My husband is Vietnamese, and so naturally, we eat a fair amount of Asian cuisine at our house. When I first met him, though, I had not had much experience with Asian food. Most of the food his family served was completely foreign to me. Since I am mostly vegetarian, and a somewhat picky eater, it was often terrifying to sit down to a meal with his family. Over the years, though, some of the dishes that he grew up eating have become some of my absolute favorites. One of those dishes is this delicious and easy fried rice.
Now, I can’t say that this recipe is 100% authentic, as we have tweaked it a bit over the years, in order to simplify it as much as possible without losing any flavor. I can, however, say that it is absolutely amazing, and seriously so easy to make. Asian cuisine is really not something to be afraid of, and I’ll prove it to you with this recipe.
(This post contains affiliate links. To see my full disclosure, go here.)
As I just mentioned, we eat a fair amount of Asian food, which means we eat a fair amount of rice. We absolutely love our rice cooker, and I highly recommend getting one if your family enjoys rice. We own this Aroma Digital Rice Cooker and Food Steamer. It does a number of different things, including white rice, brown rice, steam, and slow cook, and it honestly cooks the rice to perfection every. single. time.
Not to worry, though, if you don’t have one. The rice can easily be cooked on the stove, as well.
The first thing you will want to do is get the rice started. We use long grain jasmine rice. Rinse the rice well, then dump it into either your rice cooker or a pot on the stove. Add the chicken broth and soy sauce, and mix well. If you are using a rice cooker, simply close the lid and push the “white rice” button. If you are cooking on the stove, bring the liquid to a boil, then lower the heat to low, and cover for 20 minutes.
While the rice is cooking, get your wok or skillet heating on the stove, and chop up your veggies. You can really use whatever you’d like here. Some of our favorite veggies to use are carrots, celery, bell peppers, broccoli, green beans, corn, and onion. There are many others that would work perfectly well, though. So, again, feel free to use whatever suits your taste. We typically mix it up every time we make it.
Once the veggies are chopped and the pan is hot, saute the onions in a couple of tablespoons of olive oil for a minute or two. Then, add the rest of the veggies, along with 1-2 tablespoons of soy sauce. Covering the pan will help the veggies to cook a bit faster, but it’s not necessary. Let them saute for 15-20 minutes, stirring occasionally.
While the veggies are cooking, scramble 2-3 eggs in another skillet.
When the rice, veggies, and eggs are all cooked, toss them all together in your wok/large skillet, and you’re done.
- 2 c. long grain jasmine rice
- 4 c. chicken broth
- 4 Tbsp. soy sauce
- 2 Tbsp. olive oil
- 1 red bell pepper
- 2 carrots
- 1 head of broccoli
- 1/2 an onion
- 2-3 eggs
- Rinse rice well. Pour rice, chicken broth, and 2 tbsp. soy sauce in pot, and mix well. Bring liquid to a boil. Lower heat to low, and cover for 20 minutes.
- Rinse rice well. Pour rice, chicken broth and 2 tbsp. soy sauce in rice cooker, and mix well. Close lid, and set to "white rice" setting.
- Heat large skillet, or wok, over medium high heat while chopping vegetables. Saute onion in 2 tbsp. olive oil for 1-2 minutes. Add the rest of the vegetables along with 1-2 tbsp. of soy sauce. Saute all for 15-20 minutes, stirring occasionally.
- In another skillet, scramble 2-3 eggs over medium heat.
- When everything is cooked, toss it all together in your large skillet/wok.
- This makes quite a large batch of rice. We always have leftovers for lunch the next day. Feel free to cut the recipe in half for a smaller portion.
- Also, feel free to add chicken or shrimp, if desired.