Veg Fried Rice
This easy veg fried rice recipe uses up leftover rice and comes together in about 20 minutes. We pile it high with veggies for a filling meal.
Ingredients
- 2 cups uncooked long-grain white rice
- 4 cups water (for cooking rice)
- 6 tablespoons vegetable oil
- 1 medium onion
- 3 cloves garlic
- 1 tablespoon grated fresh ginger
- 2 medium carrots
- 1.5 cups chopped green cabbage
- 1 cup sweet corn kernels (fresh or frozen)
- 1 cup green peas (fresh or frozen)
- 0.5 cup chopped green onions (white and green parts separated)
- 4 tablespoons soy sauce
- 2 teaspoons rice vinegar
- 1 teaspoon honey
- 0.5 teaspoon black pepper
- 0.25 teaspoon white pepper (optional)
Instructions
- To prepare the rice: Rinse 2 cups uncooked long-grain white rice under cold water until the water runs clear. Combine the rinsed rice with 4 cups water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all water is absorbed. Remove from heat and let it sit covered for 10 minutes. Fluff with a fork and spread it on a large tray or baking sheet to cool completely. For best results, allow the rice to chill in the refrigerator for at least 2 hours, or preferably overnight.
- Prepare the vegetables: Peel and finely dice 1 medium onion. Peel and finely chop 3 cloves garlic. Peel and grate 1 tablespoon fresh ginger. Wash and peel 2 medium carrots, then dice them into small pieces. Wash and chop 1.5 cups green cabbage into small pieces. Thaw 1 cup frozen sweet corn kernels and 1 cup frozen green peas if using. Wash and chop 0.5 cup green onions, separating the white and green parts.
- Make the sauce: In a small bowl, combine 4 tablespoons soy sauce, 2 teaspoons rice vinegar, 1 teaspoon honey, 0.5 teaspoon black pepper, and 0.25 teaspoon white pepper (if using). Mix well and set aside.
- Heat 2 tablespoons vegetable oil in a large wok or a large deep skillet over high heat until it shimmers. Add the finely diced 1 medium onion, finely chopped 3 cloves garlic, and grated 1 tablespoon fresh ginger. Cook, stirring constantly for 1-2 minutes until fragrant.
- Add the diced 2 medium carrots and chopped 1.5 cups green cabbage to the wok. Cook, stirring frequently, for 3-4 minutes until the vegetables start to become tender-crisp.
- Add 1 cup sweet corn kernels and 1 cup green peas to the wok. Continue to cook for another 2-3 minutes, stirring occasionally.
- Push the vegetables to one side of the wok. Add the remaining 4 tablespoons vegetable oil to the empty side. Once hot, add the cooled, cooked 2 cups long-grain white rice to the wok. Break up any clumps with your spatula.
- Allow the rice to cook undisturbed for 1-2 minutes to allow it to slightly crisp up. Then, stir and combine the rice with the vegetables.
- Pour the prepared sauce mixture evenly over the rice and vegetables. Add the white parts of the 0.5 cup chopped green onions. Stir everything together until the sauce is well distributed and the rice is evenly coated.
- Continue to cook, stirring gently occasionally, for 2-3 minutes until everything is heated through and the flavors have melded. Remove from heat.
- Garnish with the green parts of the 0.5 cup chopped green onions and serve immediately.