Our Favorite Vegetable Fried Rice
There are so many times when I think a recipe is too simple or not interesting enough and you’ll just be bored to tears with it. And so instead I just make it at home for the husband and I and we love it and eat it all the time. Over and over and over.
And then it finally dawns on me that if we eat it over and over and over, well maybe you will too. You would think this thought would occur to me sooner, but nope. It never does.
This is definitely one of those times that I’ve been sitting on a recipe for far too long. This vegetable fried rice is nothing fancy or flashy or anything like that. It’s simple, easy and perfect for a weeknight.
And I’ve been making and fine-tuning it for the last – no joke – two years. You could say I’ve been holding out on you. I’m sorry? Please forgive me!
But. I finally measured it all out and wrote it down so today we talk veggie fried rice. Now, you can 100% absolutely switch out the veggies for your favorites or whatever you have hanging out in the fridge. Which I definitely do. But this version listed below is hands down our absolute favorite – both in terms of the vegetables used and the amounts.
The one catch to this recipe – pretty pretty please follow the directions and use cold rice. If you don’t use cold rice, well, it gets sort of mushy. And no one wants mushy fried rice. I usually just make the rice either the day before or on the weekend and then it’s ready to go for dinner.
My other favorite part about this recipe? It makes plentyyyy of food. I say 4 to 6 servings, but the husband and I eat what I’ll call ridiculous / obnoxious portions when it comes to fried rice – i.e. no control and probably more than
some most people. So you may very well get more out of this. Even for us, we have leftovers for lunches and it is glorious.
Not pictured – the obscene amount of sriracha I drizzle all over the top. So. Good.
- about 3 ½ to 4 ½ tablespoons olive oil, divided
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 (1-inch to 1 ½-inch) piece fresh ginger, grated
- 2 large carrots, peeled and chopped
- 4 ounces baby bella mushrooms, sliced
- ½ cup frozen peas
- 4 large eggs, beaten with a fork
- 1 bunch green onions, thinly sliced
- about 6 cups cooked rice, cold*
- ¾ cup raw cashews
- about 3 to 4 tablespoons low-sodium soy sauce (or to taste)
- sriracha, for serving
- Set a large nonstick skillet (I use a 12-inch deeper-style one here) over medium heat. Add in 1 ½ tablespoons of the olive oil. When hot, add in the onion. Cook for about 2 minutes, until it starts to soften. Add in the garlic and ginger and cook for 30 seconds, until fragrant. Add in the carrots and cook for about 3 minutes, until crisp tender. Remove the mixture with a slotted spoon to a medium bowl.
- If the skillet is dry, add in a good splash more of olive oil (½ to 1 tablespoon depending on how dry). Add in the mushrooms and cook for about 5 minutes, until tender. During the last 2 to 3 minutes of cooking, add in the peas. Remove these veggies to the same medium bowl.
- Add in 1 tablespoon of the olive oil to the skillet. Add in the eggs and green onions. Cook, stirring frequently, until the eggs are scrambled. Remove to the bowl with the veggies.
- Add the remaining 1 tablespoon olive oil to the skillet, then add the cold rice. Cook for about 2 to 4 minutes, breaking up the clumps of rice with a wooden spoon, until heated through.
- Turn down the heat to medium low, then add in the veggie/egg mixture, the cashews and the soy sauce. Mix to combine and continue to cook for about 1 minute, until everything is nice and hot.
- Serve with sriracha and/or additional soy sauce, if desired.
If the skillet ever gets too dry during the cooking process, just add in a splash of olive oil.
I know it’s a pain to use cold rice, but please do! It really makes the texture perfect - otherwise it gets kind of mushy!
I love to use the brown basmati rice from Trader Joes - it’s sooo good in this!
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