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Vegetable Fried Rice

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Red pepper jelly transforms Meatless Mondays from dull to delightful in this new favorite that will save you time in the kitchen and waiting for the delivery guy.

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Cal/Serv: 520
Yields: 4
Total Time: 0 hours 25 mins
8 oz. broccoli crowns
3 tbsp. red pepper jelly
2 tbsp. low-sodium soy sauce
4 tbsp. canola oil
1/2 package mushrooms
Kosher salt and pepper
2 clove garlic
1 piece fresh ginger
1 large carrot
1 1/2 c. frozen peas
3 c. cooked long-grain white rice
Sliced scallions
  1. Fill a large saucepan with 1 inch of water and fit with a steamer basket (or fill a large skillet with 1/2 inch of water). Bring the water to a boil. Thinly slice the broccoli stems and cut the tops into tiny florets. Place in the basket (or skillet), cover the pan and steam for 4 minutes. Transfer the broccoli to a large bowl.
  2. Meanwhile, in a small bowl, whisk together the jelly and soy sauce; set aside.
  3. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the mushrooms, season with 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, tossing occasionally, for 4 minutes. Add the garlic, ginger, carrot, and peas and cook, tossing, for 2 minutes. Add the jelly mixture and cook, tossing, until it melts, 30 seconds; transfer to the bowl with the broccoli.
  4. Wash and dry the skillet, then heat the remaining 2 tablespoons oil over medium-high heat. Add the rice and cook, tossing occasionally, until it begins to crisp at the edges, about 5 minutes. Fold in the vegetable mixture. Serve with the scallions, if desired.
Iain Bagwell
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