Fried rice is a delicious example of what I love to celebrate on Vinegar Home—getting creative with leftovers and whatever you have on hand. And if you don’t want to wait until you have leftover rice (I didn’t), you can cook rice in the morning, store it in the refrigerator, and then make this recipe in the evening. Even if you’re not using up leftover rice, fried rice invites improvisation and is a great way to clean out bits and scraps of veggies in your produce drawer. My favorite way to serve fried rice is with a soft, slightly crispy, fried egg on top. So good!
If you have these main ingredients on hand, then it’s time to make fried rice!
What do you have in the freezer?
Ginger, celeriac, and bell peppers are on my list of Top 5 Things to Keep in Your Freezer and will come in handy for this recipe.
Tips For Making Fried Rice
Ingredients (serves 4-6)
4 cups cooked, day-old rice (jasmine or short-grain brown)
4 cups green veggies (ex: cabbage, tatsoi, bok choi, broccoli, swiss chard), trimmed and diced
2 cups root veggies (ex: carrots, turnips, mu radish), peeled and diced
½ cup onions, finely diced
3 cloves of garlic, peeled & minced
1½ – 2 T ginger, grated or finely minced
5 T canola or vegetable oil
2 T soy sauce
2 T sesame oil
coarse salt & fresh ground pepper to taste
2 cups mushrooms, thinly sliced
½ cup celeriac or celery, diced
½ cup bell peppers, seeded & diced
¾ cup frozen peas or corn
pinch of red pepper chili flakes
Bring your rice out of the refrigerator and allow it to come to room temperature while you prep the veggies.
If you’re going to serve with fried eggs, get eggs & skillet out and plan to fry eggs toward the end of the stir-frying process.
Grate or finely mince ginger (no need to peel) and combine with soy sauce, sesame oil, and a pinch of chili pepper flakes (if using).
Prep Veggies & Group in Bowls by Estimated Cooking Times
Bowl 1 – Mushrooms
Rinse, thinly slice and dice mushrooms (if using). Set aside.
Bowl 2 – Root Veggies
Rinse, peel and dice root veggies. Set aside.
Bowl 3 – Onion, Garlic, Fresh or frozen Bell Peppers, Fresh or Frozen Celeriac or Celery
Rinse and de-seed bell peppers (if using). Rinse and cut away outer layer of celeriac (if using). Dice everything and mince the garlic. Set aside.
Bowl 4.- Green Veggies
Rinse, trim and slice green veggies lengthwise and crosswise. If your greens have thick stems such as swiss chard, cut away thick stems before dicing the stalk. Set aside.
Stir-fry Ingredients Sequentially
In a large skillet or wok, heat 1 T canola oil on medium-high. If using, add mushrooms, season with salt & pepper, and cook, stirring occasionally for 3-4 minutes, until browned. Transfer to a bowl, set aside, and wipe out the skillet.
If you used 1 T of canola oil when cooking the mushrooms, add 2 T of canola oil to the skillet now. If you didn’t use mushrooms, add 3 T of canola oil to the skillet—heat on medium-high.
Add the bowl of root veggies, season with salt & pepper, and cook, stirring frequently for 3-4 minutes.
Add the bowl of onions, garlic bell peppers (if using), celeriac, or celery (if using). Season with salt and pepper, and cook on medium-high, stirring frequently for 2-3 minutes.
Add the bowl of greens. Season with salt & pepper and cook on medium-high, stirring frequently for 2-3 minutes. Transfer all cooked veggies to one big bowl and set aside.
Add the remaining 2 T canola oil to the skillet and heat on medium-high. Add the rice and cook, stirring occasionally until a little toasted, 4-5 minutes.
Add the soy sauce mixture and frozen peas or corn (if using) and stir until rice is evenly coated, 1-2 minutes.
Add the bowl of cooked veggies and stir until everything is warm and combined, 1-2 minutes.
Taste and add salt & pepper as needed. Serve immediately.