Make Vegetarian Fried Rice

Vegetable fried rice is a tasty and filling dish that can be served as a side dish, or on its own as a complete meal. This easy-to-make dish is a traditional staple in the cuisines of many cultures, including India and China. The two versions of vegetable fried rice are similar, but they can be prepared in different ways, and are seasoned with different spices.

Ingredients

Chinese Fried Rice

• ¾ cup (113 g) onion, finely chopped
• 3 tablespoons (45 ml) oil
• 1 egg
• 2 tablespoons (30 ml) plus ½ teaspoon (2.5 ml) soy sauce
• ½ teaspoon (2.5 ml) sesame oil
• 1 cup tofu (250 g), cubed
• ½ cup (25 g) carrot, julienned
• ½ cup (75 g) peas
• 1⅓ cups (247 g) long-grain white rice
• 2⅔ cups water
• Pinch of salt
• 4 green onions, chopped
• 2 cups (200 g) bean sprouts

Indian Fried Rice

• 1 cup (185 g) basmati rice
• 2 cups (474 g) water
• 1 teaspoon (5 ml) coconut oil
• 1 teaspoon (2 g) mustard seeds
• 1 medium onion, minced
• 1 large green pepper, finely chopped
• 2 medium carrots, diced
• 2 scallions, finely diced
• 1 teaspoon garam masala
• ¼ teaspoon (0.75 g) turmeric
• ½ teaspoon (0.9 g) cayenne pepper
• 2 tablespoons (3 g) mint or coriander, chopped
• Juice of ½ lemon

Steps

Making Chinese-Style Fried Rice

1. Rinse the rice. Place the rice in a large bowl, cover the rice with water, and allow it to soak for a few minutes. Then, strain the rice through a strainer, rinsing it with clean water as you do so.
   • Some rice is very starchy, and rinsing it before cooking can help to remove the starchy coating on the outside of the rice.
   • It’s not always necessary to soak or rinse rice, but it can be important for rice dishes where you don’t want the grains sticking together.
2. Cook the rice. For Chinese-style fried rice, the rice is always boiled before it’s fried. To cook the rice, place it into a medium saucepan. Add a pinch of salt and the water, put the lid on, and bring it to a boil over medium heat.
   • When it comes to a boil, turn the heat down to a low simmer and continue cooking the rice for about 15 minutes. The rice is ready when all the water has been absorbed and the rice is soft.
   • Remove the rice from the heat and leave it to sit for at least five minutes, with the lid on.
3. Cool the rice and separate the grains. When the rice has had a few minutes to rest after cooking, pour it out onto a cookie sheet greased with a thin layer of oil. Spread the rice out as thin as possible and set it aside to cool.
   • Give the rice 15 to 30 minutes to cool. When the rice is cool enough to handle, put a bit of oil on your fingers to prevent sticking. Use your fingers to break apart the grains and remove any clusters or clumps of rice.
4. Sauté the onions. In a wok or large frying pan, heat 1 tablespoon (15 ml) of the oil over medium heat. Add the onions and cook them for about 10 minutes, until they become a light golden brown.
   • Use a slotted spoon to remove the onions. Place them in a bowl and set them aside.
   • Some of the best oils for fried rice are canola, peanut, vegetable, and coconut.
5. Brown the tofu. Add another ½ tablespoon (7.5 ml) of oil to the hot wok. Add the tofu cubes and cook them for one to two minutes. Flip them and cook for another minute. Continue flipping until the tofu cubes have been browned on every side.
   • Remove the tofu from the wok using the slotted spoon. Place the tofu into the same bowl with the pre-cooked onions.
6. Cook the egg. In a small bowl, whisk the egg together with the sesame oil and 1 teaspoon (5 ml) of the soy sauce. Add another ½ tablespoon (7.5 ml) of oil to the wok and heat it over medium heat. Pour in the egg mixture and swirl it around in the wok until the egg sets.
   • Flip the egg over when it begins to puff up. Cook it for another minute before removing it from the wok.
   • Transfer the egg to a plate or cutting board and cut it into small pieces.
7. Cook the peas and carrots. Add the final tablespoon (15 ml) of oil to the wok and give it a moment to heat up. Add the peas, carrots, and the pre-cooked onion and tofu.
   • Fry the vegetables and tofu for about two minutes.
8. Add or substitute vegetables to suit your tastes. You don’t actually have to use any of the vegetables mentioned in the recipe, and you can add or remove ingredients as needed to include your favorite vegetables and spices. The recipe needs about 1¾ cups of vegetables, which can include:
   • One to two cloves of minced garlic
   • A half-inch (1.3 cm) of freshly grated ginger
   • Red peppers
   • Mushrooms
   • Cabbage
   • Asparagus
   • Corn or baby corn
   • Bok choy
   • Broccoli
   • Celery
   • Tomato
9. Add the remaining ingredients. Finally, add the cooked rice, the green onions, and the bean sprouts to the wok. Toss all the vegetables together and let them cook for about three minutes.
   • After three minutes, add the pre-cooked egg and the remaining 2 tablespoons (30 ml) of soy sauce. Toss gently to coat everything in the soy sauce, being careful not to break up the egg too much. Cook everything together for about a minute, until the soy sauce is heated through.
10. Serve with additional soy sauce. When the rice is ready, serve individual portions with additional sauce if desired. Before serving, you can also garnish the rice with ¼ cup (30 g) of roasted and crushed peanuts.

Making Indian Fried Rice

1. Heat the mustard seeds in the oil. One of the main differences between Chinese and Indian fried rice is that some Indian rice dishes fry the rice before boiling it, rather than the other way around.
   • Pour the oil into a wok or large frying pan and heat it over medium heat. Add the mustard seeds and cook them for a few minutes, until they sputter and crackle.
2. Cook the veggies. When the mustard seeds heat up and release their flavor into the oil, add the onions, peppers, scallions, and carrots to the wok. Sauté the vegetables for about seven minutes, until the onions become translucent.
3. Add the spices and the rice. Pour the garam masala, turmeric, cayenne pepper, and rice in with the vegetables. Toss to coat the vegetables and the rice in the oil and spices. Heat the rice for a couple minutes, until it becomes glossy with the oil.
   • Coating the rice in oil before adding the water will help prevent the rice from sticking together, and ensure that the grains are infused with all the spice flavors.
4. Add the water. Pour the water over the rice and vegetable mixture. Place a lid over the wok and allow it to cook for 15 to 20 minutes, until the rice becomes soft and absorbs all the water.
   • To add a bit of extra flavor, you can also cook the rice in vegetable broth, or a vegetable broth and coconut milk mixture.
5. Garnish and season before serving. When the rice is cooked, stir in the lemon juice and coriander or chopped mint leaves. Add extra salt and pepper, to taste, before serving.

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Sources and Citations

See also

• Cook Vegetarian Chili
• Make a Grilled Veggie Panini
• Make Crispy Seaweed Bok Choy
• Prepare a Healthy Vegetarian Meal
• Make a Spicy Vegetarian Pasta Bolognese
• Make Roasted Vegetable Quesadillas
• Make a Vegetarian Thanksgiving Dinner
• Make Sweet Potato Nests
• Make Chickpea and Pumpkin Burgers
• Make Veggie Tots

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