Vegetable Fried Rice

Why order take-out? This homemade version is so much healthier, cheaper and tastes a million times better! This Chinese restaurant-style vegetable fried rice recipe is the absolute BEST and go-to EASY 30 minute meals.It’s quick and easy to make, customizable with any of your favorite mix-ins,extra super yummy with a nice drizzle of rich sesame oil, a splash of saltiness from the soy sauce, and handfuls of fresh herbs like green onions and cilantro, so irresistibly delicious.

This is exactly what you should make when you have leftover rice and some random raw vegetables in your fridge. You’re going to love it!it is in full glory, and it’s as flavorful as it is colorful. Hooray!

This recipe for veggie fried rice is chock full of colorful vegetables and is ready in just 30 minutes! This vegetarian fried rice is the perfect quick and easy side dish that the whole family will love.

WHAT IS FRIED RICE?

Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. It is often eaten by itself or as an accompaniment to another dish. Fried rice is a popular component of East Asian, Southeast Asian and certain South Asian cuisines. As a homemade dish, fried rice is typically made with ingredients left over from other dishes, leading to countless variations – [Wiki]

WHAT ARE THE INGREDIENTS REQUIRED FOR FRIED RICE?

What I love about this fried rice recipe is that it incorporates both frozen and fresh vegetables, which means you likely have most of the ingredients on hand already. For this veg fried rice recipe, you need:

  • Cooked, chilled rice: Any kind of white or brown rice will do. If you are using freshly-cooked rice then make sure to refrigerate for atleast 30 minutes. Just be sure that it is cooked and thoroughly chilled before adding it to your hot skillet.
  • Garlic: Freshly-minced.
  • Carrots, onions, corn, green onions and peas: This is the base mix of veggies that I always use for fried rice, but feel free to add in other stir-fry veggies you love.
  • Soy sauce: Here I have used traditional soy sauce but if you are using light-sodium soy sauce then add little more.
  • Rice Vinegar: It gives flavor of restaurant style fried rice.
  • Sesame oil: It taste wonderful on fried rice.

TIPS FOR MAKING THE BEST FRIED RICE:

Here are the important tips to make the best fried rice.

  • Use cold/chilled rice: Use thoroughly-chilled cooked rice. A fresh batch of warm rice will not fry well when it hits the hot pan, and will result in soggy and sticky clumps — no good. So leftover refrigerated rice is ideal! Or, if you are in a hurry, just cook up a fresh batch of rice. Then spread it out on a baking sheet or another large flat pan, drape the rice with a layer of plastic wrap, then pop it in the fridge for 30 minutes (or in the freezer for 10-15 minutes) until it is thoroughly chilled.
  • Use sesame oil:It is gives wonderful tastes in fried rice.
  • Use high heat: This will help fry and brown the rice and veggies well, and will also help prevent the rice from steaming in the pan and sticking together too much.
  • Use same sized veggies: Dice the veggies into even-sized pieces so they cook at the same rate.
  • Use soy sauce: You can add more or less soy sauce than this recipe calls for to suit your taste.

SOME OF THE FRIED RICE VARIATIONS:

There are so many different ingredients you can add to your fried rice to customize it to your tastes.

  • Protein: You can add protein such as tofu, or even chicken or shrimp if you’re not a vegetarian.
  • Vegetables: I like to add other vegetables that I may have on hand such as broccoli, cabbage, mushrooms or green beans.
  • Seasonings: You can add other seasonings such as sesame seeds, sriracha sauce for a little kick, or freshly grated ginger.

Feel free to get creative and use up other leftover ingredients you may happen to have on hand. That said, here are some classic add-ins:

  • Meat Fried Rice: You can either saute some chicken/pork/beef/shrimp while making your fried rice.
  • Egg Fried Rice: Just scramble 2 eggs before adding the onion and then follow the same process.
  • Mushroom Fried Rice: Add Mushroom with burnt garlic would be great in fried rice.
  • Schezwan Fried Rice: Add a few tsp of schezwan sauce to this fired rice.

Also, in lieu of using traditional white rice in this recipe, feel free to make a healthier twist:

  • Fried Brown Rice: You can use browned rice instead of white rice.
  • Quinoa Fried Rice: You can use Quinoa instead of white rice.
  • Cauliflower Fried Rice – Replace rice with cauliflower rice and make it as low-carb recipe.

IS VEGETARIAN FRIED RICE BAD FOR YOU?

This fried rice does contain some oil, but other than that, the basic ingredients of vegetables, eggs and rice are wholesome and packed with nutrients and protein. If you’re looking for ways to make your fried rice healthier, you can use half the amount of vegetable oil, substitute brown rice for white rice, and add even more veggies to the mix.

What to serve with Veg Fried Rice?

You can serve this rice with any Indo- Chinese gravy dishes.
One of the easiest Chinese recipes of all time, Veg Fried Rice can be served with Veg/Gobi Manchurian, Kung Pao Tofu or any Chinese gravy.

How to store Fried Rice?

Refrigerate the fried rice within a hour of cooking in a air tight container and stays good for 5 to 7 days.

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Vegetable Fried Rice

Ingredients:

3 cups Cooked Rice, chilled
1 tbsp Sesame OIl
1 tsp Garlic, Finely Chopped
1 tsp Ginger, Finely Chopped
1/4 cup Onion, Finely Chopped
1/4 cup Bell Peppers, Finely Chopped
1/4 cup Carrot, Finely Chopped
1/4 cup Beans, Thinly Sliced
4 tbsp Corn
4 tbsp Green Peas
2 tsp Soy Sauce
2 tsp Rice Vinegar
1 tsp Pepper Powder
2 tbsp Spring Onion, Chopped
Salt to taste

Instructions:

  1. Heat the oil in a large pan or wok. Once the oil is hot, add garlic and ginger and fry for a few seconds.
  2. Add onion and spring onion white and fry for 30 seconds.Then add finely chopped carrot, beans ,bell pepper,corn and peas and on a high flame saute for a minute.
  3. Now add soy sauce, rice vinegar, sesame oil and salt, mix well. Add chilled cooked rice, pepper powder and toss well on high heat.
  4. Garnish with spring onion greens and serve hot with any Indo Chinese side dish.

REcipe Notes:

  • Use cold/chilled rice: Use thoroughly-chilled cooked rice. A fresh batch of warm rice will not fry well when it hits the hot pan, and will result in soggy and sticky clumps — no good. So leftover refrigerated rice is ideal!
  • Use sesame oil: It is gives wonderful tastes in fried rice.
  • Use high heat: This will help fry and brown the rice and veggies well, and will also help prevent the rice from steaming in the pan and sticking together too much.
  • Use same sized veggies: Dice the veggies into even-sized pieces so they cook at the same rate.
  • Use soy sauce: You can add more or less soy sauce than this recipe calls for to suit your taste.

Are you making this recipe? Then don’t forget to like and leave your comments for this recipe!  I LOVE to see your creations so snap a photo and tag BlendOfSpicesbySara on Instagram with the hashtag #blendofspicesbysara

Reach out to me at blendofspicesbysara@gmail.com and also you can follow me on FACEBOOKINSTAGRAM ,PINTEREST,TWITTER to see what’s latest in my kitchen!

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