Place a large skillet on medium-high heat. Add the sesame oil and bring to temperature. Add the garlic, ginger and the white ends of the green onions. Toss them together in the pan until soft and fragrant.
Add the assorted fresh vegetables and mushrooms and cook for 2 minutes. Add the frozen vegetables and cook for an additional 2 minutes, or until slightly soft.
Add the rice and toss to combine. When the rice is hot, drizzle in the soy sauce, toss and remove the skillet from the heat. Place on your work surface.
Vegan-version garnish: Sprinkle with the green ends of green onions and serve.
Vegetarian-version garnish: Place a small skillet on burner set to medium. Whisk egg and cream together in a small bowl. Melt butter in skillet, then add egg mixture. Move the egg about in the pan to scramble. Break the scrambled egg up in the skillet before sprinkling over the fried rice. Toss to combine. Sprinkle with green onion greens and serve.
Fun Fried Rice
Ingredients
2 tablespoons toasted sesame oil
2 garlic cloves, finely diced
2-inch knob fresh ginger, finely diced
white ends from a bunch of green onions, chopped
2 cups assorted fresh vegetables, chopped
¼ cup cremini mushrooms, sliced
1 cup frozen vegetables
4 cups cooked rice, chilled
3 tablespoons soy sauce
To garnish:
green ends from a bunch of green onions, chopped
Egg finish:
1 tablespoon butter
1 egg, room temperature
1 tablespoon 35% cream
Directions
Place a large skillet on medium-high heat. Add the sesame oil and bring to temperature. Add the garlic, ginger and the white ends of the green onions. Toss them together in the pan until soft and fragrant.
Add the assorted fresh vegetables and mushrooms and cook for 2 minutes. Add the frozen vegetables and cook for an additional 2 minutes, or until slightly soft.
Add the rice and toss to combine. When the rice is hot, drizzle in the soy sauce, toss and remove the skillet from the heat. Place on your work surface.
Vegan-version garnish: Sprinkle with the green ends of green onions and serve.
Vegetarian-version garnish: Place a small skillet on burner set to medium. Whisk egg and cream together in a small bowl. Melt butter in skillet, then add egg mixture. Move the egg about in the pan to scramble. Break the scrambled egg up in the skillet before sprinkling over the fried rice. Toss to combine. Sprinkle with green onion greens and serve.
Fun Fried Rice
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White rice fried up with garlic, ginger, assorted veggies, green onions and soy sauce…
This simple side dish is my long-overdue homage to Chinese fried rice. You know the kind: super tasty with just the right mix of veggies, maybe a little bit of egg, crunchy onion greens, and flavoured with garlic and soy. As you dig into it, you realize you love it so much, there will absolutely be a second helping.
Well, if you think remembering all that’s good about fried rice is fun, wait until you make it. Everything about this recipe gets two thumbs up, so remember to PIN it, BOOKMARK the page and SHARE it with friends.
Now, how about some FUN FRIED RICE for everyone?
EASY DOES IT
The photo of the ingredients needed to make this dish will hopefully set you at ease; everything is easy to get. The one thing that distinguishes our recipe from others is my trick of using leftover rice. Making this recipe with rice that is cooked and chilled overnight is the game changer. It’s amazing how this simple trick prevents the rice from getting starchy and clumping together.
VEGGIES CALLING
After making this recipe a few times, I know you’ll be like me and try different and new combinations of vegetables every time. Expect stellar results when you use crunchy veggies like carrots, snap peas and asparagus, and then let your tastebuds be your guide with celery, peppers, cauliflower and sweet potatoes.
The second part of my call for veggies goes to using the frozen variety. Up here in cottage country I learned that having a few packages of frozen corn, peas, carrots and beans always comes in handy. I used them in our COTTAGE PIE and also in our TURKEY POT PIE. They’re especially perfect in this recipe and make it extra easy.
ONE SKILLET
I use my large skillet whenever I make this dish, but have occasionally used a wok to make it in the city – both work equally well. It’s one of those recipes that’s perfect for working on your wrist-flicking skills. It’s also fun to see all the ingredients mix and mingle as they cook up to perfection. The heady aromas that come up out of the pan are pretty incredible too!
EGG FINISH
The last little step of this recipe is as much about flavour as it is presentation. Whisking an egg together with heavy cream and then slowly scrambling it in melted butter on low heat might seem like no big deal, but in this recipe it is. It’s like the “and they lived happily ever after” moment for our FUN FRIED RECIPE story. Truly perfect.
You can enjoy this side dish as a main, but, if you’re looking for a nice pairing, try it with our BOK CHOY JOY, our SWEET & SPICY ASIAN SALMON, and this tasty GARLIC SHRIMP recipe. Is anyone else out there suddenly very hungry?
Need a great recipe sure to get your family and friends running to the table? Make FUN FRIED RICE!
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Ingredients
2 tablespoons toasted sesame oil
2 garlic cloves, finely diced
2-inch knob fresh ginger, finely diced
white ends from a bunch of green onions, chopped
2 cups assorted fresh vegetables, chopped
¼ cup cremini mushrooms, sliced
1 cup frozen vegetables
4 cups cooked rice, chilled
3 tablespoons soy sauce
To garnish:
green ends from a bunch of green onions, chopped
Egg finish:
1 tablespoon butter
1 egg, room temperature
1 tablespoon 35% cream
Directions
Place a large skillet on medium-high heat. Add the sesame oil and bring to temperature. Add the garlic, ginger and the white ends of the green onions. Toss them together in the pan until soft and fragrant.
Add the assorted fresh vegetables and mushrooms and cook for 2 minutes. Add the frozen vegetables and cook for an additional 2 minutes, or until slightly soft.
Add the rice and toss to combine. When the rice is hot, drizzle in the soy sauce, toss and remove the skillet from the heat. Place on your work surface.
Vegan-version garnish: Sprinkle with the green ends of green onions and serve.
Vegetarian-version garnish: Place a small skillet on burner set to medium. Whisk egg and cream together in a small bowl. Melt butter in skillet, then add egg mixture. Move the egg about in the pan to scramble. Break the scrambled egg up in the skillet before sprinkling over the fried rice. Toss to combine. Sprinkle with green onion greens and serve.
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