I made vegetable fried rice to use up leftover vegetables in my fridge and to try a vegetarian fried rice. It is such an easy dish to make and versatile, as well. You can make it as colorful as your local supermarket allows you to. I like to use fresh shitake mushrooms, asparagus and bell peppers but some popular vegetables to use are green peas, kernel corn, carrots and green beans. In less than half an hour, you have a light and simple meal to enjoy. 😀
Cooking Tips for Perfect Fried Rice
To make the best vegetable fried rice, start with cold, leftover rice. Freshly cooked rice tends to be too moist and results in a sticky mess. If you don’t have leftover rice, cook some and let it cool for at least 30 minutes in the fridge. This helps to dry it out. Also, keep your ingredients ready before you start cooking. Chop your vegetables and measure out your sauces ahead of time. This way, you can add everything quickly, preventing the rice from overcooking. Use a large skillet or wok over high heat for that lovely stir-fry effect. This allows the ingredients to cook evenly without steaming. Lastly, don’t overcrowd the pan. If you’re making a big batch, consider cooking in smaller portions to achieve that perfect texture.
Ingredient Notes
Choosing the right vegetables can really elevate your fried rice. Fresh ingredients are key, as they not only add flavor but also texture. Shiitake mushrooms offer an earthy taste, while asparagus adds a nice crunch. Bell peppers bring color and sweetness. For a more traditional taste, frozen peas and carrots work well, and they are easy to keep on hand. If you want to add protein, consider incorporating tofu or edamame. Both are great vegetarian options. Don’t forget about seasoning. A splash of soy sauce adds depth, but you can also experiment with oyster sauce or sesame oil for a different flavor profile. Green onions are a must for garnish; they add a fresh kick. Feel free to adjust the quantities based on your preferences or what you have at home.
Storage Instructions and Reheating Tips
If you have leftover vegetable fried rice, store it in an airtight container in the fridge. It should be good for about three to four days. Make sure it cools down to room temperature before sealing the container. When reheating, add a splash of water or a bit of soy sauce to keep it from drying out. You can use the microwave for a quick meal, but a skillet over medium heat will give you a better result. Stir occasionally to ensure even heating. If you decide to freeze some, portion it out into freezer-safe bags, removing as much air as possible. It can last up to three months in the freezer. Just remember to thaw it in the fridge overnight before reheating. This way, you’ll have a delicious, homemade meal ready to go whenever you need it.
Frequently Asked Questions
What vegetables can I substitute in this fried rice?
You can swap in any veggies you have on hand. Green peas, corn, carrots, or green beans work great. Just make sure they are chopped small to cook evenly.
How should I store leftover vegetable fried rice?
Let the fried rice cool down and then store it in an airtight container in the fridge. It will last for about 3 to 4 days, but make sure to reheat it thoroughly before eating.
Can I make this fried rice ahead of time?
Yes, you can prepare the chopped vegetables and even the rice a day in advance. Just keep everything in the fridge and stir-fry it fresh when you’re ready to eat.
What are some good serving suggestions for vegetable fried rice?
Serve it as a stand-alone dish or pair it with some soy sauce or sriracha for added flavor. It also goes well with tofu or your favorite protein if you want to make it heartier.
What common mistakes should I avoid when making fried rice?
Using freshly cooked rice is a big no because it tends to be too moist. Also, overcrowding the pan can lead to uneven cooking, so cook in smaller batches for the best texture.
Vegetable Fried Rice
Ingredients
- 6 cups leftover cooked rice white or brown
- 3 tablespoons olive oil
- 2 green onions finely chopped
- 2 garlic cloves finely chopped
- 5 fresh shitake cremini or white button mushrooms, finely chopped
- 6 asparagus spears cut into ½ inch pieces
- 1 large red bell pepper diced
- 1 large yellow bell pepper diced
- 3 tablespoons soy sauce or adjust to taste
- 1 teaspoon sesame oil
Instructions
- Heat a wok or large skillet over medium high heat. Add the oil and swirl to coat the bottom and sides. Add the green onions and garlic and stir fry until fragrant, about 20 seconds. Add the mushrooms, asparagus, red and yellow bell peppers and stir fry for another 1-2 minutes.
- Stir in the rice, breaking any remaining clumps with a spatula. Drizzle the soy sauce and sesame oil over the rice. Continue cooking the rice, stirring constantly, until the rice starts to turn golden and well mixed with the vegetables 2-3 minutes. Transfer to a serving plate.
- Enjoy!
Notes
Nutrition
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