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Vegetable Fried Rice is my weeknight answer to using up leftover rice and whatever fresh or frozen veggies are in the fridge. With a savory sauce, scrambled eggs, and crunchy bean sprouts, it is the ideal side for nearly any meal and sometimes stands in as our main dish when I want to keep dinner quick and colorful.
This recipe saved dinner so many times on busy nights. The first time I tossed in leftover bean sprouts my whole family asked for seconds and now we call it clean out the fridge rice.
Ingredients
- Long grain white rice: for the fluffiest texture try to cook it the day before and let it chill
- Chicken broth: infuses the rice with extra flavor choose low sodium if you want less salt
- Soy sauce: gives that deep savory kick pick a good quality one for best results
- Mirin: adds a touch of sweetness and depth find it in the Asian aisle optional
- Hot sauce: brings gentle heat use your favorite to control the spice
- Sesame oil: boosts the aroma and brings a nutty finish use toasted if you can find it optional
- Ground turmeric ground ginger white pepper: these dry spices layer subtle warmth and color
- Butter: adds richness and helps make perfect scrambled eggs choose unsalted for more control
- Eggs: bring protein and a soft bite use fresh large eggs for best results
- Peanut oil: for authentic flavor plus high heat cooking sub with olive or canola if needed
- Yellow onion: builds a sweet base pick firm and unblemished bulbs
- Garlic: brings savory punch fresh cloves make a big difference
- Frozen peas and carrots: always on hand and no prep required
- Fresh bean sprouts: add signature crunch buy from produce section and look for crisp bright white stalks
- Green onions: brighten the dish at the end choose firm stalks with vibrant color
Step-by-Step Instructions
- Cook the Rice:
- Add chicken broth to a saucepan and bring to a boil. Pour in the rice ensuring all grains are submerged. Once boiling again cover tightly and lower the heat to a gentle simmer. Cook for fifteen minutes undisturbed then check under the lid. If the liquid is absorbed the rice is done otherwise cover and steam for up to five more minutes. Remove from heat and spread rice on a tray. Chill in the refrigerator completely so the grains firm up and will fry up crispy later.
- Scramble the Eggs:
- Melt butter in a nonstick skillet over medium low heat. Add well whisked eggs and gently stir with a spatula. Cook slowly until just set with no liquid remaining then remove from the pan and set aside making sure not to overcook or brown the eggs for a tender bite later.
- Sauté the Vegetables:
- Heat peanut oil in a wide skillet with lots of surface area over medium high. Add diced onions and sauté until translucent and just beginning to turn golden about five minutes. Add minced garlic and stir for two minutes until fragrant and not browned.
- Stir Fry Vegetables and Rice:
- Toss in the frozen peas and carrots straight from the freezer and cook while stirring for two minutes so they thaw and heat through. Add the chilled rice and fresh bean sprouts. Increase the heat if needed and pour in your pre mixed sauce. Toss the entire mixture continuously for about three minutes so the rice absorbs the sauce flavors and begins to get a little crusty.
- Finish and Serve:
- Lower the heat to medium. Return the scrambled eggs to the pan along with diced green onions. Toss gently to distribute everything well and warm through. Once warmed and fragrant remove from heat and serve immediately while the rice is fresh and hot.
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Green onions are always my favorite finishing touch. I love their sprinkle of freshness and color and my kids always ask to chop the tops themselves. Passing the knife and those crisp greens around the table always gets everyone involved and smiling.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to three days. The rice also freezes surprisingly well. To reheat just sprinkle a little water on top and microwave stirring halfway through until warmed and steamy. This helps keep the rice from drying out and keeps those veggies soft but not soggy.
Ingredient Substitutions
If you are out of chicken broth use vegetable broth or even just water with a splash of extra soy sauce. You can swap out long grain rice for jasmine or even brown rice if you want extra fiber. For an egg free version simply leave out the scrambled eggs or try tofu for added protein. Peanut oil gives the best taste but feel free to use what you have.
Serving Suggestions
Vegetable Fried Rice goes with almost anything. We love this as a side for grilled chicken pork chops or even alongside baked tofu. Try folding in leftover cooked shrimp or rotisserie chicken for a fast main meal or serve under stir fried veggies and a drizzle of extra sauce. It is also fantastic rolled into lettuce wraps for light lunches.
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Quick Cultural Note
While fried rice is popular around the globe this homemade version combines classic Asian techniques with American pantry staples. Fried rice began as a way to reduce waste and use up leftovers a tradition I really appreciate. Every family makes it a little differently and that is what makes it so fun to customize.
Recipe FAQs
- → What kind of rice works best?
Long grain white rice, especially when cooked and cooled ahead of time, gives the best texture and holds up well during frying.
- → Can I use other vegetables?
Absolutely! Try adding cabbage, bell peppers, broccoli, mushrooms, snow peas, or even zucchini for extra flavor and color.
- → Is cauliflower rice a good substitute?
Yes, cauliflower rice can be used for a lighter option. Sauté it in the sauce for a few minutes before adding other ingredients.
- → How do I keep the rice from becoming mushy?
Chilled, day-old rice is best. It helps the grains stay separate and absorb the sauce without getting soggy.
- → What can I serve this with?
It pairs well with chicken, beef, pork, seafood, or as a flavorful vegetarian main on its own.
- → How should leftovers be stored?
Store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat in a skillet for best texture.