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Fried rice with spring vegetables


Rate this recipe 4.1/5 (28 Votes)


  • 8 oz basmati or thai rice
  • 4 carrots
  • 1 bunch asparagus
  • 3/4 of a broccoli
  • + / 5 tbsp. tablespoons soy sauce
  • sesame oil
  • sunflower oil (or other neutral oil)


Servings 3
Level of difficulty Easy
Cost Budget Friendly


Step 1

- Cook rice in boiling salted water then drain and rinse with cold water. Cool.
- Cut the broccoli florets and carrots into thin sticks
- Peel the asparagus, keeping only the tips (you can cut the rest of the sliced ​​asparagus if you wish)

Step 2

- Heat the oil in a saucepan and sauté vegetables 8-10 min. Add a little water and cook the vegetables over low heat with a lid (approx .10 min). Check doneness of vegetables then add the soy sauce and sesame oil. Reserve and keep hot
- Heat oil in large skillet and saute the rice (approx 10/15 min) the rice should become a bit dry and slightly crispy
- Serve rice with vegetables (possibly add a little more soy sauce)

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  • 1/2 cup rice vinegar
  • 2 tbsp sugar
  • 2 cups cooked sushi rice
  • 1 cup soy sauce
  • 1/4 cup chopped cilantro
  • 2 tbsp seasame oil
  • 1 tsp chili paste
  • Salt
  • 1 mango, diced
  • 1 avocado, diced
  • 1 lb salmon, diced


  1. Combine the rice vinegar and sugar.
  2. Stir though the cooked sushi rice, and with wet hands, shape into balls.
  3. Press the balls into ramekins lined with parchment paper, and press the rice up the sides of the ramekins into cup shapes.
  4. Refrigerate for 15 minutes.
  5. In the meantime, combine the soy sauce, cilantro, sesame oil, chili paste and salt in a bowl.
  6. Combine the mango, avocado and salmon.
  7. Pour the soy mixture over the salmon mixture, and stir through until evenly coated.
  8. Remove the rice cups from the refrigerator, and peel off the parchment paper.
  9. Distribute the salmon mixture between the rice cups.
  10. Garnish, serve and enjoy!

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