Vegetable Fried Rice Recipe

Use fresh or leftover white rice for this straightforward, vegetable-studded fried rice recipe. We fry the grains in batches and season the dish flippantly for an ideal texture and taste. We tested each variable to bust some frequent fried-rice myths and found that it is a way more forgiving dish than individuals are inclined to suppose. Fried rice is an effective way to make use of up leftovers, however there is not any purpose you can’t use a batch of freshly cooked white rice as an alternative. This recipe produces Vegetable Fried Rice Recipe with particular person grains, flippantly seasoned to permit the flavour of the rice to shine.

Vegetable Fried Rice Recipe

Recipe by annCourse: Main DishDifficulty: Easy


Prep time


Cooking time






  • 4 cups cooked and chilled brown rice

  • 2 medium carrots – peeled and diced

  • 1/2 cup frozen peas

  • 2 eggs – whisked

  • 3 green onions – thinly sliced

  • 3 cloves garlic – minced

  • 1 small white onion – diced

  • 2 teaspoons oyster sauce (optional)

  • 3 to 4 tablespoons soy sauce

  • 1/2 teaspoons toasted sesame oil

  • 3 tablespoons butter – divided

  • salt and black pepper


  • Melt half of tablespoon of butter in a large skillet over medium-high heat. Once scorching, scrambled egg, stirring sometimes. Take away egg, and transfer to a separate plate.
  • Add an extra 1 tablespoon butter to the pan and heat till melted. Add carrots, onion, peas and garlic, and season with a beneficiant pinch of salt and pepper. Saute for about 5 minutes or till the onion and carrots are gentle. Increase heat to high, add within the remaining 1 1/2 tablespoons of butter, and stir till melted. Instantly add the rice, green onions, soy sauce and oyster sauce (if utilizing), and stir till mixed. Proceed stirring for an extra 3 minutes to fry the rice. Then add within the eggs and stir to mix. Take away from heat, and stir within the sesame oil till mixed. Taste and season with additional soy sauce, if wanted.
  • Divide into bowls and serve instantly. I usually serve mine with chili-garlic sauce or sriracha on the side. Leftovers store properly within the fridge, covered, for 3-4 days.

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