Along with many others, I share a love for fried rice but buying it constantly from local restaurants can become expensive and over time quite unhealthy. So if you can’t beat em, join em! Here’s a simple, delicious and plentiful recipe for vegetable fried rice.
Prep time: 15 minutes
Cook time: 10 minutes
Yield: Serves 2 to 3
- 1 cup of uncooked jasmine rice
- ¾ cup of sliced leek, or yellow onion
- ½ cup of diced carrot
- handful of mushrooms, diced
- ½ cup of diced celery
- ½ clove of garlic, minced
- 1 egg
- 2 tbsp of fish sauce
- 1 tbsp of your choice of oil
- Cook the rice using the directions provided on your packaging. While the rice is cooking, go ahead and slice or dice your vegetables.
- Add in your oil to a skillet or wok, saute all of your vegetables on medium heat for about 5 minutes.
*I like my vegetables to still be a bit crisp so not to lose all its nutrients but if you like them to be softer then cook for an additional 2 minutes
- Stir in your cooked rice to the skillet of vegetables. Stir until the vegetables and rice are evenly distributed, no more than 2 minutes.
- Scoot your rice and vegetable mixture to the far perimeter of the skillet so that you have an empty space in the middle of your skillet. You’ll want to crack the egg into this empty space and immediately start scrambling it, no more than 1 minute.
*It’s okay if the yolk starts running into the vegetable/rice mixture
- Once the egg is fairly scrambled, make sure to distribute it evenly into the vegetable/rice mixture.
- Add in the fish sauce and any other seasonings to taste. Remove skillet from heat.
- Serve! Pair with other dishes if you’d like.
Note: feel free to mix in or take out vegetables for your desired taste