Vegetable Fried Rice

5 from 2 votes

Love the taste of take out fried rice from the Chinese restaurant? Now make your own and add the ingredients that you prefer. We show you how easy it really is. The trick is to make your rice ahead of time and refrigerate it. Then when it comes time for dinner this dish comes together simply in minutes.

Prep Time10

1 15

Total Time1 25

Servings:

Calories: 383kcal

Equipment

1 Wok
1 Cutting Board
1 Chef's Knife
1 Kitchen Shears
1 Rice Cooker

Ingredients

3 Cup Jasmine Rice pre-cooked & cooled in fridge
½ Cup White Onion diced
1/4 Cup Bell Pepper diced
1 Teaspoon Garlic minced
1/2 Teaspoon Ginger
1/2 Tablespoon Butter
1 Teaspoon Coconut Oil
2 Eggs
2 Scallions aka Green Onion chopped
1 -1/2 Tablespoon Soy sauce dark
Pepper to Taste

Instructions

Gather your ingredients
In a frying pan, add oil and turn the heat to high.
Add the onion and pepper, cook for 2-3 minutes.
Add the garlic and ginger, reduce the heat to medium and cook for another 1-2 minutes (make sure not to burn the garlic)
Move onion/pepper mixture to side of pan and crack the eggs in the pan scrambling slightly, add pepper and continue to cook for 2-3 minutes until the egg is cooked.
Add the pre-cooked rice and butter, mix together
Return the heat back to high, constantly folding in the rice.
Turn the heat off, add the soy sauce over the top
Cut and sprinkle the scallions on top.

Notes

When you pre-cook the rice, remove it prior to it being all the way done. This will prevent it from becoming mushy when you fry it.

For food safety reasons rice should be laid flat on a cookie sheet to cool and placed in fridge within 1 hour of cooking.

For a recipe for cooking rice visit How To Cook Jasmine Rice

Don't skip the cooling in the fridge to cool ahead of time step

Nutrition