Classic Vegetable Fried Rice

This Classic Vegetable Fried Rice recipe is a favourite amongst my family! It's a versatile and budget-friendly meal that lets you use up those extra veggies in your fridge before they go to waste. 

Fried rice has long been a favourite comfort food, and this rendition takes it up a notch by incorporating a colourful array of vegetables. It's a brilliant way to sneak in more vitamins, minerals, and dietary fibre into your diet. So, while savouring the delightful flavours of this dish, you're also making a nutritious choice!

Classic Vegetable Fried rice

INGREDIENTS

• 3 tbsp. cooking oil

• ½ tbsp. toasted sesame oil

• 4 large garlic cloves, finely chopped

• 1 tsp. minced ginger

• 2 green chillies, slit

• ½ cup thinly sliced onions

• 5 scallions, green and white parts chopped separately

• 2 cups shredded or julienned vegetables* (cabbage, bell pepper, frozen green peas, carrots, or any veggies of your choice)

• 2 tsp. dark soy sauce

• ½ tsp. black pepper powder

• 1 tsp. red chilli flakes (optional, adjust to taste)

• 3 cups cooked and cold basmati rice**

• 1 teaspoon salt (or to taste)

• ½ tablespoon rice vinegar

• Optional: Pre-cooked tofu, fried egg, cooked shrimp, or chicken***

NOTES: 

*I use cabbage, bell pepper, frozen green peas, and carrots. Sometimes I just like to use whatever veggies I have leftover in the fridge. It’s the perfect way to use up those vegetables that are just about to go bad! 

**Using cold rice for fried rice is recommended because it tends to have a firmer texture and is less sticky than freshly cooked rice. This helps the grains separate and results in a better overall texture for your fried rice

***For added protein, add tofu, fried egg, pre cooked shrimp, or chicken just at the end and warm it through with the rice.

INSTRUCTIONS

Serves 4

1. Heat the cooking oil and toasted sesame oil in a large pan or wok over medium-high heat.

2. Add finely chopped garlic, minced ginger, and slit green chillies. Sauté for a minute until they release their aromatic goodness!

3. Toss in the thinly sliced onions and the white parts of the scallions. Stir-fry until they turn translucent.

4. Add the finely chopped vegetables of your choice. Continue stir-frying for a few minutes until they start to soften but still maintain a pleasant crunch.

5. Drizzle in the dark soy sauce, sprinkle with black pepper, and add the red chilli flakes for a touch of heat (optional). Stir everything together to coat the veggies evenly.

6. Gently fold in the cold basmati rice. Ensure it's well-mixed with the veggies and sauce, breaking up any clumps.

7. Season with salt to taste and add rice vinegar for a hint of tanginess. Stir-fry for a few more minutes, letting the flavours meld together.

8. Finally, toss in the green parts of the scallions and give it one last stir.

Serve it up as a standalone dish or as a side to your favourite Asian-inspired meal. This recipe's flexibility lets you tailor it to your taste, making it a delightful way to rescue those veggies in your fridge from their impending fate. Enjoy your delicious creation!

BON APPETIT!

Photography by: Patricia Brochu