While making this rice, I reminded myself I really need to buy a wok. If I really wanted to be authentic, I would be cooking my food in a wok.
Anyway, I made this rice in a frying pan (not a cast iron!) and to be honest, as long as the pan is hot enough, your rice will be just like what you order in the restaurant. And healthier! Sesame oil has a high smoke point at 410 degrees F, so it’s a great healthy alternative for frying foods. I’m not using any meat in this rice, thus no fatty oils. And I’m also taking a shortcut by using frozen vegetables that are a perfect combination for fried rice. Be creative and implement any ingredient you’d like in your fried rice!
vegetable fried rice
serves 4-6, 5 prep time + 10 min cook time
1 cup rice
1 cup water
1 cup chicken stock
1 tablespoon sesame oil
2 tablespoons soy sauce
1 garlic clove, minced
bag of frozen corn, peas, and carrots, thawed and drained
scallion, sliced with white and green separated
sea salt and pepper, to taste
Bring rice with water and chicken broth to boil.
Add smashed garlic to rice, along with a pinch of salt. Turn heat down and cover. Simmer for about 5-7 minutes, stirring occasionally. When rice has fully cooked and is fluffy when stirred, remove from heat. Place in bowl and set aside.
Heat a frying pan, or wok, with the sesame oil on medium flame. When the oil begins to smoke a little, add the garlic and scallion whites and stir to prevent garlic from burning. Add the vegetables and continue to stir until they are fully covered in oil. Cook for a few minutes, and let vegetables brown slightly.
Add the rice and mix thoroughly. Pour in soy sauce and continue to stir until it is evenly distributed.
Cook rice and stir every few minutes once it starts browning. When the vegetables are cooked and the rice is golden brown, remove pan from heat. Let rice cool.
7. Serve while warm and garnish with the scallion greens.