Tonight i made Veggie fried rice and broccoli tofu teryaki. It was a big hit and it was super easy and fast. If you are tight on time during the week i suggest this quick and easy recipe.
Ingredients
2 cups cooked white rice (see note) (12 ounces; 350g)
2 tablespoons grapeseed oil divided (30ml)
1 small onion, finely chopped (4 ounces; 115g)
1 medium carrot, peeled and cut into small dice (3 ounces; 85g)
2 scallions, thinly sliced (1 ounce; 30g)
2 medium cloves garlic, minced (about 2 teaspoons; 5g)
1 teaspoon soy sauce
1 teaspoon toasted sesame oil
Ground white pepper
4 ounces frozen peas (115g)
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Easy Vegetable Fried Rice Recipe
THE FOOD LAB Unraveling the mysteries of home cooking through science.
J. KENJI LÓPEZ-ALT
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Easy Vegetable Fried Rice Recipe
Great fried rice should have individual grains that just barely clump together when picked up with chopsticks or a spoon. [Photographs: J. Kenji Lopez-Alt]
I've been holding off on doing a full fried rice story for several years now. I'm not really sure why. Fried rice is a great way to use up leftovers, it is infinitely variable, and there are plenty of variables worth testing out. Couple that with the number of rules that everyone says you simply must follow (you must use day-old rice, you must use medium grain, etc.), and it seems like the perfect subject for some hardcore testing and mythbusting. So that's exactly what I did.
This recipe produces fried rice with individual grains and is lightly seasoned to allow the flavor of the rice to shine.
Why It Works
Starting with freshly cooked or well-chilled rice guarantees it won't clump up as you stir-fry it.
Frying in batches compensates for the low heat output of Western stovetops.
Keeping the seasoning very light allows the flavor of the rice and aromatics to come through.
READ THE WHOLE STORY
YIELD:
Serves 2 to 3
ACTIVE TIME:
10 minutes
TOTAL TIME:
10 minutes
RATED:
Ingredients
2 cups cooked white rice (see note) (12 ounces; 350g)
2 tablespoons vegetable or canola oil, divided (30ml)
1 small onion, finely chopped (4 ounces; 115g)
1 medium carrot, peeled and cut into small dice (3 ounces; 85g)
2 scallions, thinly sliced (1 ounce; 30g)
2 medium cloves garlic, minced (about 2 teaspoons; 5g)
1 teaspoon soy sauce
1 teaspoon toasted sesame oil
Ground white pepper
1 large egg
4 ounces frozen peas (115g)
Directions
If using day-old rice, transfer to a medium bowl and break the rice up with your hands into individual grains before proceeding. Heat 1/2 tablespoon vegetable oil in a large wok over high heat until smoking. Add half of rice and cook, stirring and tossing, until the rice is pale brown, toasted, and has a lightly chewy texture, about three minutes. Transfer to a medium bowl. Repeat with another 1/2 tablespoon oil and remaining rice.
Return all the rice to the wok and press it up the sides, leaving a space in the middle. Add 1/2 tablespoon oil to the space. Add onion, carrot, scallions, and garlic and cook, stirring gently, until lightly softened and fragrant, about 1 minute. Toss with rice to combine. Add soy sauce and sesame oil and toss to coat. Season to taste with salt and white pepper.
3.Add frozen peas and continue to toss and stir until peas are thawed and every grain of rice is separate. Serve immediately.
For the tofu and broccoli
14 ounces extra firm tofu
3 tablespoons sesame seed oil
1 cup broccoli floret
1⁄4 cup teriyaki sauce
Take tofu out of package & drain.
cut tofu into bite size pieces.
heat sesame oil in wok over medium high heat.
when hot put in tofu. toss occasionally, after 4 minutes put broccoli into wok and toss. When tofu is light brown on all sides (about 10 minutes more) add teriyaki sauce and lower heat to medium. Toss gently for 2 minutes.
put tofu & broccoli into a serving bowl.
