vegetable fried rice

4 from 1 vote

easy veggie fried rice recipes.Colorful, delicious, extra vegetable fried rice! This is a beautiful and easy dinner recipe.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Asian

Keyword: vegetable fried rice

Servings:

Calories: 474kcal

Author: Luda huang

Equipment

skillet

Ingredients

2 cups cooked white rice 12 ounces; 350g;
2 tablespoons (30ml) vegetable or canola oil
1 small onion finely chopped (4 ounces; 115g)
1 medium carrot peeled and cut into small dice (3 ounces; 85g)
2 scallions thinly sliced (1 ounce; 30g)
2 medium cloves garlic minced (about 2 teaspoons; 5g)
1 teaspoon (5ml) soy sauce
Kosher salt and ground white pepper
4 ounces (115g) frozen peas
4 ounces (115g) corn kernels

US Customary - Metric

Instructions

First cook the rice by following this method. Use oil instead of ghee while making it for fried rice. Approximately 1/2 cup of raw rice will give you 2 cups of cooked rice. Let the rice cool down a little bit.Fluff up the rice and make sure that there are no lumps of cooked rice.
Meanwhile do the preparation, chop all the veggies.
In a large wok or skillet, heat 2 teaspoons of the vegetable oil over medium high heat.
Add the onion,corn kernels, peas and carrot to the pan, stirring often, cook 3-5 minutes or until softened. Add the garlic and cook for 30 seconds. to taste with salt and pepper.
Add the white rice and to the pan. Lastly add soy sauce . Stir in the soy sauce and until everything is thoroughly combined and warmed through, 3-4 minutes. sprinkled with chopped scallions.

Notes

For the best results, use Chinese-style medium-grain rice, jasmine rice, or sushi rice. Rice should either be cooked fresh, spread on a tray, and allowed to cool for five minutes.

Nutrition