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Colorful veggie fried rice is what I make on those jam-packed nights when I just need something cozy and fast. It turns plain old rice and whatever veggies are left in the fridge into a vibrant dish that feels like takeout, perfect as either a full meal or a tasty side any season.
This first came together when the fridge was nearly empty and I was craving something as good as takeout. Now my family asks for it all the time, since everyone can pick their own toppings and mix-ins.
Tasty Ingredients
- Eggs: scramble these for some protein try local eggs if you can grab them
- Green onions: for a fresh, zippy finish the light tops look especially nice on the plate
- Fresh bean sprouts: they bring that signature crunch make sure they're crisp and white
- Frozen peas and carrots: grab a bag with no salt added for best results keeps things colorful and super easy
- Yellow onion and garlic: these two lay down that deep savory base choose onions that are still firm
- Peanut oil: gives a little nuttiness and stands up to high heat olive or canola oil do the job in a pinch
- Butter: gives scrambled eggs a rich and fluffy edge butter really makes a difference
- Ground turmeric, ginger, and white pepper: these add a lively kick grate fresh if you can for the biggest flavor
- Sesame oil: gets you that classic toasted smell drizzle just a bit
- Hot sauce: brings the heat you control how spicy Sriracha or chili garlic paste both work
- Mirin: sweetens things up just a touch in the world foods section but you can skip it
- Soy sauce: gives all the salty depth pick a real brewed one for the best results
- Chicken broth: packs in extra flavor grab a low salt variety to make seasoning easier
- White long grain rice: stays fluffy and lets each grain separate skip short or instant rice for best texture
Simple Steps
- Add the Eggs and Finish Up:
- Turn the heat down a tad now Toss in those scrambled eggs and sliced green onions Stir gently so everything mixes but the eggs stay soft Take the pan off the burner and serve while it's hot
- Stir Fry Everything Together:
- Now pour in the cold rice, bean sprouts, and the sauce you mixed up Heat on medium-high Scoop and toss everything for three minutes so the rice gets golden and soaks in all that sauce
- Sauté the Veggies:
- Add oil to a big skillet on medium-high Drop in diced onion Give it five minutes so it gets soft and starts smelling sweet Dump in the garlic next Two minutes is plenty—don’t let it brown or it’ll taste bitter
- Prep the Sauce:
- Grab a small bowl and blend together soy sauce, broth, mirin, hot sauce, sesame oil, turmeric, ginger, and white pepper Stir them well and put the bowl aside til you're ready
- Scramble the Eggs:
- Melt the butter in a nonstick pan on medium-low Pour in beaten eggs Let them sit for a sec, then gently mix and scramble til just cooked Don't go overboard or the eggs will get rubbery Move to a bowl
- Cook the Rice:
- Burst chicken broth into a pot and bring to a boil Dump in your rice so it's all covered Let it hit a boil again then slap a lid on top Drop the heat and keep it very low Let it steam away for fifteen minutes, undisturbed Peek under the lid—if there’s no liquid and it looks fluffy, it’s good to go Too wet? Lid back on and five more minutes Spread rice on a tray to cool in the fridge This keeps it from getting mushy so you get nice crispy grains later
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I honestly love those fresh bean sprouts the most They make every mouthful pop My kids are obsessed too—in fact, they dig around for sprouts and ask for more So now I always grab extra to toss in or set some aside for their bowls, otherwise I’ll hear about it from everyone
Keeping It Fresh
Stash leftovers in a tight container in the fridge up to three days. That next-day lunch ends up tasting even better, since all the flavors blend together. For longer stashes, freeze in smaller bags and bring it right to a hot pan from the freezer when you’re ready to eat again.
Swaps and Changes
No chicken broth? Use veggie broth or plain water—still turns out tasty. You can swap in brown rice or even quinoa for something healthier. Skip the eggs for a plant-based bowl or toss in tofu for a hit of protein. Go gluten free by making sure your soy sauce is the right kind.
Ways to Serve
This fried rice is fantastic by itself or as the base for any stir fry. Try it loaded up with shrimp, chicken, steak, or crispy tofu. Want some heat or creaminess? Top with extra hot sauce or a few avocado slices.
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Tradition and Inspiration
Veggie fried rice took off in Asian kitchens as a way to use up whatever leftovers people had lying around. Every house gives it their own twist with whatever veggies and add-ins they love Sometimes I get inspired by Thai versions and finish with a handful of basil and a splash of lime
Recipe FAQs
- → Which kind of rice gets you the best bite?
Using cold long-grain white rice works best. It stays fluffy and soaks up flavor perfectly.
- → Should you pick fresh or frozen veggies?
Go with either! Peas and carrots straight from the freezer or fridge both fit the bill and keep things colorful.
- → Do I really need to rinse the rice first?
It's up to you. No rinse makes it stick a little more, but rinsed rice turns out firmer with less starch.
- → What else can I swap in for protein?
Eggs are classic, but chicken, tofu, shrimp, or leaving it out are all good moves.
- → How do I make sure my rice doesn't turn mushy?
Cold, cooked rice is a must. Spreading it in a big pan helps keep it light and crisp too.
- → Can this be made in advance?
Yep! Stick leftovers in the fridge for three days, or freeze for up to three months and reheat when you want.