Want a SUPER easy, cheap, and filling meal that you know your whole family will love? Look no further because this is the BEST veggie fried rice recipe that only takes a whopping 10 MINUTES to make! Roll up your sleeves because things are about to get delicious in here!
I’ve never met anyone who doesn’t like fried rice - even picky eaters gobble it up! It’s truly the ULTIMATE crowd-pleaser that takes only 10 minutes to make from start to finish.
What You’ll Need for the Best Veggie Fried Rice Recipe
The BEST Rice to Use
Yep, freshly cooked rice is NOT the best to use for fried rice. Ideally, you’ll use day-old cold rice because it creates a flakey texture and rehydrates by absorbing all the sauce. Fresh rice tends to be stickier and doesn’t pick up the sauce as well.
If you’re dying for fried rice asap and don’t want to wait until the next day, first of all, I don’t blame you! Second of all, no worries, I’ve got you covered.
Just slightly reduce the amount of water you use when cooking the rice. Then, once it’s done cooking, spread the rice on a parchment-lined baking sheet to cool and further dry out.
Quick & Easy Mix-Ins
This is the best fried rice recipe that’s extremely versatile! Save time by tossing in frozen vegetables that are already chopped up and there’s no need to thaw them either.
Or, if you have any leftover veggies or meat hanging out in the back of your fridge, clear them out by transforming them into a mouthwatering meal! Fried rice doesn’t judge, all mix-ins are welcome!
Fried Rice Sauce
Making restaurant-quality fried rice comes down to the sauce. Once you’ve mastered that, you’re golden!
The sauce for this fried rice is salty, savory, and slightly nutty. Each ingredient brings something unique:
- Soy Sauces: Dark soy sauce for the deep rich color & light soy sauce for the saltiness
- Oyster Sauce: Adds just a touch of sweetness & so much umami
- Sesame Oil: A little goes a long way to create a deep nutty flavor
- Shaoxing Wine: The secret ingredients to taking your fried rice to the next level & restaurant-quality
- White Pepper: Spice up your fried rice with a little extra flavor & a touch of heat
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BEST Veggie Fried Rice (10 Minutes Only!)
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon oyster sauce
- ½ tablespoon Shaoxing wine
- ½ teaspoon sesame oil
- ⅛ teaspoon white pepper
- 2 eggs beaten
- ¼ medium onion finely chopped
- 5 garlic cloves minced
- 1 ½ cup frozen vegetables
- 2 ½ cups cold cooked rice
- 4 green onions thinly sliced
- 2 tablespoons sesame seeds optional for serving
- In a bowl, combine sauce ingredients. Set aside.
- Heat a large pan or wok on medium-high heat. Add about 1 tablespoon of oil and once it’s hot, pour in eggs. Allow eggs to cook for about 30 seconds, or until it begins to set, then scramble the eggs. Once the eggs are cooked, remove and set aside.
- Add about another tablespoon of oil then add in onions. Cook for about 1 minute or until it’s slightly tender but still crunchy. Add garlic and saute for a few more seconds.
- Toss in frozen vegetables and cook for a couple of minutes then add in the cold rice. Stir and cook for another minute to toast the rice.
- Pour in sauce then the eggs and mix until the sauce covers all the ingredients. Turn off heat and finish with green onions and sesame seeds, if desired. Enjoy!
- Convenient Veggies: No need to thaw frozen vegetables. Keep the heat high to avoid steaming the fried rice. For fresh veggies, dice them finely and keep them uniform for quick and even cooking.
- Protein Boost: Add your favorite meat for extra flavor. Thinly cut bacon, ham, chicken, or sausage work well. Leftover protein can be used too. Saute the meat before adding onions, then continue with the recipe.
- Rice Tips: Cold leftover rice absorbs liquid better than freshly cooked rice. Long grain rice creates flakey restaurant-style fried rice. Avoid sweet, sushi, or glutinous rice as they become stickier.
- Soy Sauces: Regular and light soy sauces add salty flavor. Dark soy sauce provides a deep, rich color. It's highly recommended, but omitting it will result in a lighter-colored dish. Find both at Asian markets.
Exact calculations may vary. For the most accurate nutritional information, use your preferred nutrition calculator, actual ingredients, and quantities used for the recipe. Please consult with your physician or registered dietitian if more precise nutrition calculations are needed for health reasons.
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