My Take on Asian Fried Rice
Hello Meatless Monday!
So Asian Fried Rice? It’s been done before. Why blog it again?
I’m sharing this recipe because Asian fried rice recipes have been a challenge for me.
And trust me that I’ve tried to make ‘Chinese Fried Rice’ with old cooked rice and cold rice – all the ways they’ve said to make fried rice – but it just never works for me.
I get mush, especially with Basmati rice. I need something just a little bit easier.
The steps to make the Asian fried rice are pretty easy:
- The Basmati rice is actually fried in oil first until browned.
- Add some of the veggies like carrots and peas and broth and bake in the oven for about 20 minutes.
- Meanwhile, fry more veggies like mushroom and broccoli in a skillet.
- Scramble some eggs and set everything aside until the rice is done.
- Take the rice out of the oven and add all the goodies plus a little Asian inspired sauce (made with gluten free non-GMO coconut aminos, a little rice vinegar, dry mustard and a teensy bit of honey or agave).
- Gently stir everything together and bake long enough so that the sauce is absorbed.
It’s probably more like a pilaf but came out with the texture and feel of fried rice from P.F. Chang’s. Totally husband approved!
Oh and be really carefully handling the saucepan, too. I’ve burned my hands a few times putting the hot lid on when putting the rice back in the oven. Don’t be like Deana! Use an oven mitt or towel.
So if you’ve struggled to make a yummy fried rice, try this method out and let me know what you think!
Looking for More Rice Recipes?
- Wild Rice and Lentil Chicken Soup
- Rice and Lentil Stuffed Peppers
- Cilantro Lime Rice
- Cajun Bison Dirty Rice
- Restaurant Style Tex-Mex Rice
- Smoked Gouda Goat Cheese and Broccoli Rice
Asian Fried Rice | Gluten-Free, Dairy-Free
- 3/4 cup basmati rice
- 2 tbsp olive oil
- Splash of pure sesame oil
- 1 small carrot, peeled and cubed
- 1/3 cup frozen garden peas
- 1 cup homemade chicken stock/broth
- 1 cup filtered water
- 4 medium cremini mushrooms, cut into small pieces
- 1 cup frozen broccoli, slightly thawed
- 1/2 can water chestnuts, rinsed and chopped
- 3 green onions, white and light green parts sliced
- Pink Himalayan/Iodized Salt Blend
- Freshly ground black pepper
- 3 eggs
- 1/4 cup coconut aminos (or GF soy sauce)
- 2 tbsp rice vinegar
- 1/2 tsp ground dry mustard
- 2 tsp dark agave or honey
- Preheat the oven to 350 degrees F.
- Heat olive and sesame oil in small saucepan with tight fitting lid over low heat for 1-2 minutes. Add rice and stir occasionally, lightly frying the rice for about 10-15 minutes. Add the peas and carrots and stir for 2 minutes. Add the chicken stock/broth, water and about 1/4 teaspoon salt. Bring to a boil, cover with the lid and place in the oven. Bake for about 20 minutes.
- Meanwhile, add a little more olive oil to a small frying pan. Add the mushroom pieces with a little salt and pepper. Fry over medium heat until the mushrooms are cooked down and browned, about 5 minutes. Add the broccoli and cook for about another 5 minutes, stirring often. Then add the water chestnuts and green onions to the frying pan. Cook for 2-3 more minutes. Remove from the frying pan and set aside.
- Scramble the eggs in a bowl. Add a little olive oil to the frying pan you just cooked the veggies in. Add the eggs and let cook, stirring often until cooked through and scrambled. Add to the veggies and set aside.
- Whisk together the coconut aminos (or gluten free soy sauce), rice vinegar, dry mustard and agave in a measuring cup.
- Carefully, pull the saucepan out of the oven (make sure not to burn your hands on the handle or lid). Stir the rice, carrot and peas with a fork. Add the liquid aminos mixture and the fried veggie/eggs and stir into the rice. Cover and place back into the oven for another 10 minutes. You want to the rice to absorb the liquid and dry up a little more but not dry out.
- Serve fresh out of the oven. Add a little hot sauce to take it to the next level, too.
The rice and most of the veggies are organic.