Sunday, July 6, 2008

Vegetable Fried Rice, Yum!



I've been making this fried rice for years. The most important thing here is to use leftover refrigerated rice. When we eat Chinese or other Asian food we usually order an extra side of white rice so we can make this later in the week. You can also use leftover brown rice, rice pilaf , etc... it's fine.

This is so fast and easy, great for a quick dinner or fast side dish.
Making this is in a wok is easiest if you have one.

Prep Time: 5 minutes
Cook Time: 10 minutes

Ingredients: (Use as much as you like of each item. More onion? More egg? It's all good).
  • 2-4 cups cold cooked rice
  • 2 tsp. oil (vegetable oil, rice bran oil, or grapeseed oil)
  • 1 yellow or brown onion diced
  • 1 carrot finely diced or cut into matchsticks
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 or 2 eggs
  • 1 cup fresh or frozen broccoli florets
  • low sodium soy sauce or regular if you prefer
  • a little salt
  • a little pepper
  • feel free to use other veggies like bok choy, green beans, mushrooms, etc.
  • 1-2 tsp. sliced green onion, for garnish (optional)
The way to make yummy fried rice:
  1. Put diced onions and carrots in wok/pan with oil and cook for about 5 minutes on medium.
  2. Add broccoli, peas, corn and any other veggies. Cook for about 5 more minutes, add a little more oil if too dry.
  3. Add about 1/2 tsp. salt (a few pinches) and pepper (optional), and stir.
  4. Move all veggies to sides of wok/pan, and make a "well" in the middle.
  5. Crack egg/s into middle of well and scramble it up in the center of the pan until cooked.
  6. When egg is cooked, mix it into the vegetables.
  7. If rice needed to be separated-- pick it up in your hands and crumble in into the pan. Otherwise, put rice in wok/pan and mix everything together.
  8. Once mixed, pour (and stir while you pour) some soy sauce over the top until the desired color/amount is reached. Don't pour too much or it will be too wet and too salty. You can always add more after tasting it.
  9. After the rice is heated through, take a fork and taste it.
  10. If it tastes bland, add more salt (and/or soy sauce) and mix thoroughly.
  11. Garnished with sliced green onion on top, if you like it pretty.

3 comments:

Anonymous said...

Rice Oil is the best oil for fried rice. It makes great sense.

leonie said...

I have just printed out your Vegetable Fried Rice and Zucchini Carrot Cake Muffins. Just happened onto your site, looking for a baked risotto recipe. My husband and I (retired) have to lose weight so any healthy recipes would be much appreciated. Good on you for doing this, I can only imagine what it would be like being so far from home with small children. Feel free to email anytime, I am a good listener and love young people. My grandchildren are 10 and 6.
Take care
Leonie

floridagirlinsydney said...

Thanks Leonie! Are you in Australia?

Anonymous-- do you mean rice bran oil? or another oil called rice oil?