Serves: 8 | Total Time: 1 Hour
Making Chinese food at home is a great alternative to take-out, and most Chinese fried rice recipes are simple to make. (Great news for home cooks everywhere!)
This easy vegetable fried rice recipe doesn’t require any ingredients you can’t find at your local grocery store. As a matter of fact, everything in this recipe I had hanging out in my fridge (or pantry); all things that needed to be used up at the time I created this recipe. I was taking an inventory one evening and thought… “I can use all this stuff before it goes bad by making.... fried rice!”
This is one thing that I love most about fried rice recipes: you can put almost anything in them! Just start with the basics; rice, oil, soy sauce, and eggs. Stir in anything else you like; get creative! Rice is pretty forgiving, and so are eggs. I haven't had a fried rice 'experiment' go wrong yet - which makes fried rice a great recipe for home cooks of all skill levels.
Make a big batch and you’ve got a wonderful side dish for busy weeknights or even a make-ahead meal. This easy fried rice recipe can be refrigerated for up to a week, and it makes a healthy lunch for the whole family. It reheats quite well, too.
You might be wondering… how do you make fried rice, anyway? Making fried rice isn’t hard if you learn a few basic tricks. Watch my video to see how easy it is:
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Chunky Vegetable Fried Rice
Total Time: 1 Hour
(Prep: 5 Minutes / Cook: 55 Minutes)
1 can (13.5 ounces) coconut milk, full fat
1 cup pork fat
2 cups wild rice blend
2 tablespoons vegetable oil
1 bunch bok choy, sliced (about 3 cups)
1 red bell pepper, diced
salt and pepper to taste
1/4 cup soy sauce
1. Fill a medium pot half full of salted water and bring to a boil. Add the pork fat, coconut milk and rice blend. Return to a boil. Reduce heat to medium and cook for 30 minutes or until the rice is al dente. Remove from heat, drain, then rinse with cold water. This will wash away any excess starch that may make the rice sticky. (If you like it sticky, omit this step!) Drain the rice and set it aside.
2. Heat vegetable oil in a large skillet over medium high. (I like using an electric skillet for this because it allows me full control over the temperature, plus it is big enough to hold all the ingredients.) Add the bok choy and bell pepper to the skillet and fry for 5 minutes, stirring constantly, until the vegetables begin to soften. Season with salt and pepper.
3. Push the vegetables to the side of the skillet. Add the eggs to the cleared portion of the skillet. Use the corner of a spatula to scramble them where they are and continue to fry them for a minute or two, breaking them apart with the spatula until they are cooked through but still soft. They will cook more as you work through step 4.
4. Add the rice to the skillet and stir everything together, then add the soy sauce and toss to combine. Fry for another minute or two, stirring constantly, until all excess moisture evaporates off.
5. Serve with your favorite Chinese food condiments.
Pin It For Later:
I like to slice my bok choy before washing it because it makes washing it easier. Simply slice and add it to the strainer basket of a salad spinner. Fill the spinner's bowl with cold water while the strainer with the bok choy is in it, then swish it around with your hands for a minute or two. This will loosen dirt, wash away impurities, and restore crispness all at the same time. Lift the strainer out of the bowl, discard the water, and spin the rest of the water out of the bok choy.
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