We can’t order from a Chinese take out restaurant and not get fried rice. We all love it. Making it yourself it easy as pie and it’s better than you can get from a take out restaurant. If you have leftover rice or vegetables, use those instead of starting from scratch.
I made this vegetable heavy because it’s the sum total of our supper. For a side dish, you can reduce the amount of vegetables if you want more rice in your fried rice than vegetables.
Sesame oil is traditionally used in fried rice dishes. I don’t have sesame oil wouldn’t have a use for it other than fried rice. It’s not one of my ordinary cooking ingredients. I have sesame seeds and use them in other dishes. So, sesame seeds go in this dish instead of sesame oil.
Open Sesame (seeds).
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Vegetable Fried Rice
yield: 4 to 6 servings
For a quick supper, have bits of cooked vegetables and cooked rice on hand for Vegetable Fried Rice. Add the vegetable to a hot skillet and stir until warm. Scramble eggs in same skillet. Gradually fold in cooked rice. The combination of vegetables is up to you and your taste buds. Go lightly with salt because soy sauce has a high sodium content. I don’t add any additional salt to the vegetables and eggs for that reason. My preference for white rice is Basmati.
2 cups Basmati rice
2 cups water
1 teaspoon salt
vegetable oil
1 medium sweet onion, diced
2 medium carrots, diced
1 medium sweet pepper, any color
2 cloves garlic, minced
2 tablespoons sesame seeds
3 large eggs
1/4 cup soy sauce
2 cups English peas
Add rice, water and salt to a saucepan. Cook rice according to package directions. Set aside.
Heat a large cast iron skillet on medium heat. Coat the bottom with cooking oil. Add onions, carrots and sweet peppers. Cook 15 minutes or until vegetables are soft and have reduced by one half.
Add garlic and sesame seeds. Cook an additional 5 minutes.
Push the vegetable mixture off to one side. Drop in eggs and cooked until scrambled, stirring constantly.
Increase heat to medium high. Stir vegetables and eggs together.
Add cooked rice in batches and stir well after each addition. Stir in soy sauce.
Add peas and stir.
Serve warm.
Vegetable Fried Rice
Ingredients
- Vegetable Fried Rice
- yield: 4 to 6 servings
- For a quick supper have bits of cooked vegetables and cooked rice on hand for Vegetable Fried Rice. Add the vegetable to a hot skillet and stir until warm. Scramble eggs in same skillet. Gradually fold in cooked rice. The combination of vegetables is up to you and your taste buds. Go lightly with salt because soy sauce has a high sodium content. I don't add any additional salt to the vegetables and eggs for that reason.
- 2 cups Basmati rice
- 2 cups water
- 1 teaspoon salt
- vegetable oil
- 1 medium sweet onion diced
- 2 medium carrots diced
- 1 medium sweet pepper any color
- 2 cloves garlic minced
- 2 tablespoons sesame seeds
- 3 large eggs
- 1/4 cup soy sauce
- 2 cups English peas
Instructions
- Add rice, water and salt to a saucepan. Cook rice according to package directions. Set aside.
- Heat a large cast iron skillet on medium heat. Coat the bottom with cooking oil. Add onions, carrots and sweet peppers. Cook 15 minutes or until vegetables are soft and have reduced by one half.
- Add garlic and sesame seeds. Cook an additional 5 minutes.
- Push the vegetable mixture off to one side. Drop in eggs and cooked until scrambled, stirring constantly.
- Increase heat to medium high. Stir vegetables and eggs together.
- Add cooked rice in batches and stir well after each addition. Stir in soy sauce.
- Add peas and stir.
Mary says
We LOVE fried rice…this is a perfect recipe. A great way to use up leftovers. Lovely photo! As always, a winner from your site. Pinned. Thanks for sharing.
Jackie Garvin says
Thank you, Mary. I appreciate you so much!
pumpkin061 says
Oh My this is right up my alley! LOVE fried rice! Thaipe soon! Thank you always for sharing such awesome recipes and making our lives a little easier. You are much appreciated. I have my own little Syrup & Bisquits section on my pinterest page, this will be going there now. (Jill Van Vlack)
Jackie Garvin says
Jill!!!!!! I’m so glad you let me know this is you. Hope you enjoy the recipe.
Martie says
This looks yummy! I made an Asian chicken pasta salad last night, so I’m in Chinese mode. My Mom bought me some sesame oil because she wants me to make these potstickers she found a recipe for, and I used it in my salad. It really does add a very authentic flavor! I don’t live anywhere near an Asian market, but she went with my cousin to a bigger city and they found one. She stocked up for me on some very Asian pantry staples…I’m so excited! I usually feel like crap after I eat Chinese buffets, so I try to cook Chinese food at home every so often. Thanks for sharing, and I’m happy with the amount of veggies! 🙂
Jackie Garvin says
What a thoughtful mama you have!
Chris says
Yummy! Thanks for sharing.
Jackie Garvin says
Hope you enjoy, Chris.
Sandra says
Hi Jackie!!! Hope all is well. I just whipped this rice up after work and it’s delicious! Thanks ! I switched out tamari for soy sauce. It makes a lot and that’s good! Mmm mmm m.
Jackie Garvin says
Sandra,
I’m so glad you enjoyed this recipe. It does make a lot but I like it that way. I can live off leftovers. I’m not familiar with tamari sauce. I need to look it up. Thanks for the tip.
I hope you and your family are doing well. Are you still in Cali?
Sandra says
Yes we are still in San Diego and still have all my family in Texas! And all my exes live in Texas too lol. My 16 year old loves this recipe so I’m in the kitchen now fixing another batch for him and his friend! It’s easy and good. Tamari is a gluten free soy sauce. It tastes the same. Have a great Memorial Day ! Thanks again for this staple!
Jackie Garvin says
No way your son is 16! I guess that means Miss Priss is grown. Lawdy, Miss Clawdy
Sandra says
Lol, yes she is grown! She lives in San Francisco going to school and working, thanks for asking. She has her own kitchen now, and seems to know her way around it! It’s all the Syrup n Bisquits cooking she been around!