Vegetable Fried Rice Best Easy (Print)
Colorful fried rice loaded with eggs, peas, carrots, bean sprouts, and simple savory flavors for any meal.
# Ingredients:
→ Rice
01 -
1 cup uncooked long-grain white rice
02 -
2 cups chicken broth
→ Sauce
03 -
60 ml soy sauce
04 -
60 ml chicken broth
05 -
15 ml mirin (optional)
06 -
5 ml hot sauce
07 -
1.25 ml sesame oil (optional)
08 -
0.5 ml ground turmeric
09 -
0.5 ml ground ginger
10 -
0.5 ml ground white pepper
→ Stir Fry
11 -
15 ml butter
12 -
2 eggs, well whisked
13 -
15–30 ml peanut oil (or substitute olive or canola oil)
14 -
1 small yellow onion, finely diced
15 -
3 garlic cloves, minced
16 -
320 g frozen peas and carrots
17 -
160 g fresh bean sprouts
18 -
3–4 green onions, diced
# Steps:
01 -
Bring 2 cups chicken broth to a boil in a saucepan. Add long-grain rice and submerge it in the liquid. Once boiling again, cover and reduce heat to a gentle simmer. Steam for 15 minutes. Check if the liquid is fully absorbed; if not, cover and cook for an additional 5 minutes as needed.
02 -
Spread cooked rice evenly on a tray and refrigerate until completely cold. This step ensures the rice fries up crisp and separates easily.
03 -
Melt butter in a nonstick skillet over medium-low heat. Add whisked eggs and gently scramble until just set, then transfer to a plate and reserve.
04 -
Combine soy sauce, chicken broth, mirin if using, hot sauce, sesame oil, turmeric, ginger, and white pepper in a small bowl. Whisk until the mixture is smooth and set aside.
05 -
Add peanut oil to a wide skillet over medium-high heat. Sauté diced onion for 5 minutes until softened. Stir in minced garlic and cook for an additional 2 minutes.
06 -
Add frozen peas and carrots directly to the pan and cook for 2 minutes to heat through.
07 -
Add chilled rice, bean sprouts, and sauce to the skillet. Increase heat to medium-high and toss continuously for about 3 minutes, letting rice absorb most of the sauce and turn golden.
08 -
Lower heat to medium. Add scrambled eggs and diced green onions. Gently combine and cook until thoroughly heated.
09 -
Remove from heat. Serve immediately as a flavorful accompaniment to your main course.
# Additional Notes:
01 -
For crisp results, always use cold, dry rice—preferably prepared ahead or leftover. Avoid overcrowding the pan for optimal caramelization during frying.
02 -
Customise with seasonal vegetables like shredded cabbage, bell pepper, mushrooms, broccoli, or snap peas when available.
03 -
Store leftovers airtight in the refrigerator up to 3 days, or freeze for up to 3 months.