Veggie Fried Rice

The recipe for this veggie rice is really simple and there are a couple of things that make this dish super special. You can really add any veggies or meaty that you want, you can add leftover pork to make it into pork fried rice, shrimps and turn it onto shrimps fried rice or chicken and turn it into chicken fried rice. The options are endless with this dish. For the base of this dish, you will need cold leftover white rice. This is really important that your rice is cooked and cooled preferably cook it a day before then let it sit in the fridge.

It will make the biggest difference with the texture of your fried rice if your rice is cold so make sure you do that. Along with that, you will need chopped garlic, onion, and ginger paste, diced carrots, frozen peas, soy sauce, sesame oil, egg, water, chicken bouillon powder and this will add some sort of umami like taste to everything and it will be phenomenal.

You will also need salt, and sugar to offset the salt in the bullion. In a small bowl, mix together the soy, water, sesame oil, bullion, and sugar, set aside. Add the oil to a non- stick medium skillet and preheat over high heat, add the cold rice, break it up as much as you can, then add in the carrot, onion, garlic, and ginger and cook for a few minutes or until the rice starts developing some color (don’t let anything burn, keep stirring as it cooks) cook for about 5 minutes in medium-high heat and stir constantly.

Add the frozen peas and stir them all together and it comes together really fast and gets a good texture with the high heat. Push all the rice and veggies to one side of the pan, add the egg to the other side, scramble it well, then stir it with the rice mixture, add the peas along with the soy mixture and cook on high heat until the rice absorbs the sauce and the moisture has cooked out for about 1 minute. Transfer them to a plate and serve with some chopped scallions and enjoy.

Ingredients;

  • 1 cup of Cooked, cold, Long Grain Rice
  • 1/2 Small Onion, diced
  • 1 Clove of Garlic, minced
  • 2 tsp of Grated Ginger
  • 1 Carrot, peeled and finely diced
  • 2 Tbsp of Neutral Oil such as grapeseed oil or vegetable oil
  • 1/3 cup of Frozen Peas
  • 1 Egg
  • 3 Tbsp of Low Sodium Soy Sauce
  • 1 tsp of Sesame Oil
  • 1 Tbsp of Water
  • 1 tsp of Chicken Bullion Powder
  • 1 tsp of Sugar

Instructions;

  1. Add the oil to a non-stick medium skillet (about 9 inches) preheat over high heat, add the cold rice, break it up as much as you can, then add in the carrot, onion, garlic, and ginger and cook for a few minutes or until the rice starts developing some color (don’t let anything burn, keep stirring as it cooks) meanwhile in a small bowl, mix together the soy, water, sesame oil, bullion, and sugar, set aside.
  2. Push all the rice and veggies to one side of the pan, add the egg to the other side, scramble it well, then stir it with the rice mixture.
  3. Add the peas along with the soy mixture and cook on high heat until the rice absorbs the sauce and the moisture has cooked out. Serve with some chopped scallions and enjoy.

Cook your rice the day before you plan on making this fried rice, your result will be much better. For every 1 cup of uncooked rice, rinse it really well through a strainer to get rid of as much starch as possible, then add it to 1 3/4 cups of boiling water and cook for about 15 minutes then cool completely before popping it in the fridge. If your rice has some water still surrounding it once cooked, just drain it well before cooling and storing.

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