Fried Rice

A plate of fried rice with a friend egg on top

Fried rice is a delicious example of what I love to celebrate on Vinegar Homegetting 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!

  • Day-old cooked rice
  • A mix of sturdy green veggies (ex: broccoli, cabbage, tatsoi, bok choy, swiss chard) and crunchy root veggies (ex: carrots, mu radish, turnips, celeriac, celery)
  • Some kind of allium (onions, shallots, green onions, garlic)
  • Mushrooms and frozen peas or corn (optional)
  • Soy sauce, sesame oil & canola oil (which are basic staples on my free Kitchen Staples Checklist)

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.


Bowls with examples of ingredients for fried rice separated by how long they take to cook

 

Tips For Making Fried Rice

  • For every cup of cooked rice, shoot for approximately two cups of veggies.
  • Don’t overcook the rice, or it might stick to the pan.
  • When prepping the veggies, group them by density and estimated cooking time.
  • When stir-frying, start the veggies that’ll take the longest to cook first and end with the veggies that’ll cook the fastest.
  • Add small amounts of oil, salt, and pepper throughout the stir-frying process. 
  • When stir-frying, keep stirring! 

 

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

 

Optional Additions

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 

 

 

Get Started

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.

 

 

Combine Seasonings 

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. 

What is this vegetable and what do I do with it?!

 

Sometimes at the farmer’s market or in a CSA box you may come across a vegetable you’ve never seen before. Or perhaps you know the name of a vegetable but you’ve never cooked with it and aren’t sure what to do with it. That’s where our Veggie Gallery comes in handy! CLICK HERE to visit the gallery.

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