Apple Cider Whoopie Pies with Salted Caramel Frosting

Spiced apple cider whoopie pies with cinnamon, brown sugar, vanilla, and a creamy salted caramel frosting. The only treat you need for sweater-wearing, leaf-falling, chilly autumn days.

An overhead shot of a white plate filled with apple cider whoopie pies, surrounded by a baking pan, apples, cinnamon, and a piping bag.
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The Best Burgers Ever (a.k.a. The Awful Awful)

Smashed, crispy-edged patties, American cheese, homemade secret sauce, and all the fixings are topped on an onion bun to make the best burgers ever. Inspired by The Little Nugget Casino’s Awful Awful in Reno, Nevada, this step-by-step recipe will teach you how to make the perfect diner-style burger!

A close-up of a cheeseburger on a white plate with fries, sitting on a grey table next to a bottle of Coke, a pink linen, and a bowl of pickles with a green velvet booth in the background.
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Vegetable Fried Rice with Runny Eggs

VEGETABLE FRIED RICE WITH BROWN RICE, SOY-BASED SAUCE, FROZEN VEGGIES, AND RUNNY EGGS. A DELICIOUS AND HEALTHY DINNER WHEN YOU DON’T FEEL LIKE COOKING OR HAVE MINIMAL INGREDIENTS!

A bird's eye view of three plates of 
 vegetable fried rice with sunny-side up eggs with chopsticks, a white linen. a plate of soy sauce, and a plate of sliced chives on a grey table.

Back in college, I went through a major Chinese food obsession. I still do occasionally, but I would say my peak happened sometime around late freshman/early sophomore year. When I felt like taking myself on a date, I would get cute, go to a coffee shop, visit my favorite local book store, and finish the day with Chinese food at one of my two favorite spots. I would always end up ordering way too much food and wanting to roll my ass out of the restaurant. But, under no circumstances could I leave without ordering egg drop soup (with lots of Sambal Oelek!) and a side of fried rice. At the very least, those leftovers fed me for a solid three days.

Anyways, I miss my college-era metabolism, but I still get hard cravings for fried rice. As much as I prefer it in my usual takeout order, unfortunately Marc likes steamed rice better than fried rice (which ???). But, he still loves my homemade version as a meal, and with it being so easy, we have it quite often! It’s not my go-to greasy version with BBQ pork, but it’s soooo good for a healthy weeknight dinner!

A closeup overhead shot of a plate of fried rice with eggs surrounded by a white linen, chopsticks, a bowl of soy sauce, and a plate of chives on a grey table.

Some key details about this vegetable fried rice

Vegetable fried rice is a meal I make when I have no ingredients and no patience. It’s my “I don’t feel like cooking” meal or my “I forgot to buy three ingredients for dinner tonight that I swore we had in the cabinet” back-up dinner. It requires only basic pantry ingredients by using rice, frozen veggies, and basic condiments from the Asian aisle at the grocery store! Oh, and eggs, because that’s the best part of fried rice!

To make it a bit healthier, I swapped brown rice for white and added a ton of extra veggies. I like runny eggs on top, but you could always scramble them as well! And the best part is that the dish takes thirty minutes to make from start-to-end. (I know a million recipes say they take “30 minutes”, but it’s actually true in this case).

These are the ingredients you’ll need

Hopefully, you have most of these ingredients on hand, but if not, I would highly recommend stocking up! This is the perfect meal to have as a back-up, and almost all of the ingredients will last in the pantry or freezer. Make sure you have:

  • Brown Rice: White also works. Just make sure it’s long grain, such as jasmine. You will want this pre-cooked and cooled, preferably overnight. I usually always have leftover brown rice in the fridge which is perfect. We’ll discuss what to do if you don’t have leftovers/pre-cooked rice!
  • Frozen Broccoli: Fresh would work as well but it will take longer to cook.
  • Frozen Mixed Vegetables: I use the frozen veg with carrots, peas, corn, and green beans. Whatever you like (or have in your freezer) will work.
  • Neutral Oil: I use grapeseed.
  • Garlic: Fresh is best but ground will do in a pinch.
  • Brown Sugar: You only need a little, but you can sub with honey or maple syrup if you prefer.
  • Ginger: Again, fresh is best but ground will do.
  • Low Sodium Soy Sauce: Regular would probably be fine, just expect a saltier flavor.
  • Sesame Oil: Toasted or un-toasted both work!
  • Rice Vinegar: I use unseasoned.
  • Scallions/Chives: I usually use chives, because I almost always have them either fresh or dried. However, scallions are also great!
  • Eggs: At least one per person.
  • Salt and Pepper: To taste, always.

Now let’s make vegetable fried rice!

Two overhead shots of a pan on a grey counter. The first pan has vegetables, with a spoon coming out of the side next to a bowl of soy sauce and 3 eggs. The other photo has a pan full of vegetable fried rice.

To start, make sure that you have cooked + cooled the brown (or white) rice and defrosted the frozen veggies! I just microwave the frozen broccoli for two minutes and drain out extra water. Then, I repeat these steps with the frozen veggie mix.

Next, you’ll whisk together some brown sugar, low sodium soy sauce, ginger, sesame oil, and rice vinegar. Set aside.

In a large pan, heat a few tablespoons of neutral oil over medium-high heat. When the oil is hot, add the broccoli and let it cook undisturbed until the broccoli is slightly charred and crispy on the edges, about 4-5 minutes. Do not stir! You want everything to get brown and charred.

When the broccoli is nice and brown, add the mixed veggies cooking until warm, about another 2-3 minutes. Then, add the garlic and saute until fragrant.

Next, add the rice and the sauce, stirring until everything is well mixed. Taste, and add salt if necessary. Press the rice into an even layer, and let cook another 5 minutes, until the rice is crispy. If the pan seems a bit dry, you can add a little more oil. Either way, the rice may stick a little, and that’s ok! More crunchies for you.

While the rice gets crispy, fry your eggs however you like. I recommend sunny side up or over easy!

When the rice is crispy, divide between four bowls, and top with scallions and an egg. Enjoy yolk-y, crispy rice bliss forever.

A bird's eye shot of three white plates of egg-y rice with wood chopsticks on a white linen on a grey table.

Um, I don’t just have cooked + cooled rice laying around?

On one hand, I don’t understand because I almost always have a tub of rice in the fridge. On the other hand, I totally understand because I almost never have cooked rice when I actually need it. Here’s what I do in those cases:

  • Microwave Rice: Ok, I know microwave rice isn’t the best thing in the world, and I hate that the containers are not recyclable. But, if there’s one thing that microwavable rice does really well, it’s being too dry. Which, coincidentally is what we need for fried rice! So, if you’re in need of a quick fix, just use two packets of microwavable brown rice and everything will be A-ok.
  • Quick Cooled Rice: Just make rice as usual, spread it around on a sheet pan in an even layer, and place it in the freezer until it’s cold and dried out (about 10-15 minutes). You can also place it in the fridge for about 30 minutes.
  • Fresh Rice: Worst case scenario, you can just make fried rice with fresh, hot rice. It might get a bit mushy since it has extra moisture. But, if the craving is real, it will still work.

Use long grain instead of short grain rice

For vegetable fried rice, or any fried rice for that matter, you should go with long grain! Short grain rice has a lot of extra starch, which will make the rice a bit more sticky and mushy when you mix it with other things. However, long grain rice doesn’t have quite as much starch, so it will dry out nicely and keep the vegetable fried rice from getting mushy. Rinsing the rice with cold water prior to cooking will also help keep the rice from getting sticky by removing extra starch.

Making a perfect sunny side up egg

I finally learned the secret to a perfect sunny side up egg, and I am pleased to discuss it here today. It’s actually v easy! First, heat a little oil in a non-stick pan. Olive oil or grapeseed oil are both great choices. Crack the egg in the pan, season with salt and pepper, and cover the pan with a lid (preferably glass so you can see what’s going on). Let the egg cook until the whites are set but the yolk is still runny. Remove with a spatula. The bottom will be nice and crispy, and the yolk will be perfectly runny!

Storing Leftovers

Keep leftovers in an airtight container in the fridge for 3-5 days. When reheating, add a little water to the rice, stir, and microwave for a minute or so. I would not recommend storing leftover eggs, because they get a little weird in the fridge, and they’re hard to reheat. Just make as many as you plan on eating, and make eggs fresh if you have leftovers!

However, if you cannot make fresh eggs, go the scrambled route. Just make a few scrambled eggs like you usually would, stir them into the rice, and enjoy the leftovers later!

A side view of a plate of egg-y rice with chopsticks on the side, surrounded by more plates, a bowl of soy, and a plate of chives on a grey speckled background.

Vegetable fried rice variations

Vegetable fried rice is completely customizable, so you can pretty much use whatever you have in your fridge. Here are a few variations that would be delicious:

  • Scrambled eggs instead of fried
  • Adding protein such as chicken, beef, pork, or prawns
  • Switching up the veggies with cauliflower, asparagus, peppers, or bean sprouts
  • Adding hot sauce such as Sriracha!
  • Mixing in some sliced kimchi
  • Adding a bit of diced pineapple
  • If you’re going for a no-rice route, you can always use cauliflower rice instead!

A few tips and tricks

This is truly a basic recipe, but there are a few things you can do to make sure it tastes just like fried rice from the hibachi instead of fried rice that has been sitting in a condensation-infiltrated takeout container!

  • Rinse the rice with cold water prior to cooking to make sure that there’s no extra starch! The rice is properly rinsed when the water runs clear and no longer looks murky.
  • For perfect fried rice, always use cold rice. Hot rice will get sticky and clumpy when it hits the pan.
  • Don’t be afraid of high heat. The high heat will crisp everything up and make sure the ingredients don’t simply steam together.
  • Fresh ingredients are always best, of course, but dried spices and herbs always work! Garlic powder, ground ginger, and dried chives are always great subs in a pinch.
  • I use frozen veggies, but fresh is always good too! You will just have to saute the veggies until they are completely cooked, which will likely take 10-15 extra minutes.
  • Don’t be afraid to let things char/crisp up. Letting the rice get crispy is what will help vegetable fried rice taste like it came straight off the hibachi!
An overhead photo of a plate of egg and vegetable fried rice on a white linen, next to wooden chopsticks, a bowl of soy sauce, and a plate of sliced chives on a speckled background.

Dishes To serve with Vegetable Fried Rice!

Spicy Red Miso Ramen + Shoyu Beef
Asian Chicken Lettuce Wraps
Five Ingredient Japanese Sticky Chicken
Coconut Curry Chicken Satay with Peanut Sauce
Thai Coleslaw

Vegetable Fried Rice with Runny Eggs


Vegetable Fried Rice with Runny Eggs

Fried rice made with frozen broccoli and frozen vegetable mix, a soy-based sauce, and topped with runny eggs.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 4
Calories 390 kcal

Ingredients
  

  • 2 tbsp brown sugar
  • 2 tsp ginger, grated
  • 1/4 cup low sodium soy sauce
  • 2 tbsp sesame oil
  • 2 tbsp rice vinegar
  • 2 cup frozen broccoli
  • 1 cup frozen mixed vegetables of choice
  • 3 tbsp neutral oil (I use grapeseed) + more as needed
  • 2 large garlic cloves, minced
  • 3 cup cooked brown rice, cooled and chilled (preferably overnight)
  • 2 tbsp scallions (or chives), sliced
  • 4 eggs
  • Salt and pepper, to taste

Instructions
 

  • In a small bowl, whisk together the brown sugar, ginger, low sodium soy sauce, sesame oil, and rice vinegar until combined. Set aside.
  • Next, defrost the broccoli by microwaving it in a heat-safe bowl for two minutes. Drain any water, and set aside. Repeat these steps with the frozen vegetable mix.
  • Heat the oil over medium-high heat. When it’s hot, add the broccoli, and cook undisturbed (seriously, don’t touch!), for about 3-4 minutes. The bottom of the broccoli will be slightly charred and crispy on the edges. Stir, and add the vegetable mix, cooking another minute or two until the veggies are all warm. Next, add the garlic and cook for about 30 seconds (add more oil if necessary).
  • Add the rice to the vegetable mix, and stir. Pour the sauce over the rice, and fold everything together until nice and mixed. Press the mixture until it’s flat, and let cook undisturbed (again, don’t touch!) for about 5 minutes, until the bottom of the rice is crispy. (You may have to scrape the bottom of the pan a bit to get everything off, but don’t worry. Crispies are a good thing).
  • While the rice gets crispy, cook your eggs as desired. I like sunny side up or over easy!
  • To serve, divide the rice between four bowls. Top with the scallions or chives and a runny egg. Enjoy!

Nutrition

Serving: 1bowlCalories: 390kcalCarbohydrates: 37.2gProtein: 10.6gFat: 22.6gSaturated Fat: 3.4gCholesterol: 164mgSodium: 615mgPotassium: 339mgFiber: 2.8gSugar: 6.6g
Tried this recipe?Let us know how it was!

xo Sara Lynn

*Song of the day: Rainy Days by Culture Abuse

Vegetable Fried Rice with Runny Eggs | Serendipity by Sara Lynn
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