Easy Veggie Fried Rice Recipe
This recipe is rated 5.0 out of 5.
Mostly whole foods
Budget friendly
Freshly Picked
Easy peasy
Super quick
Kid-friendly
Lazy dinners
Main meals
Got some leftover rice in the fridge and a few veggies lying around? Whack ’em into this veggie fried rice and consider yourself resourceful! Any veg will work a treat, but the fried onion might be the non-negotiable for that perfectly sweet, umami flavour.
You will need
Serves 4
- 2 cups cooked rice that has been cooled in the fridge
- 4 tbsp peanut oil (or any neutral oil)
- 1 brown onion, diced
- 1 carrot, diced roughly
- 60g frozen peas
- 4 Swiss brown mushrooms, sliced
- 3 garlic cloves, sliced thinly
- Salt and white pepper
- Pinch of MSG
- 2 tbsp soy sauce
To Serve:
- 3 spring onions, sliced, greens only, for garnish
- Coriander or vegan kewpie or sweet chilli sauce (optional)
Recipe: Simon Toohey
Directions
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Step 1
Bring a wok or large heavy-based fry pan to high heat and add 2 tablespoons of oil.
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Step 2
Once the oil is smoking hot, gently place the onion, carrot, peas, and mushrooms into the pan and fry for 2 minutes or until golden with some colour on the sides. Add your garlic. Sometimes it is best not to stir at this stage as it will allow the vegetables to get more colour. Season with a little salt.
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Step 3
Once there is a bit of colour on the vegetables, remove from the pan. Bring the pan back to a very high heat and add the remaining 2 tablespoons of oil and bring to smoking point.
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Step 4
Add the cold rice to the very hot pan and fry. (Again try not to stir too much! Let it fry.)
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Step 5
When you hear the rice starting to crackle and pop, add your vegetables back in, along with your white pepper, msg, and soy sauce. Mix to combine, and fry until all the liquid has been cooked out. Serve in a bowl and garnish with chopped spring onion.
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Recipe: Simon Toohey
