Description
A delicious and easy fried rice recipe made with long grain rice, chicken broth, and fresh vegetables.
Ingredients
Scale
- 1 cup uncooked white long grain rice
- 2 cups chicken broth
- ¼ cup soy sauce
- ¼ cup chicken broth
- 1 tablespoon mirin (optional)
- 1 teaspoon hot sauce
- ¼ teaspoon sesame oil (optional)
- 1/8 teaspoon EACH: turmeric, ground ginger, white pepper
- 1 tablespoon butter
- 2 eggs (whisked very well)
- 1–2 tablespoons peanut oil (can sub olive or canola)
- 1 small yellow onion (finely diced)
- 3 cloves garlic (minced)
- 2 cups frozen peas and carrots
- 2 cups fresh bean sprouts (found in produce section)
- 3–4 green onions (diced)
Instructions
- Add 2 cups chicken broth to a saucepan and bring it to a boil. Add the rice and submerge it into liquid. Bring back to a boil and cover the pot. Reduce heat to a gentle simmer (I put my heat on medium-low), and let it steam for 15 minutes. After 15 minutes, lift the lid. If the liquid is gone, the rice is likely done. If not, cover and give it 5 more minutes.
- Spread the cooked rice out on a tray and transfer to the fridge to allow it to cool completely, this ensures it’s nice and crispy when fried.
- Melt the butter over medium-low heat and add the whisked eggs. Cook/scramble until just cooked through, then remove and set aside.
- Combine the sauce ingredients in a small bowl and set aside.
- Add the oil to a wide skillet over medium-high heat. Add the onions and soften for 5 minutes. Add the garlic and cook for 2 more minutes.
- Add the frozen peas and carrots (no need to thaw first), and cook for 2 minutes.
- Add the chilled rice, bean sprouts, and the sauce. Increase heat to medium-high and toss continuously for about 3 minutes, until the rice is brown from the sauce and most of the liquid is absorbed.
- Reduce heat to medium and add the scrambled eggs and green onions and toss to coat and heat through. Remove from heat and serve!
Notes
- A 3-quart saucepan or Dutch oven with a tight-fitting lid is highly recommended for steaming the rice.
- A wide skillet with a lot of surface area is recommended for frying the rice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 700mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 155mg