Vegetable Fried Rice Best Easy

Vegetable Fried Rice is my go-to on busy weeknights when I want something colorful, filling, and packed with comforting flavors. This recipe transforms plain rice and everyday vegetables into a restaurant-worthy side or main dish that works all year round.

I first whipped this up on a night when the fridge was almost empty but the craving for takeout was strong. Now it is one of the most requested dishes in my family rotation because everyone can customize their bowl.

Ingredients

• White long grain rice: gives the best texture and holds up to frying try to avoid short grain or instant for authentic crispiness
• Chicken broth: infuses every grain with extra flavor opt for low sodium to control saltiness
• Soy sauce: gives that essential savory punch choose a high quality naturally brewed brand
• Mirin: brings a gentle touch of sweetness found in the international aisle but still optional
• Hot sauce: adds a gentle kick Sriracha or chili paste work well
• Sesame oil: gives signature toasted flavor use a few drops for aroma
• Ground turmeric, ginger, and white pepper: these spices brighten up the entire dish use fresh ground for boldest taste
• Butter: richer scrambled eggs make all the difference use real butter for fluffiest results
• Peanut oil: gives a hint of nuttiness and high heat tolerance you can use olive or canola in a pinch
• Yellow onion and garlic: set up the flavor foundation look for firm onions and fresh garlic
• Frozen peas and carrots: convenient and colorful grab a no salt added option if possible
• Fresh bean sprouts: deliver crunch and freshness choose crisp white sprouts from the produce fridge
• Green onions: add color and gentle sharpness lighter tops make a pretty finishing touch
• Eggs: scrambled for protein try to use farm fresh if you can find them

Step-by-Step Instructions

Cook the Rice:

Add chicken broth to a saucepan and bring just to a boil Add the uncooked rice and be sure all grains are submerged Bring back to a boil then cover the pot Reduce the heat to a gentle simmer and let the rice steam without stirring for fifteen minutes After fifteen minutes check Under the lid if the liquid is gone and the grains look fluffy the rice is finished If there is still liquid cover again for five more minutes Spread the rice on a flat tray and refrigerate until fully cooled This step prevents sogginess and creates the crisp grains you want in fried rice

Scramble the Eggs:

Melt butter over medium low heat in a nonstick skillet Add beaten eggs Let them gently set then stir and scramble until just cooked Remove from the pan and set aside You want plump tender curds so do not overcook

Prepare the Sauce:

In a small bowl mix together soy sauce chicken broth mirin hot sauce sesame oil turmeric ginger and white pepper Stir well until combined and set aside

Sauté the Vegetables:

Add oil to a wide skillet over medium high heat Toss in the diced onions Cook for five minutes until soft and fragrant Add minced garlic and cook just two minutes so it does not brown

Stir Fry Everything Together:

Add frozen peas and carrots Stir and cook for two minutes so vegetables are heated through Add the chilled rice bean sprouts and the prepared sauce Turn heat up to medium high Toss everything together for about three minutes letting the rice take on a golden color as it soaks up the sauce

Add the Eggs and Finish:

Reduce heat to medium Gently fold in the scrambled eggs and green onions Toss to distribute evenly and warm through Remove the pan from heat Serve immediately

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My favorite part of this dish is the bean sprouts They add a crunch that makes every bite special I remember watching my kids dig the sprouts out first so I always buy double and toss extra for them The family jokes that it is not real fried rice without bean sprouts

Storage Tips

Keep any leftovers in a sealed container for up to three days in the fridge. This makes an amazing lunchbox option because the flavors develop even more overnight. For longer storage freeze in portioned bags and reheat straight from the freezer in a hot pan.

Ingredient Substitutions

If you do not have chicken broth vegetable broth or plain water will work in a pinch. You can use brown rice or even quinoa for extra nutrition. Omit the eggs for a vegan version or add extra tofu. For gluten free make sure to pick a gluten free soy sauce brand.

Serving Suggestions

This fried rice is excellent as a stand alone meal or as a hearty base for any stir fry. Serve with grilled chicken beef shrimp or tofu. Sometimes I top it off with extra hot sauce or sliced avocado for a creamy finish.

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Cultural and Historical Context

Vegetable Fried Rice grew out of Asian home kitchens as a way to turn leftovers into something special. Every family puts their own spin of which veggies or proteins to use Sometimes I borrow inspiration from Thai versions by tossing in a squeeze of lime and a handful of basil at the end

Recipe FAQs

→ What type of rice offers the best texture?

Chilled long grain white rice yields the best texture, staying fluffy and absorbing flavors beautifully.

→ Can I use fresh or frozen vegetables?

Both fresh and frozen peas and carrots work well. Use what's available for convenience and color.

→ Is it necessary to rinse the rice before cooking?

Rinsing is optional. Skipping it keeps the rice a bit stickier, but rinsing removes extra starch for a firmer grain.

→ What substitutions can I make for the protein?

Scrambled eggs are classic, but you can add chicken, shrimp, tofu, or omit entirely for a lighter option.

→ How do I keep the rice from becoming mushy?

Use thoroughly cooled or leftover rice. Frying in a wide skillet also helps keep grains separate and crisp.

→ Can I prepare this dish ahead of time?

Yes, it stores well in the fridge for up to three days and freezes for up to three months.