This healthier vegetarian take on classic fried rice uses orzo instead of rice and a rainbow of fresh vegetables! You’ll only need a few ingredients and 30 minutes to put it on the dinner table.
So I’m unreasonably and slightly terrifying-ly excited about the contents of this skillet, guys.
It’s freaking FRIED RICE MINUS THE RICE. With a new-and-improved method of using orzo which is kiiiiiiiinda a faux rice only it’s actually pasta which = real-deal carbs which ultimately = score.
I’m hoping my excitement is contagious because I can’t possibly be the only one excited about all the possibilities this orzo skillet holds.
It’s quite LITERALLY a skillet full of New Years diet goals.
Minus the actual diet part because trust me, this does noooooot taste like deprive-yoself food.
But then again, I’m not in the habit of making deprive-yoself food around here anyway.
There’s no logic to that, right??
Okay, focusing our undivided attention on this orzo skillet now. We gotta talk.
And by talk I mean talk fast and then eat. Obviously.
Here’s how it goes down, guys >>> Rice got the boot in fried rice to make way for orzo.
Orzo lived happily ever after in one big skillet house amongst a rainbow of veggies, eggs, and aaaaaaaall the other things you find in fried rice.
It was obviously a glorious union. This whole process went down in under 30 minutes too for the record.
The fried orzo skillet process was then made complete by “accidentally” falling facefirst into the skillet.
Don’t question fate, please. Just roll with it.
And in case you missed my point…you are going to freaking.love.this.skillet!!
Rainbow Vegetarian Fried Orzo Skillet
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- 2 carrots peeled and diced into 1/4-in cubes
- 1 onion finely diced
- 2 tablespoons olive oil divided
- 1 cup broccoli florets
- 4 cloves garlic minced
- 3 large eggs lightly beaten
- 12 oz cooked orzo pasta
- 3/4 cup frozen peas
- 1/2 cup thinly sliced green onion
- 1/4 cup soy sauce
- 1/2 teaspoon ground ginger
- Salt and pepper to taste
- In a large skillet over medium-high heat, saute carrot, onion, and broccoli in 1 tablespoon oil until tender. Add garlic and cook 1 minute longer until fragrant. Transfer vegetables to a bowl and set aside.
- In same skillet, heat remaining 1 tablespoon oil over medium heat. Pour beaten eggs into the skillet and let cook, pushing edges to center with a spatula until fully cooked. Transfer to a cutting board and slice eggs into bite-sized pieces.
- Transfer veggies back to skillet and add orzo, cooked egg, peas, green onion, soy sauce, ginger, and season with salt and pepper to taste. Heat orzo skillet through over medium-high heat, stirring occasionally until hot. Serve and enjoy!
Need more veggie options? Try this killer chili next!!