable oil in a large pan or wok and turn burner to a medium heat.
  • Once warm, scramble egg in oil.
  • Place 1 to 2 day-old rice (that you had leftover in the fridge) into pan with the egg.
  • Add 1 tsp Bragg’s liquid aminos to rice and let cook, stirring occasionally.
  • After a few minutes, throw veggies into the pan as well.
  • Add 1 tsp more of Bragg’s and 1 tsp of sesame seed oil.
  • Let cook until rice starts to brown, about 3-5 minutes.
  • Scoop into bowl and serve!

bowl of rice

And now the wait begins for more of this…

W building

tree snow

snow flakes

What’s your favorite thing about snow days?


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