Description
This Authentic Vegetable Fried Rice with Garlic is a vibrant and flavorful dish that transforms day-old rice into a satisfying meal. Packed with fresh vegetables and aromatic garlic, it’s perfect for any weeknight dinner or weekend lunch.
Ingredients
- Day-Old Cooked Rice
- Fresh Garlic, finely minced
- Mixed Vegetables (finely diced carrots, green peas, corn kernels, thinly sliced bell peppers, chopped green beans, finely chopped cabbage, bok choy, or broccoli florets)
- Eggs
- Soy Sauce (Light and Dark)
- Non-Alcohol Alternative (vegetable or chicken broth)
- Sesame Oil
- Vegetable Oil (or other neutral high-smoke point oil)
- Green Onions, finely sliced
- White Pepper
Instructions
- Prepare Your Ingredients: Have everything prepped and within arm's reach before you even turn on the stove. Finely mince your garlic. Dice your carrots and other hard vegetables into small, uniform pieces. Slice your green onions, separating the white and light green parts from the dark green tops. If using eggs, lightly whisk them in a small bowl.
- Scramble the Eggs (Optional): Heat about 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Pour in the whisked eggs and quickly scramble them until just cooked through but still soft. Remove the eggs from the pan and set them aside.
- Heat the Wok and Sauté Aromatics: Wipe out the wok if needed, then return it to high heat. Add 2 tablespoons of vegetable oil. Once the oil is shimmering and just starting to smoke, add the minced garlic and the white/light green parts of the green onions. Stir-fry quickly for about 30 seconds until fragrant.
- Add Harder Vegetables: Add the finely diced carrots (and any other harder vegetables like green beans) to the wok. Stir-fry for 2-3 minutes, until they start to soften slightly but still have a bite.
- Introduce Softer Vegetables: Now, add your softer vegetables like peas, corn, and bell peppers. Continue to stir-fry for another 1-2 minutes until all the vegetables are tender-crisp.
- Add the Rice: Push the vegetables to one side of the wok, creating a clear space in the center. Add another tablespoon of vegetable oil if the wok seems dry. Add the day-old cold rice to the clear space. Using your spatula or wok ladle, break up any clumps of rice. Let the rice sit undisturbed for about 30 seconds to get a little crispy on the bottom, then begin to stir-fry it, incorporating the vegetables. Keep the heat high and stir constantly for 3-4 minutes.
- Season the Rice: Create a small well in the center of the rice. Pour in the light soy sauce, dark soy sauce, and the non-alcohol alternative. Let it bubble for a few seconds, then quickly toss and mix everything together until the rice is evenly coated. Add a pinch of white pepper.
- Incorporate Eggs and Finish: Return the scrambled eggs to the wok. Add the dark green parts of the sliced green onions. Stir-fry for another 30 seconds to combine and heat everything through.
- Final Touch: Turn off the heat. Drizzle in about 1 teaspoon of sesame oil. Give it one last quick toss to distribute the fragrant oil.
- Serve Immediately: Transfer your authentic vegetable fried rice with garlic to serving bowls and enjoy!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 100 mg
Keywords: For best results, use day-old rice that has been cooled and refrigerated. Don't overcrowd the pan while cooking, and feel free to experiment with different vegetables to suit your taste.