Kosher recipes for Shabbat, Yom Tov and every weeknight Meat, dairy and pareve, always clearly marked

Crispy Kosher Fried Rice With Fresh Vegetables

By /
Jump to Recipe Print Recipe
Pareve

This crispy vegetable fried rice skips the egg and gets its flavor from technique: day-old rice fried in a very hot pan until golden, with carrots, red pepper, snap peas, shiitake mushrooms and corn, finished with soy sauce, sesame oil, scallions and cilantro.

How to Get Crispy Rice

Cold, day-old rice is drier, so the grains separate and crisp. Get the wok or skillet very hot with plenty of oil, add the rice in a single layer and leave it alone for a full two minutes so a golden crust forms before stirring. Cook the vegetables separately, then combine.

Kosher Notes

This fried rice is pareve and egg-free. Check that the soy sauce and sesame oil carry a reliable hechsher.

Leftovers

Use any vegetables you have, adding them in order of cooking time. Leftovers keep for 3 days.

Crispy Kosher Fried Rice With Fresh Vegetables
This kosher fried rice gets its signature crispy texture from day-old rice and proper wok technique, creating restaurant-quality results at home.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian-Inspired
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 4 cups cooked white rice day-old and refrigerated
  • 3 tablespoons vegetable oil divided
  • 1 medium carrot diced small
  • 1 medium red bell pepper diced
  • 4 ounces snap peas trimmed and cut in half
  • 6 ounces shiitake mushrooms stems removed, sliced
  • 1/2 cup frozen corn kernels
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger minced
  • 3 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 4 medium scallions sliced thin
  • 1/4 cup fresh cilantro chopped
  • 1/2 teaspoon kosher salt or to taste

What I use for this recipe

As an Amazon Associate I earn from qualifying purchases.

Method
 

  1. Break up the cold rice with your hands, separating any clumps. Set aside.
  2. Heat a large wok or skillet over high heat until smoking. Add 2 tablespoons oil and swirl to coat.
  3. Add the rice in an even layer. Let it cook undisturbed for 2 minutes to develop a crispy bottom crust.
  4. Stir the rice and let it cook another 2-3 minutes, stirring occasionally, until heated through and lightly golden. Transfer to a plate.
  5. Add remaining 1 tablespoon oil to the wok. Add carrots and bell pepper. Stir-fry for 2 minutes.
  6. Add snap peas and mushrooms. Stir-fry for 2-3 minutes until snap peas are bright green and mushrooms are tender.
  7. Push vegetables to one side of wok. Add garlic and ginger to the empty space and cook for 30 seconds until fragrant.
  8. Return rice to wok and add frozen corn. Toss everything together for 1 minute.
  9. Add soy sauce and sesame oil. Stir-fry for another minute until everything is well coated and heated through.
  10. Remove from heat and stir in scallions and cilantro. Taste and adjust salt as needed. Serve immediately.

Notes

The rice must be day-old and refrigerated for best results. Fresh rice will turn mushy. You can substitute any vegetables you have on hand, just add them based on cooking time needed. Store leftovers in the refrigerator for up to 3 days.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 8g 10%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg
Sodium 680mg 30%
Dietary Fiber 4g 14%
Total Sugars 6g
Protein 8g 16%
*Percent Daily Values are based on a 2,000 calorie diet.

You Might Also Like

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

Scroll to Top