Recipe: Easy Vegetable Fried Rice
Bring Chinese food home in an easy and healthy way with this homemade Vegetable Fried Rice, a terrifically tasty combo of tender veggies and rice.
Fried rice is the yin and yang of Chinese cooking—flexible AND firm. On the one hand you’re free to improvise—feel like adding some broccoli or chicken? Go right ahead. On the other hand there is a science to achieving the perfect fried rice, a rule we always adhere to: cold rice. When stir-fried, warm rice will result in a mushy mountain, whereas hardened, day-old grains will remain separated. Must be an ancient Chinese secret, but this one- dish meal is successfully laid back and regimented all at once.
3 tbsp soy sauce
2 tbsp oyster sauce
2 tbsp ketchup
2 tbsp packed brown sugar
1 tsp sesame oil
1/4 tsp grated fresh ginger
Dash of hot pepper sauce, optional
2 tsp vegetable oil
2 large eggs, lightly whisked
1 tbsp peanut oil
1 small white onion, diced
1 medium carrot, peeled and diced
1 medium red bell pepper, diced
1 small garlic clove, minced
1 cup frozen green peas
4 cups cooked long grain white rice, chilled
1) For the sauce, in a small bowl, whisk soy sauce, oyster sauce, ketchup, brown sugar, sesame oil, ginger and hot sauce (if using). Set aside.
2) Over medium heat, heat vegetable oil in a deep skillet or wok. Pour eggs into the skillet and cook without stirring for 30 seconds. Break egg into smaller pieces, cooking 1 minute more. Transfer to a small plate.
3) Using the same skillet, heat the peanut oil over medium-high heat. Add onion and cook until just softened, 1-2 minutes, stirring often. Add carrots and red peppers, continuing to cook for 2 minutes. Stir in garlic and frozen peas and cook until garlic is fragrant, about 1 minute. Add cooked rice, reserved egg and soy sauce mixture to the vegetables, stirring well to combine and cooking for 1 minute to heat through.
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