Name: Vegetable Fried Rice Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Asian
Ingredients: 1 cup uncooked white long grain rice; 2 cups chicken broth; ¼ cup soy sauce; ¼ cup chicken broth (for sauce); 1 tablespoon mirin (optional); 1 teaspoon hot sauce; ¼ teaspoon sesame oil (optional); 1/8 teaspoon turmeric; 1/8 teaspoon ground ginger; 1/8 teaspoon white pepper; 1 tablespoon butter; 1-2 tablespoons peanut oil (can substitute olive or canola oil); 2 eggs (whisked very well); 1 small yellow onion (finely diced); 3 cloves garlic (minced); 2 cups frozen peas and carrots; 2 cups fresh bean sprouts; 3-4 green onions (diced)

Ingredients

1 cup uncooked white long grain rice

2 cups chicken broth

¼ cup soy sauce

¼ cup chicken broth

1 tablespoon mirin (optional)

1 teaspoon hot sauce

¼ teaspoon sesame oil (optional)

1/8 teaspoon turmeric

1/8 teaspoon ground ginger

1/8 teaspoon white pepper

1 tablespoon butter

2 eggs, whisked very well

1–2 tablespoons peanut oil (can substitute olive or canola oil)

1 small yellow onion, finely diced

3 cloves garlic, minced

2 cups frozen peas and carrots

2 cups fresh bean sprouts

3–4 green onions, diced

Instructions

Step 1: In a 3-quart saucepan or Dutch oven, bring 2 cups chicken broth to a boil. Add the rice and ensure it is submerged in liquid. Return to a boil, cover tightly, then reduce heat to medium-low and let it simmer gently for 15 minutes. After 15 minutes, check if the liquid has been absorbed. If not, cover and cook for an additional 5 minutes.

Step 2: Once cooked, spread the rice out on a tray and refrigerate until completely cooled. This helps achieve a crispy texture when frying.

Step 3: Melt butter in a medium nonstick skillet over medium-low heat. Add the whisked eggs and scramble gently until just cooked through. Remove the eggs from the pan and set aside.

Step 4: Heat 1–2 tablespoons peanut oil in a wide skillet or wok over medium-high heat. Add the finely diced onion and minced garlic; sauté until fragrant and translucent.

Step 5: Add frozen peas and carrots to the skillet and cook for 2–3 minutes to thaw and warm through.

Step 6: Stir in the cooled rice, breaking up any clumps. Add soy sauce, ¼ cup chicken broth, mirin (if using), hot sauce, turmeric, ground ginger, white pepper, and sesame oil. Stir-fry everything together for 5–7 minutes to combine flavors and heat through.

Step 7: Fold in the scrambled eggs, fresh bean sprouts, and diced green onions. Cook for another 1–2 minutes just to warm the sprouts slightly without losing their crunch.

Step 8: Taste and adjust seasoning as needed. Serve hot for a delicious homemade vegetable fried rice.

Tips & Variations

Use day-old rice or cooled freshly cooked rice for the best texture and to prevent mushiness.

Swap chicken broth for vegetable broth to keep the dish vegetarian.

Add other vegetables like bell peppers, corn, or mushrooms based on your preference.

For extra protein, include diced tofu, cooked chicken, or shrimp.

Adjust the hot sauce to control the level of spiciness to suit your taste.

FAQs

Can I use brown rice instead of white rice?

Yes, you can substitute brown rice but note that it will require a longer cooking time and may result in a chewier texture. Make sure the rice is fully cooked and cooled before frying.

Is it necessary to chill the rice before frying?

Chilling the rice helps dry it out and separate the grains, which leads to a better fried rice texture. Freshly cooked warm rice is more likely to be sticky and clump together during frying.