Vegetable Fried Rice

Lori Hartnett Leave a Comment

Would you like to know the secret to making fried rice at home? It all begins with the rice. You want it to be fluffy, not sticky, and with individual grains. Day-old, cold rice is best to use because it is dryer, and reduces the chance of ending up with mushy fried rice. What a perfect way to prepare extra rice for one meal, and have an easy dinner for another!

Long grain white rice is perfect for fried rice, primarily because of the right blend of two different starch molecules. Some people prefer the sweet, slightly nutty flavor of Jasmine rice, which is also a long grain rice. However, Jasmine rice will be slightly sticky when cooked. Basmati rice can be a good choice, too, so feel free to experiment to find your favorite. Always rinse and drain your rice before cooking. And if you find your cooked rice to be a little on the mushy side, reduce the water slightly the next time when cooking.

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Vegetable Fried Rice
Vegetarian, Dairy Free, Nut Free
Makes:    3-1/2 cups  
Makes:    3-1/2 cups  
  1. HEAT oil in wok or large non-stick skillet on medium-high heat. Add carrots; cook 2 minutes, stirring occasionally. Add onion, red pepper, pea pods, and garlic; cook 1 to 2 minutes, stirring frequently.
  2. BREAK the eggs into the wok and let them cook about 2 minutes without stirring or until partially set. Push the eggs and vegetables to the side and add rice and soy sauce. Toss, working from the bottom, for about 2 minutes to break up the eggs and fry the rice slightly.
  3. ADD black pepper and peas; continue to toss until peas are thoroughly heated.
Fresh Tips

Sprinkle with fresh chopped cilantro.

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