Why this recipe Matters
Emma loves Asian cuisine! Ramen, dumplings and fried rice are just a few of her favorites. Surely, the Asian inspired meals that I make at home are not entirely authentic. Still, my family likes them, so it works for us and certainly for Em.
Must Be Takeout Vegetable Fried Rice is repeatedly requested for dinner at our house. Still, it is not made as often as Emma would like. To be honest, I’m with Emma, since I too, would like to have it for dinner more. I imagine everyone else in our house would echo our fried rice wishes.
This recipe builds flavor upon flavor. It features fresh vegetables, sautéed mushrooms, and chilled rice to create the perfect texture. While the preparation takes time, the results are rewarding and well worth the effort.
Believe me, you will find yourself making the time to prepare this dish again and again!
Prepare your Taste Buds
The white rice must be steamed ahead of time. After steaming, it should be cooled and chilled in the refrigerator. This process allows the rice to dry out, which prevents the rice from becoming mushy and sticky. As a result, the rice also absorbs the flavors better. I find it’s easiest to make the rice a day ahead. This way, it is prepped, completely chilled and ready to fry.
Once the rice is chilled and ready, next the mushrooms are cooked to perfection. Butter is then added to a now empty hot skillet, until it sizzles. The rice is fried in the sizzling butter until it becomes golden brown and nutty. Next, a variety of fresh vegetables are added: spinach, carrots, scallions, garlic, ginger, and tossed together with a flavorful sauce.
Wait…
That’s not all.
Small pieces of fluffy scrambled eggs are stirred in. Along with steamed peas, scallion greens and fresh basil to bring this bright and flavorful dish to life!
This vegetable fried rice can absolutely stand on its own as a meal. But if you want to round it out, it pairs easily with simple options like microwaveable steamed edamame, frozen dumplings, or egg rolls baked in the oven—each one easy to prepare while the fried rice comes together.
If you’re looking for another easy rice side, my Simple Rice Pilaf is a great one to keep on rotation for everyday meals.
My kids love it when I serve the fried rice in Chinese takeout boxes I buy online—it’s an easy way to make a regular weeknight feel a little more special, whether it’s just us or we’re having guests over.
Handy Hints for Must Be Takeout Vegetable Fried Rice
•You can omit the mushrooms, or simply add them in with the other veggies. BUT, I promise you the extra step is worth it. The texture of a crisp mushroom versus a soft sautéed one is unmatched in my opinion. PLEASE try it!
•You can make fried rice and store in the refrigerator up to 24 hours ahead. Simply reheat in the microwave until warm and it’s honestly pretty great. If you are entertaining, make the recipe completely ahead, minus the steamed peas, scrambled eggs, scallion and basil garnish. Heat a large skillet over medium heat. Add a couple tablespoons of water to the skillet. Toss the prepared rice around until it is heated through. Preparing and adding the peas, eggs, scallion and basil just before serving.
PrintMust Be Takeout Vegetable Fried Rice
This fried rice features layers of flavor, enhanced by sautéed mushrooms and other fresh vegetables, it is delicious! It can be made ahead of time and reheated, making it an ideal choice for busy days or entertaining guests.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 cups 1x
- Category: Main Dishes
Ingredients
Steamed Rice & Peas
•1 1/2 cups dry Jasmine rice
•10 oz package frozen sweet peas
Seasoning Sauce
•4 tablespoons soy sauce, less sodium
•2 teaspoons sesame oil
•2 teaspoons dark brown sugar
•1/2 teaspoon crushed red pepper
•1/4 teaspoon kosher salt
Sautéed Mushrooms
•8 oz package whole white mushrooms, rinsed & sliced
• 1 tablespoon water
• 2 tablespoons unsalted butter
•1/4 teaspoon Kosher salt
Scrambled Eggs
•4 whole eggs
•1 tablespoon heavy cream or milk
•1 tablespoon unsalted butter
Fried Vegetables & Rice
•4 tablespoons unsalted butter
•2 cups fresh spinach, measured then chopped small
•1/2 cup matchstick carrots
•4-5 scallions, sliced (green and white parts separated-1/4 cup each)
•4 cloves garlic, minced (1 tablespoon)
•1 tablespoon fresh ginger, peeled & minced fine
•1/2 cup fresh basil leaves, chopped
Instructions
Steamed Rice & Peas
- Cook rice according to package instructions. Spread the cooked rice onto a sheet pan to cool completely. Chill in the refrigerator for 30 minutes, uncovered, or up to 24 hours ahead, covered.
- Steam peas according to package instructions. Set aside.
Seasoning Sauce
- Add all ingredients to a small bowl and whisk to combine. Set aside.
Sautéed Mushrooms
- Add mushrooms and 1 tablespoon water to the skillet set over medium heat. Cover mushrooms with a lid and steam for 2-3 minutes until they soften. Remove the lid and let liquid reduce until it is evaporated. Add in 1 tablespoon of butter and 1/4 teaspoon kosher salt. Continue to cook over medium heat for 10 minutes, stirring as needed until the mushrooms are golden and crispy. Set aside on a plate.
Scrambled Eggs
- In a medium bowl, whisk together eggs and cream until the yolks are fully mixed and frothy.
- In the now empty skillet, set over low heat, add 1 tablespoon butter. Pour the egg mixture into the heated skillet. Let the eggs sit for a few seconds until the edges just begin to set. Using a rubber spatula, gently push the cooked egg from the outside edges of the pan toward the center. Continue to cook, folding the eggs slowly every few seconds until they are just set. Move eggs to the plate with the mushrooms.
Fried Vegetables & Rice
- Increase the skillet heat to medium, add 1 tablespoon of butter, add in spinach, carrots, scallion whites, garlic, ginger and cook until softened about 2-3 minutes. Transfer to plate with eggs and mushrooms.
- Increase the heat to medium-high, add remaining 3 tablespoons of butter along with the chilled rice. Cook rice for about 4-5 minutes, stirring and breaking up any clumps, until golden and toasted.
- Reduce heat to low, add in seasoning sauce, steamed peas, plate of reserved vegetables and eggs. Cook for 1-2 more minutes, stirring well until all the ingredients are heated and evenly distributed throughout the rice.
- Garnish with remaining scallion greens and fresh basil. Serve & Enjoy!
Notes
•Optional: Add in 1/4-1/2 tsp Chinese 5 spice powder in Fried Rice & Vegetables to Step #5. It adds a unique and complex flavor profile to the fried rice. Just beware that a little goes a long way and the flavors may not appeal to some.
• It is important when making this dish that you prep all of the ingredients ahead and have them ready to go. Once you hear the first sounds of the butter sizzling in the pan, it’s go time!
Nutrition
- Serving Size: 1 cup
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