When I think of the word “fried” I immediately think “unhealthy”. I imagine a large rectangular bucket of oil that sits for days on end and chunks of battered items are immersed in and out. Nice visual, I know, sorry, but you all have seen it and likely have eaten something out of one of those buckets. I can bet I know what else you have eaten out … Fried Rice. No giant bucket of oil with seared mystery chunks coming out when you order up some fried rice but yet still “fried” and likely coated in oil and other things. This vegetarian family enjoys testing out the vegetarian fried rice at various Thai restaurants that we go to. Some we like and some not so much. I have tried and tried to recreate the ones we like while cutting down the “fried” part (and the oil and calories that go along with it).
I have eaten a lot of fried rice, researched a lot of recipes, asked a lot of my friends their fried rice secrets and have the following tips to share with you for perfect, easy, vegetarian fried rice that is a ready in under 30 minutes:
- As you can see the first ingredient in the recipe is butter. Don’t freak out. It is only one tablespoon. It adds lots of flavor and works really well here. Don’t omit it unless you are making this vegan.
- Use cold rice. Yes, I said cold. It holds its shape, absorbs the flavors and fries better.
- Customize this rice to your family preferences. Add other veggies, tofu, even egg it that is how you like your fried rice. We like it as pictured with peas and carrots.
- Buy some sesame oil and use it in your fried rice. The butter gives the veggies the flavor, the sesame oil gives the rice that restaurant-style taste.
- Use any rice. I use white basmati rice but any rice you have on hand will do.
Hope you love it as much as we do!