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When I’ve got leftover rice piling up and a few veggies hanging out in the fridge or freezer, I turn to this easy veggie fried rice. It’s got a tasty savory blend, stir-fried eggs, crunchy bean sprouts, and packs in quick color. Sometimes we make it as the star for dinner when I don’t want to fuss, and it works great as a side too.
This dish has been my quick fix many hectic evenings. The first time I tossed in extra bean sprouts, everyone wanted seconds—now we jokingly call it the 'fridge cleanout.' It’s a family favorite for saving dinnertime.
Tasty Ingredients
- Long grain white rice: best if you cook it ahead and chill it to help the grains stay fluffy
- Chicken broth: deepens flavor and helps keep it moist, use a low sodium version if you want to cut salt
- Soy sauce: adds rich, salty boost; a quality sauce makes a real difference
- Hot sauce: any favorite works for heat—add more or less to your liking
- Ground turmeric ground ginger white pepper: toss these in for mellow heat and golden color
- Butter: melts in for those soft, creamy eggs; try unsalted for better control
- Eggs: main protein and soft texture, grab large fresh ones if you can
- Sesame oil: nutty flavor magic, toasted kind preferred, but you can skip it if needed
- Mirin: gentle sweetness and extra flavor from a dash—check the Asian aisle, but don’t stress if you don’t have it
- Frozen peas and carrots: easy to use and no chopping required
- Peanut oil: perfect for quick cooking and the classic taste, but sub olive or canola oil if you need to
- Yellow onion: forms a sweet, flavorful base—find ones that are firm and fresh
- Garlic: gives a savory hit—fresh cloves make a noticable difference
- Green onions: scattered at the end for a pop of color and brightness
- Fresh bean sprouts: toss these in for major crunch; choose bright, crisp looking ones from the produce section
Simple How-To Guide
- Toss Together and Serve:
- Turn the heat to medium. Gently fold in scrambled eggs and those green onions. Mix just to warm it all up and spread through, then serve right away for fresh flavor.
- Mix Veggies and Fry:
- Dump the frozen peas and carrots into the hot pan, stir while they warm up for a couple of minutes. Pile in the cooled rice and fresh bean sprouts. Pour in the sauce mixture, crank up the heat if things slow down. Keep everything moving for three minutes till the sauce soaks into the rice and it starts getting little crispy spots.
- Sauté Aromatics:
- Pour the peanut oil in a big skillet over medium-high. Drop in chopped onions, cook until glassy and just turning golden, about five minutes. Stir in minced garlic, letting it get fragrant for two more minutes but don’t let it brown.
- Make the Eggs:
- Melt butter in your pan over gentle heat. Tip in beaten eggs and softly swirl with a spatula. Slow-cook until barely set and not wet, then scoop out to a plate—don’t overdo it or brown for the best texture later.
- Start the Rice:
- Bring chicken broth to boil in a saucepan, then add rice—make sure it’s all under the liquid. Cover when it boils again and turn to low. Let it simmer, untouched, for fifteen minutes. Peek under the lid. If it’s dry, it’s ready. If not, steam five minutes more. Cool the rice on a tray in the fridge until cold and sturdy so it fries up great.
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Green onions make it sing at the end. I love the bright color and snap, plus my kids always want to slice them up themselves. Handing out the knife and passing those greens gets everyone pitching in and having a good time.
Leftover Tips
Tuck any leftovers in a tightly sealed container and pop in the fridge for three days. It freezes like a dream, too. When you want more, drizzle a little water on top before microwaving—stop halfway to give it a stir, so it heats up nice and evenly without drying out your veggies.
Ingredient Swaps
No chicken broth? Use veggie broth, or just water with an extra splash of soy sauce. Jasmine or brown rice are fine swaps for long grain if you’re after extra fiber. Want to skip eggs? Leave them out, or swap in tofu for the protein. Peanut oil tastes classic, but anything else you’ve got will get the job done.
Serving Ideas
This veggie fried rice fits next to just about anything. We often eat it as a side for grilled chicken, chop pork, or baked tofu. It goes great with extra protein tossed in—shredded rotisserie chicken or leftover shrimp make it a meal. Sometimes we roll it up in lettuce leaves for lighter lunches, or pile stir-fried veggies on top with an extra dash of sauce.
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Tiny Backstory
People around the world love fried rice. My version is a mix of classic Asian moves and whatever’s in the pantry. The whole point was always to use up what’s left so nothing goes to waste. Everyone’s got their own spin—that’s what keeps it fun to change up.
Recipe FAQs
- → Which rice is best to use?
Go for long grain white rice. Leftover or cold rice is perfect. It won't clump or turn sticky in the pan.
- → Can I toss in different veggies?
For sure! Try mushrooms, broccoli, snow peas, bell pepper, zucchini, or cabbage. The more color, the better.
- → Does cauliflower rice work here?
Totally! Cauliflower rice is a lighter swap. Just fry it in the sauce for a few before tossing other stuff in.
- → How do I keep the rice from turning soggy?
Day-old or chilled rice is the trick. That way, every grain stays nice and separate—not gummy.
- → What goes well with this dish?
You can't go wrong pairing it with pork, seafood, chicken, beef—or just keep things veggie and enjoy it solo.
- → How do I store leftovers?
Stash it in a tight container in the fridge up to 3 days, or freeze up to 3 months. Skillet reheating gives the best results!