Big Skillet Vegetable Fried Rice for 8
A mild veggie fried rice-style skillet using cabbage, carrots, green onions, mushrooms, and asparagus. Easy to make in one pan, economical, and great for both adults and small kids.
Back to full listIngredients
- Green Cabbage 1 lb $0.59/lb sale
- Carrots 1 lb $1.69/lb
- Green Onions 2 bunches $1.50 each
- Kroger® Whole White Mushrooms 8 oz $2.79
- Green Asparagus 1 lb $1.99/lb sale
- Garlic 4 cloves $1.50 each
- Ginger Root 1 small piece optional $4.99/lb
- Pantry: cooked rice 8 cups cooked pantry
- Pantry: eggs 6, optional pantry
- Pantry: soy sauce, oil as needed pantry
Instructions
- Prep vegetables: shred 1 lb cabbage, dice 1 lb carrots small, slice 8 oz mushrooms, cut 1 lb asparagus into small pieces, and slice 2 bunches green onions. Mince 4 garlic cloves and grate a little ginger if using.
- Heat a very large skillet or pot over medium-high heat with 2 tablespoons oil.
- If using 6 eggs, scramble them first, remove, and set aside.
- Add carrots, mushrooms, cabbage, asparagus, garlic, and optional ginger. Stir-fry 6 to 8 minutes until tender-crisp.
- Add 8 cups cooked rice and stir well, breaking up clumps.
- Add 4 to 6 tablespoons soy sauce to taste. Stir in the eggs if using and most of the green onions.
- Cook 3 to 5 minutes more until hot throughout. Top with remaining green onions and serve.
- For kids, keep seasoning mild and offer extra soy sauce at the table for adults.
Cook time: 40 minutes
Estimated cost: About $14-20
Health notes: Vegetarian if made without fish sauce. High in vegetables and adaptable with eggs or tofu if desired. Good make-ahead option.
Drink pairing: Iced tea or sparkling water; adults could pair with dry Riesling.