Vegetable Fried Rice (Print)
A simple copycat fried rice with jasmine rice, fresh veggies, eggs, and a sweet-savory sauce. Perfect for any meal.
# Ingredients:
→ Grain Base
01 -
2 eggs
02 -
½ tablespoon canola oil
03 -
1¾ cups vegetable broth
04 -
1 cup jasmine rice
→ Veggies
05 -
½ cup bean sprouts
06 -
1 cup sugar snap peas
07 -
1 cup thinly sliced carrots
08 -
2 green onions, plus extra to garnish
09 -
2 cups broccoli florets
→ Flavor Mix
10 -
2 teaspoons minced ginger
11 -
2 teaspoons hot chili oil
12 -
2 tablespoons brown sugar
13 -
Pinch white pepper
14 -
2 teaspoons minced garlic
15 -
¾ cup low-sodium soy sauce
16 -
½ tablespoon sesame oil
17 -
2 teaspoons mirin
# Steps:
01 -
Heat up broth in a pot until it boils. Pour in rice, lower the heat to gentle, and cook 15 minutes. Once done, take it off the stove and fluff it up with a fork.
02 -
As rice cooks, stir all sauce ingredients in a bowl. Put the bowl aside for later.
03 -
Warm up canola oil in a wok on medium. Toss in broccoli, carrots, snap peas, bean sprouts, and green onions. Keep stirring for 3-4 minutes. Sprinkle a little salt and pepper. Slide veggies to the edges of the wok.
04 -
Break eggs into the center of the wok. Scramble them until they’re cooked. Then mix the veggies back into the eggs.
05 -
Drop the cooked rice into the wok. Stir and fry for about 3-4 minutes. Pour in the sauce mix and cook for just a few more minutes while stirring.
06 -
Add some extra chopped green onions on top and serve warm.
# Notes:
01 -
Cut all veggies into similar-sized pieces so they cook evenly.
02 -
Leave enough space in the wok so everything cooks properly.
03 -
Keep stirring your ingredients so nothing sticks or burns.