We cook large quantities of rice on a regular basis and that means there are often leftovers in our refrigerator. This super simple Veggie Fried Rice recipe is a great way to use up that leftover rice!
The key to this recipe is having leftover rice on-hand in your refrigerator. It’s important that the rice is cold, so you’ll need to either plan ahead or be like me and nearly always have rice leftover from other meals waiting to be used up. See different rice cooking methods in the article above.
Begin preparation by chopping and dicing the vegetables for this recipe. There are SO many to choose from. For this recipe, I've added mushrooms, carrots, green peas, corn, onions, garlic, broccoli, and cabbage.
If using sesame seeds, place them in a dry wok and toast until lightly brown and popping. Pour into a bowl and set to the side.
Add a few tablespoons of veggie broth, onion, garlic, carrots, and mushrooms to the pan. This can be a wok or large skillet with lots of room. Saute over medium heat for approximately 5 minutes.
Add cabbage and broccoli to veggies in the pan and saute another 3-4 minutes. If needed, use a few more tablespoons of veggie broth to keep from sticking.
Add corn and peas (after they have been thawed by running warm water over them in a colander).
Add rice and all other seasonings-- soy sauce, Hoisin sauce, turmeric, garlic powder, ground ginger, toasted sesame seeds, white pepper, and salt. If needed, use additional veggie broth. Continue to stir-fry another 3-4 minutes as the flavors of the seasonings begin to combine with the vegetables and rice.