Asian Vegetable Fried Rice
Asian Vegetable Fried Rice
Making vegetable fried rice at home is really easy and it's often a very "forgiving" dish. It's also SO much healthier than take-out because you can control the salt, sugar, preservatives, and additives used. I tend to use whatever vegetables I have on hand (as long as they make sense... I'm not adding any green leafy veggies, no disrespect!). If I have bell peppers, I'll add those. I try to "eat the rainbow" and make my food as colorful as possible. You'll definitely need a fair amount of alliums though. Whether it's red, yellow or white onions, it doesn't really matter, just use onions. Sometimes I have shallots and will use those and if I have scallions, green onions, I'll use those as well. I do always add carrots, garlic and ginger. Those are standard. What makes this recipe "just right" are the additions of all the alliums (for complexity and savoriness), coconut aminos and oyster sauce (for umami and slight sweetness), and sesame oil for nuttiness.
Equipment
- medium sauce pot
- large saute pan
- colander / sieve
- grater
- small bowl
Ingredients
- 1 cup organic medium grain rice
- organic olive oil
- 4 large organic eggs
- 1/2 red onion
- 2 organic carrots peeled and small diced
- 3 garlic cloves minced
- 1 inch ginger peeled and finely grated
- 1 cup organic frozen peas
- 1 cup organic frozen corn
- 4 tbs coconut aminos
- 1 tbs oyster sauce omit for vegetarian
- 1 tsp fish sauce omit for vegetarian
- 1 tsp organic toasted sesame oil
- 1 tsp sambal oelek
- Kosher salt Diamond Crystal https://amzn.to/3ZRuGXG **
- Fresh cracked pepper
Instructions
- Rinse your rice. In a medium sauce pot, place 2 cups of water, rice, a tbs of olive oil, 1/4 tsp of salt and bring to a boil. Reduce to simmer, cover, and cook for 15-20 minutes or until all of the water has evaporated. Let it sit in the pot for 5 minutes covered. Remove the rice and place on a plate or sheet pan to allow it to cool quickly. Refrigerate for up to a day. If you don't have time to cool and refrigerate, you can continue to the next steps. It will still be great!
- In a small bowl, crack the eggs and season with salt and fresh cracked black pepper. Mix the eggs. Place a tsp of olive oil in the saute pan. Over medium heat, place the eggs in the pan and cook for a few minutes, until cooked through. Set aside.
- In the same pan used for the eggs, add a tbs of olive oil, place the onions and carrots in the pan over medium heat, season with salt and pepper. Cook for 5-7 minutes, until softened. Add the ginger and garlic and cook for a minute, until pungent. Add the peas and corn and season with salt and pepper for 3-4 minutes, until heated through. Add the cold rice and stir until heated through for a couple of minutes. Add the coconut aminos, oyster sauce, fish sauce, sesame oil and sambal. Mix to combine and cook for another minute until heated through. Serve and enjoy!
Notes
**Amazon Affiliate- I may receive compensation. Â
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2 Comments
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Mamta Kaji
Delicious! I like the option of omitting the oyster and fish sauce so the dish can be vegetarian!
Zahavalox
Yup! It’ll still be delish!