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I toss together vegetable fried rice on busy weeknights when I've got some old rice and whatever random veggies are hanging out in the fridge. It's got eggs, a punchy sauce, and fresh crunchy bean sprouts. Sometimes we eat it right alongside dinner, but other times it totally becomes the main course when I'm after something fast and full of color.
This dish was a total savior for our family on those nights when I couldn't think of what to cook. The first night I threw in extra bean sprouts, the whole crew wanted more. Now we just call it 'empty out the fridge rice.'
Fresh Ingredients List
- Green onions: pop them in at the end for color and a little snap. Go for firm ones with bright tips
- Fresh bean sprouts: super crunchy, look for bright, firm stalks in the produce section
- Frozen peas and carrots: easy to find, fast, and no chopping required
- Garlic: really amps up that savory flavor; fresh is best
- Yellow onion: sweet and mild; pick out the ones without any bad spots
- Peanut oil: gives that takeout taste, but swap with canola or olive if you need
- Eggs: soft, fluffy, and protein packed; fresh large eggs always work best
- Butter: keeps the eggs creamy. I always use unsalted so I can control how salty everything gets
- Ground turmeric, white pepper, ground ginger: sprinkle these for warm flavors and some color
- Sesame oil: totally ups the aroma; pick toasted if you see it (optional)
- Hot sauce: adjust the heat level how you like it
- Mirin: brings a sweet edge and umami depth—usually in the Asian aisle, not required though
- Soy sauce: go with a nice one for big flavor; this is what brings it all together
- Chicken broth: keeps the rice tasty. Try to grab a low-salt kind if you prefer less sodium
- Long grain white rice: for best fried rice, use cold rice cooked a day before so it stays fluffy and doesn’t clump
Delicious Step-by-Step
- Finish and Serve:
- After everything is heated and smells great, pull the pan off the stove. Serve right away while it’s piping hot and don’t wait around.
- Stir Fry Vegetables and Rice:
- Bump up the heat if you need to, then pour in the sauce you mixed. Toss in cold rice and fresh bean sprouts. Keep stirring everything for maybe three minutes until the sauce soaks in and rice gets a little crispy in spots.
- Sauté the Vegetables:
- In a large pan over medium-high, get the peanut oil hot and swirl in diced onion. Sauté until it starts to turn golden and soft—about five minutes. Stir in chopped garlic for two minutes just until you catch a whiff (don’t let it brown).
- Scramble the Eggs:
- Melt a knob of butter in a skillet over a low flame, then pour in whisked eggs. Gently nudge them around until they just hold together. Take them off while still moist so they stay tender later.
- Cook the Rice:
- Pour chicken broth into a pot and let it come to a bubbling boil. Scatter in the rice, cover after it comes back to boil, and turn down the heat for a gentle cook. Don’t peek for fifteen minutes—after that, check if the liquid’s gone. If not, let it steam for a few minutes more. Cool the rice on a tray and pop it in the fridge so the grains dry out and fry better.
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Topping with plenty of green onions is my absolute fave. I love seeing all that fresh green, and my kids think it’s a blast to snip them up. Sharing the job at the table gets everyone chatting and cheering.
Leftover Storage
Pop leftovers in a sealed container and tuck them in the fridge. They’ll stay good for about three days. You can freeze the extra too. When you’re ready to eat, splash some water on top and microwave, stopping halfway to give it a stir until it’s steamy. That keeps the rice fluffy and the veggies tasty every time.
Swapping Ingredients
No chicken broth? No worries, veggie broth or even plain water with a little more soy sauce will do. You can use jasmine or brown rice if long grain isn’t handy for a boost of fiber. Want to skip eggs? Just leave them out or toss in some tofu so you still get that hit of protein. Peanut oil is classic, but swap in what you’ve already got.
Tasty Ways To Serve
This vegetable fried rice goes with all kinds of mains. We’ll eat it next to grilled pork, chicken, or baked tofu. Sometimes I toss in extra cooked shrimp or shredded rotisserie chicken to make it a meal, or spoon stir-fried veggies with sauce right over top. It’s also really fun scooped into lettuce leaves for a light lunch fix.
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Fun Cultural Fact
Folks everywhere love fried rice, and mine blends Asian cooking basics with what’s hanging around in an American pantry. It started as a way to not be wasteful and use up odds and ends—a tradition I totally get behind. Every home does it their own way, and that’s the most fun part of all—making it your own.
Frequently Asked Questions
- → Which rice gives the best results?
Chilled long grain white rice that you made yesterday works just right. It holds its shape and fries up perfectly in the skillet.
- → Are other veggies welcome?
Of course! Toss in some cabbage, mushrooms, bell pepper, zucchini, broccoli, or anything else you’re craving for extra color and texture.
- → Can I swap in cauliflower rice?
Yep, cauliflower rice works well for a lighter bite. Give it a quick fry in the pan before mixing everything else in.
- → How do I stop the rice from being sticky?
Make sure your rice is cold and a day old. That way, it doesn’t clump together and soaks up the sauce the right way.
- → What goes well alongside this?
This fits right in with chicken, steak, pork, shrimp, or you can just eat a big bowl on its own for a veggie meal.
- → Any tips for saving leftovers?
Pop extras into a sealed container in your fridge for up to 3 days, or stash in the freezer for three months. Warm it back up in a skillet for the best flavor and crunch.