Chunky Vegetable Fried Rice

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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:


Chunky Vegetable Fried Rice

Total Time: 1 Hour

Prep: 5 Minutes / Cook: 55 Minutes

INGREDIENTS:

  • 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)
  • red bell pepper, diced
  • salt and pepper to taste
  • 2-3 eggs
  • 1/4 cup soy sauce

RECIPE DIRECTIONS:

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.

Vegetable Fried Rice With Egg

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.

Chinese Vegetable Fried Rice

Easy Vegetable Fried Rice Recipe

Chunky Vegetable Fried Rice

An easy vegetable fried rice recipe that will compliment any make-at-home Chinese food entree.
Prep Time5 mins
Cook Time55 mins
Total Time1 hr
Course: Side Dish
Cuisine: Chinese
Keyword: easy vegetable fried rice, fried rice recipe ideas, how to make fried rice
Servings: 8 people
Calories: 370kcal

Ingredients

  • 1 13.5 ounce can 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
  • 2 to 3 eggs
  • ¼ cup soy sauce

Instructions

  • 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.
  • 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.
  • 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.
  • 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 with your favorite Chinese food condiments.
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