Oven Roasted Vegetables Brown Fried Rice

Looking for a quick and easy meal that's both delicious and healthy? Look no further than this Convection oven-roasted vegetable fried rice recipe! This dish will satisfy your cravings with crispy veggies and tender, moist rice. And the best part? Fried rice is best made with slightly dry day-old rice, so it's a great way to use any leftover rice in the refrigerator. So why not try it today and see how tasty and satisfying it can be?

The convection roast mode on your oven engages the top and bottom heating elements. It circulates hot air around the food, producing perfectly crispy and evenly roasted veggies every time. Try it and taste the difference!

PREPARATION

For the rice

Cook the rice a day in advance. When cooled, spread the cooked rice onto a rimmed baking sheet or into a casserole, cover, and refrigerate. The rice can be steamed in a saucepan or uncovered in the steam oven. Brown rice was used in this recipe and cooked for 38 minutes at 220°F in a steam oven.

For the vegetables:

Preheat the oven to 375°F in the convection roast mode.

Cut the potatoes and onion into wedges and slice the cauliflower. Place the vegetables in a large bowl and toss with olive oil, salt, and freshly ground pepper.

Spread the vegetables onto a rimmed baking sheet, spreading them out so they are not crowded, and bake for 20 minutes. Don't worry if you have to use two trays; they will cook evenly in Convection.

Toss the mushrooms in a separate bowl with olive oil, salt, and pepper. When the timer has elapsed, add the mushrooms to the baking pan and cook for another 10 - 15 minutes until the vegetables are crispy around the edges.

Preparing the rice:

When the mushrooms go into the oven, heat a large saute pan or wok to heat the rice. The pan needs to be very hot to stir-fry the rice, so let it heat on medium-low heat until it is evenly heated.

Meanwhile, prepare the stir-fry sauce by combining the cumin, turmeric, garlic, 2 tbsp chopped chives, oregano, olive oil, and soy sauce.

Mix the stir-fry sauce with the rice and add to the pan. Immediately increase the heat to medium high and cook the rice until heated, approximately 5 minutes. Move away the pan from the heat and cover with a lid. 

Remove the roasted vegetables from the oven and mix them with the rice. Garnish with the chopped chives.

Serves 2

Recipe ingredients

INGREDIENTS

1 small cauliflower, thick core removed, cut into 1/2" thick slices

16 ounces tree Oyster Mushroom or any mushroom you prefer

5 small potatoes cut in wedges

1 Medium yellow onion, cut into wedges

2 cups cooked brown rice

1 tsp ground cumin

1 tsp ground turmeric

1 clove garlic, chopped

2 tbsp fresh oregano leaves chopped or 1 tsp dried oregano

3 tbsp chopped chives or green onion

1/8 cup olive oil

1/4 cup low sodium soy sauce

Mix veggies in a bowl

Mix the stir fry in a bowl

Tree Oyster mushrooms