Veggie Fried Rice Quick (Print Version)
Packed fried rice with eggs, peas, carrots, bean sprouts, and easy, savory flavors folks love at any time.
# Ingredients:
→ Rice
01 -
2 cups chicken broth
02 -
1 cup uncooked long-grain white rice
→ Sauce
03 -
0.5 ml ground white pepper
04 -
0.5 ml ground ginger
05 -
0.5 ml ground turmeric
06 -
1.25 ml sesame oil (optional)
07 -
5 ml hot sauce
08 -
15 ml mirin (optional)
09 -
60 ml chicken broth
10 -
60 ml soy sauce
→ Stir Fry
11 -
3–4 green onions, diced
12 -
160 g fresh bean sprouts
13 -
320 g frozen peas and carrots
14 -
3 garlic cloves, minced
15 -
1 small yellow onion, finely diced
16 -
15–30 ml peanut oil (or substitute olive or canola oil)
17 -
2 eggs, well whisked
18 -
15 ml butter
# Steps:
01 -
Take the skillet off the burner and dish up right away while it’s nice and hot. Enjoy with your favorite main, or just eat it on its own.
02 -
Drop the scrambled eggs and chopped green onions into the pan while the heat’s at medium. Fold them in gently. Keep going until everything's piping hot.
03 -
Toss in the chilled rice and the bean sprouts. Pour in all that sauce. Turn the heat back up to medium-high, stirring constantly for a few minutes until it soaks up the liquid and gets those nice golden bits.
04 -
Toss the frozen peas and carrots straight into the pan and let them warm through for a couple minutes. Stir now and then.
05 -
Splash the peanut oil into a big pan or wok and get it hot over medium-high. Cook your diced onion for about 5 minutes until it’s soft, then throw in the garlic and give it another quick 2 minutes.
06 -
Stir soy sauce together with chicken broth, mirin if you're going for it, hot sauce, sesame oil, turmeric, ginger, and white pepper in a bowl. Mix well so everything blends nicely. Set it aside for now.
07 -
Pop some butter into a nonstick skillet over low to medium heat. Pour in those beaten eggs, scramble gently till they’re just barely done, then scoop onto a dish for later.
08 -
Take your cooked rice, spread it out on a tray, and stick it in the fridge until it’s good and cold. That’ll help it fry up nice and separate instead of sticking together.
09 -
Start by boiling chicken broth in a pot. Pour the rice in, making sure it’s all covered. When it bubbles, drop the heat and slap on a lid. Let it cook quietly for around 15 minutes. Peek to see if it’s absorbed—if not, give it a few more minutes.
# Notes:
01 -
Cold, dry rice always gives you crispiest results—day-old or leftover stuff is perfect. Don't crowd your pan if you want those tasty browned bits.
02 -
Toss in any veggies you’ve got like mushrooms, bell pepper, broccoli, cabbage, or snap peas for variety.
03 -
Stash leftovers in a sealed container in the fridge up to 3 days, or freeze and hang on to them for 3 months tops.