Growing up, we visited my grandparents every weekend and, every weekend, we returned home with containers filled with assorted food. During my middle teenage years, my grandfather became somewhat obsessed with making the perfect vegetable fried rice. Every weekend, a big bowl of his most recent experiment was sent home with an accompanying demand for feedback and suggestions. Once he perfected it, he stopped making it.
And, of course, he didn’t write down the recipe anywhere.
So I was happy to find this recipe on Budget Bytes. It’s not quite what my grandfather made but, with a bit of tweaking, I’m pretty sure I can make it closely resemble his recipe. (Hint number one: sauteed onions!) Also, it’s easy. And delicious. We had to double the recipe to feed our family (with one single, lonely serving leftover!)
Here’s how I made it:
Veggie Fried Rice
6 cups cooked rice (leftover would be ideal)
- 4 Tbsp peanut oil
2 large carrots
6 cloves garlic (pre-minced in jar)
2 inch fresh ginger
2 cups frozen peas
2 medium bell pepper
1 bunch green onions
2 large eggs
1/2 cup soy sauce (low sodium)
2 tsp sesame oil
- Make rice if you don’t have any leftover rice kicking around.
- Dice the carrots and the peppers. Peel and grate the ginger.
- Add the peanut oil to a large non-stick skillet/wok and heat over medium/high heat until the oil is very hot. Add the garlic, ginger, and diced carrots. Stir and cook for about 5 minutes (until carrots are slightly tender).
- Add the peppers and frozen peas and cook for another 2-3 minutes. Dump all the veggies into a large bowl.
- Add the rice into the empty wok and stir fry for a few minutes. Make a well in the middle of the rice and add the eggs. Slightly scramble the eggs as they cook. Try to cook the eggs in large chunks.
- Once the egg has fully cooked, add the rice and the cooked vegetables. Stir in the green onions. Add the soy sauce and sesame oil gradually, tasting as you go to make sure it’s not too strongly flavouring the rice. Cook until heated. Eat.