Easy Vegetable Fried Rice (Print Version)
# Ingredients:
→ Rice
01 -
2 cups chicken broth
02 -
1 cup uncooked long grain white rice
→ Sauce
03 -
0.5 ml ground ginger
04 -
0.5 ml turmeric
05 -
0.5 ml white pepper
06 -
5 ml hot sauce
07 -
60 ml soy sauce
08 -
1.25 ml sesame oil (it’s optional)
09 -
60 ml chicken broth
10 -
15 ml mirin (that’s up to you)
→ Stir Fry
11 -
3–4 green onions, diced
12 -
120 g fresh bean sprouts
13 -
15–30 ml peanut oil (olive or canola oil works too)
14 -
300 g frozen peas and carrots
15 -
15 ml butter
16 -
2 eggs, beaten well
17 -
1 small yellow onion, chopped up
18 -
3 cloves garlic, minced
# Instructions:
01 -
Cook the rice first—tip both chicken broth and rice into a pot, crank up the heat to get it bubbling, then pop on the lid and turn it down low. Let it simmer for about 15 minutes. Not quite done if there’s still liquid? Throw the lid back on and keep going for 5 more minutes. Move the finished rice onto a tray and shove it in the fridge so it cools down all the way.
02 -
Toss butter into a nonstick skillet on medium-low. Pour in your whisked eggs. Stir easy until they’re fluffy but a bit soft. Scoop the eggs out and set aside.
03 -
Grab a bowl and chuck in everything for your sauce: soy sauce, chicken broth, hot sauce, mirin if you wanna use it, sesame oil if you want, ginger, turmeric, and white pepper. Give it all a really good mix until it looks blended.
04 -
Get your wide skillet nice and hot with a splash of peanut oil over medium-high. Throw in those chopped onions and let them go for 5 minutes. Add the garlic and cook just a couple more.
05 -
Tip the peas and carrots into the pan now. Stir those for 2 minutes. Pile in the chilled rice, bean sprouts, plus all the mixed sauce. Turn up the heat to medium-high and keep tossing for another 3 minutes. Let the rice soak up that flavor and get a touch of color.
06 -
Dial heat down to medium. Slide in the cooked eggs and toss in green onions. Stir everything till it’s warmed through. Lift off the stove and dig in while it’s hot.
# Notes:
01 -
Want crispy grains? Go for rice that’s been chilled ahead—leftover rice straight from the fridge works best.
02 -
A really big skillet or pan keeps your fry from turning soggy. More space equals crispier results.
03 -
Toss in veggies like bell pepper, mushrooms, snow peas, shredded cabbage, or broccoli if you’re after more flavor or crunch.
04 -
Pop leftovers in a sealed container. They’ll keep in the fridge for about three days or stash in the freezer up to three months.