Fried rice is the perfect blank canvas for any veggie odds and ends you have lying around, as well as any leftover rice you have in the fridge or freezer.
1 medium onion
1 small bell pepper
8 oz mushrooms
1 1/2 cups broccoli florets
12 oz peeled, deveined raw shrimp
2 tbsp vegetable oil
1/4 tsp salt, plus more for seasoning
3 cups packed fresh spinach
2 tbsp reduced-sodium soy sauce
4 cups cooked rice
Finely chop the onion. Chop the bell pepper, mushrooms, and broccoli. Pat the shrimp dry.
In a large wok or deep 12-inch skillet, heat the oil on medium-high. Add the shrimp and cook 2–3 min., until browned. Transfer to a bowl.
To same skillet, add the onion and bell pepper. Cook 2 min., stirring often. Reduce heat to medium. Add the mushrooms, broccoli, and ¼ cup water, scraping up any browned bits. Season with the salt. Cover skillet and cook 3–4 min., until broccoli stems are tender, stirring occasionally.
To same skillet, stir in the spinach until wilted. Increase heat to high. Add the soy sauce, then the rice and shrimp. Cook 3 min., until rice is hot, stirring constantly. Season with salt to taste.