Vegetable Fried Rice

posted in: Asian, Side Dish        date:

Eric and I try to eat mostly healthy foods, but everyone has their weaknesses.  Apparently, one of mine is this fried rice.  It was so good that I kept wanting to go back for more!  I’m glad I didn’t because it tasted great the next day when I had it for lunch.

I’ve never made fried rice, and I was unsure how this would turn out.  After all, hibachi restaurants have an entire cooking area on which to make their fried rice.  All I had was a skillet, and I was positive the rice wouldn’t get that crispy texture I love so much.  I’m so glad to say I was wrong; this rice had the perfect texture.  The carrots, peas and eggs each added additional flavors and textures to the rice, and the soy and oyster sauces gave it just the right amount of richness and saltiness.  It was the ultimate side dish to the Soy Ginger Glazed Chicken Eric made that night.

Vegetable Fried Rice
4 tablespoons vegetable oil
1 small white onion, diced
4 cloves garlic, minced
3 green onions, thinly sliced, white and green parts separated
1 teaspoon minced fresh ginger
3 large carrots, diced (about 1 cup)
3/4 cup frozen peas
2-3 eggs, lightly beaten
3 cups cooked Jasmine or other long-grain rice, chilled
2 tablespoons low-sodium soy sauce, plus more to taste
1 1/2 teaspoons oyster sauce

-Heat a large skillet over high heat.  When hot, add 1 tablespoon of oil.
-Add the onion and cook 1-2 minutes.
-Add the garlic, ginger and white part of the green onions.  Cook until fragrant, about 30 seconds.
-Add the carrot and cook just until it is crisp-tender, about 1 minute.
-Add the frozen peas and cook until just warmed through.
-Empty contents into a large bowl and set aside.
-Return skillet to heat and add 1 tablespoon of oil.  Add the eggs and whisk constantly until the eggs are just set.
-Transfer eggs to bowl with vegetables.
-Return skillet to heat and add remaining 2 tablespoons of oil.  Add the rice and, using a wooden spoon, break up any clumps.
-Stir evenly to coat rice with the oil and then allow to sit undisturbed for about 2 minutes.
-Stir the rice again, breaking up any clumps.  Add soy and oyster sauces and stir until rice is thoroughly coated.
-Add the remaining green onions, and then add the eggs and vegetables back to the skillet and toss to combine.
-Adjust seasonings by adding more soy sauce, if needed.

Serves 4

Cook Like a Champion original

  • Little Mrs Domestic

    Wow.. this looks really yummy. I can't wait to try it out.

  • Courtney Champion

    Thanks! It was SO good! It was all I could do not to eat it before I took the picture, haha.

  • michael

    For future adventures in Fried Rice, I suggest adding a teaspoon or two of ketchup in when you make it, and if you want to be baller, add some fish sauce to give it a nice compliment of sour/tang on top of the sweet oyster sauce.

    <3 Flops

  • rebecca

    I tried this last week and it was pretty good! My younger sister loved it!

  • Courtney

    Michael – I've never heard of ketchup in fried rice. Very interesting! We didn't have fish sauce the first time I made this, but we have some now so I'll have to try it.

    Rebecca – I'm glad you and your sister liked it! 🙂

  • Lisa T

    I’ve made this several times and just thought to comment and tell you that we’ve enjoyed this very much. I’m making this tonight with Brown Eyed Baker’s Sweet and Sour Chicken. OH MY, good times 🙂

    • Courtney

      Thanks so much! We actually had it the other night with some vegetable egg rolls.

  • I made this tonight and it was wonderful– I have made vegetable fried rice in the past but it always seemed to be lacking something, this on the other hand was perfect!

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