Vegetable Fried Rice is an easy but multi-faceted dish that is incredibly versatile. I enjoy making it at home as I can manage how much fat and other ingredients, and I can add various vegetables. Most importantly, it’s an excellent method to transform leftovers from the night before into a fresh, tasty dinner.
WHY USE LEFTOVERS
The most appealing thing about leftover Rice is the fried Rice. Don’t toss that leftover Rice! The leftover Rice is the perfect cooked Rice. Since when the Rice is cooked and stored in the refrigerator, it begins to dry out just a bit. The grains then become separated. This sets the stage to make a delicious cooked rice dish.
I often make additional Rice whenever I cook the delicious Cajun red beans and Rice to ensure that there’s leftover to fry Rice. Even if you don’t have any leftover rice, it’s a good idea to prepare the Rice in advance, let it cool, and then place it in the fridge for a minimum of a couple of hours or even a whole night. In all honesty, If you attempt to make this using freshly cooked Rice, you’ll get the result of a sticky, mushy mess. I wouldn’t recommend this recipe.
Any rice that is cooked brown or white can be used to make this dish. My favorite is basmati; however, jasmine or plain long-grain also works.
USE WHATEVER’S IN THE FRIDGE FOR FRIED RICE
Vegetable fried Rice is a relatively simple recipe. However, you should think ahead here. The garlic, ginger, sesame, and soy flavors make this dish stand out. In addition, adding tofu can make it a complete word. You can substitute the tofu with chicken or any leftover meat if you’re not a vegetarian. The best Rice to fry is when you need to use ingredients in your fridge.
You can make use of all sorts of veggies, either fresh or frozen. Frozen peas are the ones I’m using. Mixing with carrots and frozen peas works exceptionally well, as do carrots and peas. Making a fantastic excess creation is an excellent idea if leftover cooked vegetables exist. Most vegetables will be used, except potatoes. But try sweet potato cubes, cauliflower, zucchini, carrots, or mushrooms.
You can also break an egg and scramble it into your Rice, which I frequently do for more nutrients, texture, and flavor. Sometimes, I like to include chopped cashews or peanuts if I have these in my pantry.
COOKWARE & PREP
A wok is perfect for fried Rice; however, any skillet can be used. I’ve noticed that non-stick pans require oil to provide the Rice with that ideal “fried” texture. Peanut oil is an excellent choice because of its low smoke point. Make sure you have all the ingredients on your ready before you start.
SERVING SUGGESTIONS
Serve the Rice fried by itself, or as a side dish to general Tso Shrimp, Air Fryer Orange Chicken, Baked Sweet, Sour Meatballs, or stir-fry dishes like Steak and asparagus stir fry.
Ingredients
Two tablespoons of corn or peanut oil
One medium onion diced
One bell pepper red seeded, cored, and diced
1 cup firm tofu cubed
Two tablespoons minced garlic
Two tablespoons minced ginger
4 cups cooked Rice
1 Cup frozen peas, thawed and frozen.
1/4 cup vegetable stock
Two tablespoons of soy sauce
1 Tablespoon sesame oil
One teaspoon of fish sauce
1/2 cup chopped cilantro
Instructions
Heat one tablespoon of oil in a wok at high temperatures.
Add bell pepper and onion, cook, and stir until softened, around 5 minutes. Transfer the dish to a plate.
Add tofu and cook in the wok, stirring until it is browned throughout. Transfer the tofu to a plate along together with the vegetables.
Then, add the rest of the oil to the wok.
Incorporate garlic, ginger, and Rice, breaking any clumps using a fork.
Stirring, cook until the Rice is cooked and separated. It will be lightly brown. Add wine, stock, or water and cook, stirring for approximately 1 minute.
Mix in sesame oil, soy sauce, and fish sauce. Stir until all is coated and extremely hot.
Remove from the heat and mix in parsley, cilantro, or green onions.
