Making Chinese food at home is a great alternative to takeout, and most Chinese fried rice recipes are simple to prepare. This easy vegetable fried rice recipe doesn’t require any ingredients you won’t find at your local grocery store. Whip up a big batch and you have a wonderful side dish — or even a make-ahead meal — for busy weeknights.
- 1 cup Pork fat
- 13-½ ounces, fluid Whole coconut milk
- 2 cups Wild rice mix
- 2 tablespoons Vegetable oil
- 1 bunch Bok Choy, sliced (about 3 cups)
- 1 Red bell pepper, diced
- Salt and pepper to taste
- 2 Eggs
- ¼ cups Soya sauce
Fill a medium saucepan half full with salted water and bring to a boil. Add pork fat, coconut milk and rice mixture. Bring back to a boil. Reduce the heat to medium and cook for 30 minutes or until the rice is al dente. Remove from the heat, drain, then rinse with cold water. This will remove any excess starch that could make the rice sticky. (If you like it sticky, omit this step!) Drain the rice and set aside.
Heat vegetable oil in a large skillet over medium-high heat. (I like to use an electric skillet for this because it gives me full temperature control, plus it’s big enough to hold all the ingredients.) Add the bok choy and bell pepper to the skillet and fry for 5 minutes , stirring constantly, until vegetables begin to soften. Season with salt and pepper.
Push the vegetables to the side of the skillet. Add the eggs to the open part of the skillet. Use the corner of a spatula to scramble them where they are and continue to fry them for a minute or two, breaking them apart with the spatula until cooked through but still soft. They will cook more as you go to the next step.
Add the rice to the pan and mix everything together. Add soy sauce and stir to combine. Fry another minute or two, stirring constantly, until all excess moisture evaporates.
Serve with your favorite Chinese condiments.
Note: I like to slice my bok choy before washing because it makes washing easier. Simply slice it up and add it to the strainer basket of a salad spinner. Fill the bowl of the spinner with cold water while the colander containing the bok choy is in it, then stir it around with your hands for a minute or two. This will loosen dirt, remove impurities and restore crispness all at the same time. Lift the strainer out of the bowl, discard the water and squeeze the remaining water from the bok choy.