Vegetable Fried Rice
Ready To Make Takeout-Quality Fried Rice At Home? This Fabulous Recipe Is Loaded With Tons Of Veggies And An Authentic Sauce. Be Sure Not To Skip The Freezer Step—Freezing The Rice Will Keep It From Becoming Mushy When Frying. (The Cold Grains Reabsorb The Starch Released When Initially Cooked.) This Recipe Can Easily Be Served As A Main Dish By Adding Chicken, Pork, Or Shrimp.
Ingredients
- 1 18-Ounce Box Frozen Sticky White Rice
- 2 ½ Tablespoons Soy Sauce
- 1 ½ Teaspoons Oyster Sauce
- ¾ Teaspoon Sesame Oil
- 3 ½ Tablespoons Salted Butter Divided
- 2 Large Eggs Beaten
- 1 Cup Frozen Chopped Onions
- 2 Cubes Frozen Crushed Garlic
- 4 Medium White Mushrooms Chopped
- ¼ Teaspoon Kosher Salt
- ⅛ Teaspoon Ground Black Pepper
- ¾ Cup Frozen Peas And Carrots Blend
- 2 Medium Green Onions Trimmed And Chopped
Instructions
- Follow Directions On The Box Of Rice To Heat In The Microwave.
- Spread Hot Rice Onto A Large Plate, Then Place In The Freezer To Cool Off For 10–15 Minutes.
- In A Small Bowl, Combine Soy Sauce, Oyster Sauce, And Oil.
- Set Aside.
- In A Large Nonstick Skillet, Heat 1 Tablespoon Butter On High Heat, Then Cook Eggs Until Firmly Scrambled, About 2–3 Minutes.
- Remove From Skillet And Set Aside.
- Return Skillet To Stove And Add 1 Tablespoon Butter, Onions, Garlic, Mushrooms, Salt, And Pepper.
- Sauté On High Until Mushrooms Are Cooked Through, About 3–4 Minutes.
- Add Remaining 1 ½ Tablespoons Butter To The Skillet, Along With The Cold Rice, Cooked Eggs, Frozen Peas And Carrots, And Onions.
- Stir Well And Fry Rice In The Butter For 2–3 Minutes Before Adding Soy Sauce Mixture And Combining.
- Sprinkle With Green Onions And Serve Immediately.
Nutritional Information
Calories: 243 kcal