A super quick and easy Classic Vegetable Fried Rice recipe so you don’t need to order takeout! It’s gluten-free, vegan, top 8 allergy-free, healthy, and full of veggies! A perfect side dish for using leftover rice and transforming it into a delicious lunch or dinner!
I had this strong internal debate on whether to share a fried rice recipe or that 10-minute lo mein recipe I gave you the other week. Obviously I went with the noodles, but rice wouldn’t be far behind! They’re equally delicious and a takeout side dish essential, are they not? Beyond the debate of noodles over rice, I had 3 different versions of fried rice to show you. I’m all about the family favorite pineapple fried rice, but I wanted to give you a nice classic base recipe for takeout-style fried rice. The other two recipes are not so classic…but they’ll show up here soon!
In terms of my old fried rice eating days, pork fried rice used to be what you would find in the takeout containers on our table. And by “pork”, I mean those red/brown chops, kinda square shape, pretty sketchy (all takeout “meat” is kind of sketchy), but so delicious nonetheless. Regardless, vegetable fried rice was also a favorite. I’ve noticed that each Chinese takeout restaurant makes their fried rices different.
The go-to place we always ordered from while I was growing up, made THE best. It literally was “fried” rice. I’ve also been to some places that literally seem like they throw some soy sauce on white rice and call it a day. It still looks like plain white rice with a few add-ins. The sadness. You should actually be stir-frying the rice in a hot pan, it should dry a bit, be a bit greasy, have the soy sauce integrated into the rice.
With that being said, the other key component when making fried rice (take note my at-home takeout makers!) is to used pre-cooked, day old, leftover white rice. Do not make rice 5 minutes before you plan on “frying” it. I’ll keep shouting that tip from the rooftops! You don’t want soggy rice sadness! You want crisp fried rice with texture! That, my gluten-free friends, is exactly what you’ll be getting with this no-fail vegetable fried rice recipe. Gluten-free, vegan, soy-free, nut-free, allergy-free. BAM! You won’t be let down here!
Classic Vegetable Fried Rice
- On the stove over medium high heat, in a large greased wok or skillet, add the sesame oil first, then the rest of the ingredients.
- Stir fry the rice, veggies, coconut aminos, and seasonings around in the skillet to fully combined, about 6-8 minutes or until the veggies have softened.
- Top with sesame seeds if desired.
There is no “unfried”, “sorry sadness”, “mushy madness”, or “questionable meat bits” in THIS vegetable fried rice! Only the good stuff, because YOU deserve the good stuff! When you can no longer have the “real” stuff of your childhood, but the craving for some fried rice IS REAL, I’ve always got your back 😉 By the way, like any takeout, the leftovers (of leftover rice fried rice, haha) are KILLER delish!
So tell me:
+ Favorite type of fried rice?
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