Veggie Fried Rice Simple (Print Version)
Fluffy rice tossed with veggies, eggs, and a delicious sauce. So quick, full of flavor—you can chow down as a side or eat it solo.
# Ingredients:
→ Rice
01 -
2 cups chicken broth
02 -
1 cup long-grain white rice, uncooked
→ Sauce
03 -
0.5 ml white pepper
04 -
0.5 ml ground ginger
05 -
0.5 ml turmeric
06 -
1.25 ml sesame oil (totally up to you)
07 -
5 ml your favorite hot sauce
08 -
15 ml mirin, if you've got it
09 -
60 ml chicken broth
10 -
60 ml soy sauce
→ Stir Fry
11 -
3–4 chopped green onions
12 -
120 g crisp bean sprouts
13 -
300 g frozen peas and carrots mix
14 -
3 garlic cloves, finely chopped
15 -
1 small yellow onion, diced nice and small
16 -
15–30 ml peanut oil (or give olive/canola oil a shot)
17 -
2 eggs, whisk ’em up
18 -
15 ml butter
# Steps:
01 -
Toss in the green onions and scatter the scrambled eggs back into your pan. Give everything a good stir, just enough to warm up. Take it off the heat and serve it right away.
02 -
Dump in those cold rice grains, bean sprouts, and your mixed-up sauce. Jack the heat to medium-high. Keep stirring for about 3 minutes till the rice starts to soak up the sauce and gets some color.
03 -
Splash in your oil and heat it up in a big skillet. Add the diced onion and let it cook for five minutes so it gets soft. Next, stir in that garlic and let it sizzle for another two.
04 -
Stir together soy sauce, that extra bit of broth, a splash of mirin if you want, sesame oil (totally optional), hot sauce, turmeric, ginger, and white pepper in a bowl. Mix until it looks blended.
05 -
Melt your butter in a nonstick skillet on medium-low. Pour in those beaten eggs. Gently push the eggs around until they're set but still soft. Slide them out and save them for after.
06 -
Boil your 2 cups of chicken broth in a saucepan. Once it's bubbling, drop in the rice and stir to cover it all. Put a lid on and lower the heat to medium-low. Let it hang out for 15 minutes. If there’s still liquid left, just put the lid back on and give it another five. Let the rice cool off on a tray in the fridge till it's fully cold.
# Notes:
01 -
Day-old or chilled rice is your friend for this—makes it crispier than fresh.
02 -
Use a big pan so things aren't crammed together—your rice will get way crunchier.
03 -
Toss in some extras like cabbage, bell pepper, snow peas, mushrooms, or broccoli for more color and crunch.
04 -
Keep leftovers in a tight container for three days in the fridge—freezes well for up to three months too.