Description
A flavorful and easy Vegetable Fried Rice recipe featuring fluffy scrambled eggs, fresh vegetables, and a savory blend of seasonings, perfect as a quick weeknight meal or a satisfying side dish.
Ingredients
Scale
Rice and Broth
- 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)
Seasonings
- 1 teaspoon hot sauce
- ¼ teaspoon sesame oil (optional)
- 1/8 teaspoon turmeric
- 1/8 teaspoon ground ginger
- 1/8 teaspoon white pepper
Oils and Butter
- 1 tablespoon butter
- 1–2 tablespoons peanut oil (can substitute olive or canola oil)
Vegetables and Eggs
- 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)
Instructions
- Cook the Rice: Bring 2 cups of chicken broth to a boil in a 3-quart saucepan or Dutch oven with a tight-fitting lid. Add the uncooked rice and submerge it in the liquid. Return to a boil, then cover and reduce heat to a gentle simmer (medium-low). Let it steam for 15 minutes. If the liquid is absorbed, the rice is done; if not, cover and cook for an additional 5 minutes.
- Cool the Rice: Spread the cooked rice evenly on a tray and transfer to the refrigerator to cool completely. Cooling helps the rice to become crispy when fried.
- Scramble the Eggs: In a nonstick 8-inch skillet, melt butter over medium-low heat. Add the whisked eggs and cook while stirring gently until just cooked through. Remove the scrambled eggs and set aside.
- Prepare to Fry: Heat 1-2 tablespoons peanut oil in a wide skillet over medium-high heat. Add the finely diced yellow onion and minced garlic; sauté until fragrant and translucent.
- Add Vegetables: Stir in the frozen peas and carrots; cook until heated through. Then add the fresh bean sprouts and cook briefly to retain their crunch.
- Combine Ingredients: Add the cooled rice to the skillet with the vegetables and stir to combine thoroughly. Add soy sauce, ¼ cup chicken broth, mirin (if using), hot sauce, turmeric, ground ginger, white pepper, and sesame oil (if using). Stir fry everything together to mix the flavors well and ensure the rice is heated evenly.
- Add Scrambled Eggs and Green Onions: Gently fold the scrambled eggs and diced green onions into the rice mixture. Cook for another 1-2 minutes while stirring to incorporate all ingredients evenly.
- Serve: Remove the fried rice from heat and serve hot as a main or side dish, garnished with extra green onions if desired.
Notes
- Use a wide skillet or wok to ensure lots of surface area for proper frying and crisping.
- Chilling the rice before frying prevents it from becoming mushy and helps achieve a better texture.
- Mirin is optional but adds a subtle sweetness to balance the savory flavors.
- Adjust hot sauce according to your spice preference.
- Substitute chicken broth with vegetable broth for a vegetarian version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Keywords: Vegetable Fried Rice, Fried Rice Recipe, Easy Fried Rice, Asian Rice Recipe, Weeknight Dinner
