Name: Fried Rice with Vegetables - A Restaurant-Style Dish at Home
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian
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

Fried Rice with Vegetables – A Restaurant-Style Dish at Home

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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!

Author: Kelly Holmes
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

Scale

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

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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

Find it online: https://whiskfeast.com/fried-rice-with-vegetables/