Vegetable Fried Rice Easy (Print)
Rice with vegetables, eggs, and a savory sauce. Quick, flavorful and ideal as a side for meats or on its own.
# Ingredients:
→ Rice
01 -
1 cup uncooked white long grain 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 turmeric
09 -
0.5 ml ground ginger
10 -
0.5 ml 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 cloves garlic, minced
16 -
300 g frozen peas and carrots
17 -
120 g fresh bean sprouts
18 -
3–4 green onions, diced
# Steps:
01 -
Pour 2 cups chicken broth into a saucepan and bring to a boil. Add rice, submerge in the liquid, cover, and reduce heat to medium-low. Steam the rice gently for 15 minutes. Check for doneness; if liquid remains, return lid and continue for 5 more minutes. Transfer cooked rice to a tray and chill in the refrigerator until fully cooled.
02 -
Melt butter over medium-low heat in a nonstick skillet. Add whisked eggs and cook, stirring gently, until set but still tender. Remove from the pan and set aside.
03 -
Combine soy sauce, chicken broth, mirin (if using), hot sauce, sesame oil (if using), turmeric, ground ginger, and white pepper in a bowl. Stir until fully blended.
04 -
Heat peanut oil in a wide skillet over medium-high heat. Add diced onion and cook for 5 minutes until softened. Stir in minced garlic and cook for an additional 2 minutes.
05 -
Add the frozen peas and carrots to the skillet; sauté for 2 minutes. Incorporate chilled rice, bean sprouts, and the prepared sauce. Increase heat to medium-high and toss continuously for 3 minutes, allowing the rice to absorb the sauce and lightly brown.
06 -
Reduce heat to medium. Return scrambled eggs to the skillet along with diced green onions. Toss to combine and heat through. Remove from heat and serve immediately.
# Additional Notes:
01 -
For best results, use chilled rice prepared hours ahead or from leftovers to ensure a crisp texture in the final dish.
02 -
A wide cooking vessel helps prevent overcrowding and yields a more evenly crisped fried rice.
03 -
Shredded green cabbage, bell peppers, broccoli, mushrooms, or snow peas can be added for additional flavor and texture.
04 -
Store any leftovers in an airtight container for up to 3 days in the refrigerator or freeze for up to 3 months.