Vegetable Fried Rice
This easy fried rice recipe is made with our Teriyaki Marinade, a crowd-favorite flavor that adds the right balance of sweet and savory to every bite. Loaded with vegetables and quick to prepare, it's a versatile dish that works for busy weeknights or weekend dinners. Serve it as a side dish, or top it with grilled chicken, fish, steak, or Spam to turn this easy fried rice recipe into a satisfying main course.
Ingredients
4 cups cooked and chilled jasmine rice (day-old rice preferred)
2 Tbsp neutral oil (divided)
2 large eggs, beaten
½ small yellow onion, finely diced
1 medium carrot, finely diced
½ cup frozen peas
2 scallions, thinly sliced (whites and greens separated)
3 Tbsp Kinder’s Teriyaki Marinade
1 tsp sesame oil
Instructions
If possible, use rice that has been cooked and refrigerated overnight. Cold, dry rice fries better and prevents clumping. Break up any large clumps with your hands before cooking.
Heat a large wok, heavy skillet, or Blackstone flat top over medium-high heat until lightly smoking. Add 1 tablespoon of neutral oil and swirl to coat.
Add the beaten eggs and scramble quickly, stirring constantly, until just set but still soft. Remove the eggs from the pan and set aside.
Add the remaining tablespoon of oil to the pan. Add the diced onion, carrot, and the white parts of the scallions. Stir-fry for 2–3 minutes until slightly softened but still crisp.
Add the chilled rice to the pan. Spread it out and let it sit for 30–60 seconds before stirring to encourage light browning. Stir-fry, breaking up clumps, until the rice is heated through and lightly toasted.
Add the peas and return the scrambled eggs to the pan. Toss everything together.
Drizzle Kinder’s Teriyaki Marinade around the edges of the pan rather than directly on top of the rice. Let it bubble briefly before tossing to evenly coat. This helps the sauce caramelize slightly instead of making the rice soggy.
Finish with sesame oil and toss well. Taste and adjust with another small splash of Kinder’s Teriyaki Marinade if desired.
Stir in the green parts of the scallions just before serving.
Serve hot as a side dish or top with grilled chicken, fish, steak, or spam for a main dish.
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Vegetable Fried Rice
This easy fried rice recipe is made with our Teriyaki Marinade, a crowd-favorite flavor that adds the right balance of sweet and savory to every bite. Loaded with vegetables and quick to prepare, it's a versatile dish that works for busy weeknights or weekend dinners. Serve it as a side dish, or top it with grilled chicken, fish, steak, or Spam to turn this easy fried rice recipe into a satisfying main course.
Ingredients
4 cups cooked and chilled jasmine rice (day-old rice preferred)
2 Tbsp neutral oil (divided)
2 large eggs, beaten
½ small yellow onion, finely diced
1 medium carrot, finely diced
½ cup frozen peas
2 scallions, thinly sliced (whites and greens separated)
3 Tbsp Kinder’s Teriyaki Marinade
1 tsp sesame oil
Instructions
If possible, use rice that has been cooked and refrigerated overnight. Cold, dry rice fries better and prevents clumping. Break up any large clumps with your hands before cooking.
Heat a large wok, heavy skillet, or Blackstone flat top over medium-high heat until lightly smoking. Add 1 tablespoon of neutral oil and swirl to coat.
Add the beaten eggs and scramble quickly, stirring constantly, until just set but still soft. Remove the eggs from the pan and set aside.
Add the remaining tablespoon of oil to the pan. Add the diced onion, carrot, and the white parts of the scallions. Stir-fry for 2–3 minutes until slightly softened but still crisp.
Add the chilled rice to the pan. Spread it out and let it sit for 30–60 seconds before stirring to encourage light browning. Stir-fry, breaking up clumps, until the rice is heated through and lightly toasted.
Add the peas and return the scrambled eggs to the pan. Toss everything together.
Drizzle Kinder’s Teriyaki Marinade around the edges of the pan rather than directly on top of the rice. Let it bubble briefly before tossing to evenly coat. This helps the sauce caramelize slightly instead of making the rice soggy.
Finish with sesame oil and toss well. Taste and adjust with another small splash of Kinder’s Teriyaki Marinade if desired.
Stir in the green parts of the scallions just before serving.
Serve hot as a side dish or top with grilled chicken, fish, steak, or spam for a main dish.