This is super easy shortcut recipe to have authentic fried rice in less than 30 minutes. You can add any type of protein or just enjoy it vegetarian style.
There are many different types of rice that you can use with this recipe, but after a bunch of tries, I have learned to stick with the good old reliable Jasmine rice. We like it not only because of the taste, but it also has a nice texture that doesn’t get to “clumpy” as you cook it through.
It all starts with a small rice cooker. You can find them just about anywhere these days. Fill it up with 2 cups of rinsed rice and then top it with cold water until it reaches the fill line of just under 2 cups. This is the secret to fried rice success.
I try and cook my rice in the morning then set it aside until the evening when I am ready to fry it up. Allowing the rice to sit out and dry a little uncovered really makes the difference. This step keeps the rice at a nice separated texture and not a pile of wet mush in the end.
Restaurant Style Veggie Fried Rice
Ingredients
- 2 cups Jasmine rice, rinsed
- 2 eggs, scrambled
- 1 16 ounce bag of peas and carrots
- 4 green onions, diced
- 3 tablespoons reduced sodium soy sauce Dr.Bragg’s aminos works well too!
- 2 tablespoons butter, unsalted
- 3 tablespoons chopped peanuts, optional
Instructions
- Add rinsed rice into a small rice cooker. Fill with water until just under the 2 cup fill line. Cook until lever pops to warm. (This is usually about 20 minutes with my cooker.) Set aside for 4-5 hours until ready to fry.
- Place butter in large cast iron skillet and scramble eggs. Add rice and stir with wooden spoon. Make sure that all rice kernels are separated.
- Add, frozen peas and carrots and stir in until well blended. Cook for about 8-10 minutes until vegetables have warmed. Add diced onion and soy sauce. Simmer for another 5 minutes and it is ready to go! Top with nuts if desired.
Love how this is made in a skillet! The butter is a nice touch!
Isn’t everything better with a little butter? 😉