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.
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 that needed to be used up. I was taking an inventory one evening and thought… “I can make a veg fried rice recipe out of all this stuff!”
I love this 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 and create your own!
Finding a side dish to go with pretty much any entree isn’t so hard, now is it?
Vegetable Fried Rice
Total Time: 1 Hour
(Prep: 5 Minutes / Cook: 55 Minutes)
- 1 cup meat scraps
- 1 cup coconut milk, full fat
- 1 cup wild rice
- 1 cup brown basmati rice
- 2 tablespoons vegetable oil
- 1 bunch boy choy, sliced (about 3 cups)
- 1/2 cup diced red bell pepper
- 2 eggs
- 1/4 cup soy sauce
- salt and pepper to taste
1. Fill a medium pot half way with water, then add the meat scraps and coconut milk. Bring to a boil, add rice and cook for 45 minutes or until the rice is done. Drain the rice. Pick out the meat scraps and discard.
2. Heat vegetable oil in a large skillet over medium high. Add the bok choy and bell peppers 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.
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. Serve immediately.
Try it with these entrees: