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Fried Rice with Vegetables – A Restaurant-Style Dish at Home
If you love the rich flavors of Asian cuisine, this Fried Rice with Vegetables is a must-try! It’s easy to make at home with simple ingredients yet tastes just like a restaurant-quality dish. The combination of soy sauce, honey, and sriracha gives it the perfect balance of savory, sweet, and spicy flavors. Enjoy it as a standalone meal or pair it with chicken, pork, or tofu for a complete dining experience!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Stir-Frying
- Cuisine: Asian
- Diet: Vegetarian
Ingredients
- 2 cups (450 ml) water
- 2 packets long grain rice
- 2 tbsp (40 ml) soy sauce
- 1 tbsp (20 ml) honey
- 1 tbsp (15 g) sriracha sauce
- 1 medium carrot, diced
- ⅓ cup (85 g) canned corn, drained
- 2 cloves garlic, minced
- ¼ cup (60 g) frozen peas
- 3 large eggs, beaten
- 2 tbsp oil (vegetable or sesame)
- Salt and pepper to taste
- Fresh dill for garnish
Instructions
Step 1: Cook the Rice
In a pot, bring 2 cups of salted water to a boil. Add the rice packets and cook for 18-20 minutes. Drain and set aside.
Step 2: Prepare the Sauce
In a small bowl, mix soy sauce, honey, and sriracha sauce. Set aside.
Step 3: Prepare the Vegetables
Dice the carrot and mince the garlic.
Step 4: Cook the Vegetables
Heat 1 tbsp of oil in a pan over medium heat. Add the diced carrots and a pinch of salt. Stir-fry for about 3 minutes, then add the garlic, corn, and frozen peas. Cook for another 2 minutes until the vegetables are soft. Transfer to a bowl and set aside.
Step 5: Cook the Eggs
In the same pan, add the remaining 1 tbsp of oil and pour in the beaten eggs. Sprinkle with salt and pepper. Scramble the eggs, cooking until just set. Add the cooked vegetables back into the pan.
Step 6: Combine Everything
Add the cooked rice to the pan and pour in the prepared sauce. Stir well to combine and cook for another 2 minutes, allowing the flavors to meld together.
Step 7: Serve
Garnish with fresh dill and serve hot!
Notes
Ingredient Substitutions
- Use jasmine or basmati rice for a different texture.
- Swap honey for maple syrup for a vegan version.
- Replace sriracha with chili flakes for a milder spice level.
Storage & Reheating
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in a pan over medium heat, adding a splash of water or soy sauce if needed.
Pro Tips
- Use day-old rice for the best texture.
- Cook eggs separately to avoid overcooking them in the rice.
Troubleshooting & Common Mistakes
- Rice too mushy? Use slightly undercooked rice or chilled rice for firmer grains.
- Not flavorful enough? Adjust the soy sauce and spices to your taste.
Variations & Dietary Adaptations
Variations
- Add shrimp, chicken, or tofu for extra protein.
- Stir in chopped green onions for a fresh crunch.
Dietary Adaptations
- Make it gluten-free by using tamari instead of soy sauce.
- For a vegan version, omit eggs and use tofu scramble.
Serving Suggestions
Pair this fried rice with:
- Grilled chicken or pork
- Steamed dumplings
- Spicy cucumber salad
Nutrition
- Serving Size: Per Serving
- Calories: 420
- Sugar: 8 g
- Sodium: 870 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Carbohydrates: 62 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 190 mg
