Roasted Vegetable Fried Rice

Name: Roasted Vegetable Fried Rice
Prep time: 15 min
Cook time: 60 min
Yield: 1 servings
Cuisine: Spanish
Ingredients: Vegetables (broccoli, mushrooms, cherry tomatoes, spring onion, onions, zucchini, red bell pepper, and carrots); 1 Egg; 100g cooked basmati rice; 1 Handful of cooked chickpeas; Pink salt; Black pepper; Extra virgin olive oil; Low-sodium soy sauce; Cashews

Rice & pasta

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Today I felt like making this roasted vegetable rice to give a fresh twist to everyday rice. I combine cooked basmati and chickpeas with broccoli, mushrooms, zucchini, and other veggies that turn beautifully golden and full of flavor in the oven. The egg and soy sauce round out the mix, and I finish it off with a handful of cashews that give that lovely crunch I enjoy in every single bite.

The secret to this vegetable fried rice is roasting the veggies without overcrowding the tray, so they brown nicely instead of steaming. It's a wonderful option for a meal when you want something a bit different and want to use up whatever vegetables you have at home, without always serving them the same old way.

If you love this combination, you might also like my Tofu and vegetable fried rice or make great use of your oven with this Roasted vegetable pasta.

Prep: 15 minCook: 60 minServes: 1

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Ingredients

Here are the ingredients you need

Vegetables (broccoli, mushrooms, cherry tomatoes, spring onion, onions, zucchini, red bell pepper, and carrots)
1 Egg
100g cooked basmati rice
1 Handful of cooked chickpeas
Pink salt
Black pepper
Extra virgin olive oil
Low-sodium soy sauce
Cashews

Step by step

Method

1Chop the vegetables, spread them out on a baking tray, and season with olive oil, salt, and thyme.
2Roast the vegetables at 200ºC for about 50 minutes.
3Bring a pot of water to a boil and cook the rice following the package instructions.
4Meanwhile, scramble the egg in a frying pan with a good drizzle of olive oil.
5Next, add the well-drained rice to the pan, followed by pepper and a pinch of salt.
6Add the cooked chickpeas and the roasted vegetables, and stir-fry everything together thoroughly.
7Finally, add a splash of soy sauce and cook until it evaporates and the rice is nicely dry.
8Serve with a scattering of cashews on top.
9All done! Our ROASTED VEGETABLE FRIED RICE is ready to enjoy.

Frequently asked questions

How can I store leftover roasted vegetable rice?

Cool it down quickly and store it in an airtight container in the fridge, ideally within an hour. Eat it within the next 24 hours and reheat it just once, until piping hot throughout.

Can I swap the vegetables for whatever I have on hand?

Yes, you can easily adapt the mix to whatever veggies you have in the fridge. Just cut firmer ones, like carrots, into smaller pieces and keep an eye on the oven, since cooking times can vary.

How do I make this fried rice gluten-free?

Swap the soy sauce for certified gluten-free tamari or gluten-free soy sauce. Remember that low-sodium does not automatically mean gluten-free, so always check the labels on your packaged ingredients.