Read by Michael Flamel

Some of my fondest memories with my dad revolve around the kitchen and the garden. He wasn’t just a professional chef; he was also a maestro of inspiration, capable of turning a backyard harvest into an extraordinary meal. While I’ve traveled the world and sampled vegetable fried rice in Hong Kong, Singapore, London, and Sydney, nothing compares to the fragrant, colorful dish my dad whipped up with ingredients plucked straight from our garden in Sacramento.

Dad’s friends from the Asian restaurant community often visited our home or welcomed us into their kitchens, teaching him (and sometimes me) their culinary secrets. Sacramento, with its vibrant Asian population and a treasure trove of small, authentic restaurants, was the perfect backdrop for these exchanges. I still remember my dad, wok in hand, moving with precision as he narrated the history of vegetable fried rice. “It’s the ultimate leftovers dish,” he’d say. “But when you use the freshest ingredients, it becomes a masterpiece.”

A Brief History of Vegetable Fried Rice

Fried rice dates back over a thousand years to the Sui Dynasty in China. Originally a way to repurpose leftover rice and scraps of meat or vegetables, it quickly became a staple of Chinese cuisine. As Chinese immigrants spread across the globe, so did their cooking traditions. In America, fried rice evolved in flavor and presentation, blending Asian techniques with local ingredients. Today, it’s a beloved dish, as at home in a backyard garden kitchen as in a bustling Asian street market.

Garden-Fresh Vegetable Fried Rice

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This vibrant and flavorful vegetable fried rice is a quick and easy dish, perfect for using up leftover rice. Packed with colorful veggies, scrambled eggs, and infused with soy sauce and aromatic seasonings, it’s a delicious and satisfying meal on its own or a perfect side to complement any Asian-inspired dish. Garnished with fresh herbs, it’s a wholesome, home-cooked favorite!

• Author: Don Nicholas
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: Serves 4
• Category: Entrees

Ingredients

Scale 1x2x3x

• 2 cups cooked and cooled jasmine rice (day-old works best)
• 3 tbsp vegetable oil or sesame oil
• 2 garlic cloves, minced
• 1 tsp grated ginger
• 1/2 cup diced carrots
• 1/2 cup green peas (fresh or frozen)
• 1/2 cup chopped green onions
• 1/2 cup diced bell peppers (any color)
• ¼ cup corn kernels (optional)
• 3 tbsp soy sauce
• 1 tbsp oyster sauce (optional, for depth of flavor)
• 2 large eggs, beaten
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish (optional)

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Instructions

1. Prepare the Rice: If using freshly cooked rice, spread it out on a tray to cool. Cold rice ensures a better texture for frying.
2. Heat the Wok: Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Add the beaten eggs and scramble until just cooked. Remove and set aside.
3. Sauté the Aromatics: Add another tablespoon of oil to the wok. Sauté garlic and ginger until fragrant, about 30 seconds.
4. Cook the Vegetables: Add carrots, peas, bell peppers, and corn. Stir-fry for 2–3 minutes until tender but still crisp.
5. Fry the Rice: Push the vegetables to one side of the wok. Add the remaining oil, then add the rice, breaking up clumps with a spatula. Stir-fry for 3–4 minutes.
6. Combine and Season: Return the scrambled eggs to the wok. Add soy sauce and oyster sauce, mixing everything thoroughly. Adjust seasoning with salt and pepper.
7. Garnish and Serve: Remove from heat, sprinkle with chopped green onions and cilantro, and serve hot.

Serving Suggestions

To create a complete Asian-inspired meal, pair the fried rice with:

• Steamed Dumplings: A savory appetizer to start the feast.
• Vegetable Spring Rolls: Light and crispy, perfect for dipping in peanut sauce.
• Miso Soup: A comforting side dish that complements the fried rice.

Beverage Pairings

• Non-Alcoholic: Iced jasmine tea or sparkling water with a splash of lime.
• Alcoholic: A crisp Sauvignon Blanc, an amber ale, or a chilled sake.

Every time I make vegetable fried rice, I’m transported back to those Sacramento evenings in the kitchen with my dad. His quick, fluid movements with the wok, the crackling sound of rice hitting hot oil, and the fragrant steam filling the air—these are memories as comforting as the dish itself. And while I still haven’t perfectly replicated his version, the pursuit is as delicious as the result. ❖