Vegetable Fried Rice Best Easy (Print Version)

# Ingredients:

→ Rice

01 - 2 cups chicken broth
02 - 1 cup dry long-grain white rice

→ Sauce

03 - 60 ml chicken broth
04 - 0.5 ml ground white pepper
05 - 0.5 ml turmeric powder
06 - 0.5 ml ground ginger
07 - 60 ml soy sauce
08 - 5 ml your favorite hot sauce
09 - 15 ml mirin if you want
10 - 1.25 ml sesame oil (totally optional)

→ Stir Fry

11 - 3–4 green onions, sliced up
12 - 160 g crunchy fresh bean sprouts
13 - 320 g frozen peas and carrots mix
14 - 1 small yellow onion, chopped
15 - 3 big garlic cloves, chopped small
16 - 15–30 ml peanut oil (or use canola or olive as backup)
17 - 2 eggs, beaten well
18 - 15 ml butter

# Instructions:

01 - Toss 2 cups of broth and your rice into a saucepan. Let it come to a boil. Cover up, turn the heat way down, and let it gently cook for 15 minutes. Peek to see if the liquid vanished—if it's a bit soupy, pop the lid back on and go another 5 minutes.
02 - Spread the hot cooked rice in a single layer on a tray. Stick it in the fridge and leave it until it's all the way cold. That helps it fry up crisp and not stick together.
03 - Drop a chunk of butter in a skillet on medium-low. Pour in your whisked eggs and gently cook them, stirring, until they're just set and soft. Slide them onto a plate and set them aside for now.
04 - Grab a bowl. Mix soy sauce, broth, hot sauce, mirin if that's your thing, sesame oil, white pepper, turmeric, and ginger. Whisk it up till it's nice and even, then leave it nearby.
05 - Pour peanut oil in a big pan over medium-high heat. Scatter in the diced onions and cook about 5 minutes. Let them soften up, then add the garlic and stir for another couple of minutes.
06 - Add frozen peas and carrots into the pan. Stir and heat for two minutes until they're warmed through.
07 - Add the cold rice, bean sprouts, and the bowl of sauce into your pan. Crank the heat up, toss everything together for about 3 minutes, and let the rice soak in that sauce and get a little color.
08 - Turn the heat down to medium. Chuck in your scrambled eggs and green onions. Stir gently and cook till it's all hot.
09 - Take the pan off the heat. Dish it up right away as a tasty side or main course.

# Notes:

01 - Always use cold leftover rice. That keeps it from turning mushy and helps it fry up with a little crunch. Don't crowd the pan or the rice won't brown nicely.
02 - Toss in whatever veggies you've got—mushrooms, broccoli, cabbage, even bell peppers or snap peas are great.
03 - Throw leftovers in a sealed container and chill for up to three days. You can also freeze it up to three months.

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