« Back to recipes

Vegetable Fried Rice

Chef Lisa Kalabokis

Seasonal
Soups & Sides
All seasons

Ingredients:
● 3 tablespoons olive oil
● 4 cloves garlic, peeled and minced
● 1 tablespoon ginger, peeled and minced
● 5 cups assorted vegetables, washed and chopped (bok choy, tatsoi, carrots, chard,
scallions, celery, peas, squash)
● 5 cups cold cooked rice
● 2 teaspoons toasted sesame oil
● 5 eggs, lightly beaten
● 1⁄4 cup soy sauce
● Salt and pepper


Method:
1. In a large, heavy bottomed pan, heat the olive oil over medium heat.
2. Add the garlic and ginger, and cook for 30 seconds. Add the crunchy vegetables
(carrots, celery, etc.) and cook for about 5 minutes until done but still a little crisp.
3. Add the leafy vegetables (bok choy, chard, scallions) and cook for a few more minutes.
4. Add the rice and toasted sesame oil, stirring to combine. When the rice is hot, add the
eggs and soy sauce, cooking until the eggs are dry. Season with salt and pepper.

Return to recipe listing »

Know your food, know your farmer
Locations & hours
May through October (Outdoors)
Lincoln Park
N. Clark St & N. Lincoln Ave
Wednesdays and Saturdays, 7am–1pm
June through October (Outdoors)
West Loop, Mary Bartelme Park
115 S. Sangamon St
Saturdays, 8am–1pm
November through April (Indoors)
Peggy Notebaert Museum
2430 N. Cannon Dr.
Saturdays, 8am–1pm

Full schedule »

Business office
2613 W. Lawrence Avenue

Chicago, IL 60625

(773) 880-1266

Contact us »

Follow us on Instagram

GreenCityMarket

Proud member of the Farmers Market Coalition

Donate