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Take your wings to the next level with these Smoked Chicken Wings! They are cooked to perfection in the Traeger pellet grill so every bite is crispy, juicy, and unbelievably flavorful. Here, I show you how to season the wings two ways—with salt and pepper and with my Spicy Soy Glaze. Enjoy the tasty smoky flavor and shattering crispy skin!

Chicken wings are classic food. They are finger-licking good—be it on the grill, oven-baked, or deep-fried in hot oil, but some wings are better than others. If you’re looking to up your game, you need to try these Smoked Chicken Wings!

Ever since we invested in a Traeger pellet grill, my husband has been experimenting with different cuts of meat and discovered that wings taste incredibly amazing when smoked! The wings come out with a crispy exterior while retaining perfect juiciness within, and the heavenly smoky flavor makes everything so much better. You won’t want to stop eating!

Today’s recipe is a smoker version of our family’s favorite Teba Shio (Salted Chicken Wing). In addition to the salt and black pepper seasoning, we also shared a spicy soy glaze that has an amazing kick. If you have a smoker or planning on getting one, go forth and make these wings.

Why You Should Smoke Chicken Wings

• Super crispy! Once you tried these wings, you may not go back to regular oven wings.
• Easy and less cleaning. Outdoor cooking is great. No smoke smell or heat in the house. And the cleaning is a lot simpler.
• Unbelievably easy! The wings require only a short marinading time and simple seasonings. Cooking them in the smoker is straightforward and easy. We love it as one of our lazy meals, especially on perfect outdoor cooking days.

Two Seasonings: Salt & Pepper and Spicy Soy Glaze

Salt and Pepper Smoked Chicken Wings are our go-to flavor because our whole family really enjoys it very much. It’s the exactly same recipe for Teba Shio (Salted Chicken Wing), but instead of broiling in the oven, we cook in the smoker. Broiling in the oven emits smoke but outdoor smoking has no such issue.

Smoked Chicken Wings with Spicy Soy Glaze are lightly salted and the smoked wings are coated with a savory glaze for the final touch. This slightly sweet, spicy, and salty glaze is phenomenal.

These flavors are a fun and tasty change to the usual BBQ sauce, buffalo sauce, dry rub, ranch, and blue cheese dressing for smoked wings.

How to Make Smoked Chicken Wings

Ingredients You’ll Need

• Chicken wings – I use organic chicken wings (smaller but delicious).
• Sake – This is Japanese rice wine and the most important ingredient for this recipe. You can find it at major liquor stores. Learn more here.
• Salt – I always use Diamond Crystal brand kosher salt.
• Black pepper – I use Premium Coarse Ground Black Pepper (16 Mesh) for smoking and BBQ.
• Glaze: soy sauce, sake, mirin, and red pepper flakes.

Overview: Cooking Steps

1. Soak chicken wings in the sake for 10 minutes.
2. Remove from the sake and season with salt (and pepper).
3. Smoke the chicken wings for 45-50 minutes.
4. Meanwhile, make the spicy soy glaze in a pot.
5. Take out the chicken wings from the smoker. For the spicy soy glaze, toss to coat with the glaze.

3 Tips for Making Best Smoked Chicken Wings

Soak the wings in sake – This is the most important tip for chicken wings. Sake helps to remove the chicken’s gamey odor; you can also use Chinese rice wine or dry sherry.

Season the chicken wings with a generous amount of salt – For salt and pepper chicken wings, salt and pepper are the main seasonings. Keep in mind to “generously” sprinkle.

Smoke at 450ºF (232ºC) – Many smoked wings recipes recommend smoking at a much lower temperature (225-250°F or 107-121ºC) for 1-1.5 hours. This yields a very nice smoky flavor due to cooking for a long time, but it can result in rubbery skin. Some recommend switching to a higher temperature (425-450ºF or 218-232ºC) at the end to make the skin crispy. For the Japanese-style chicken wings, we realized that smoking at 450ºF (232ºC) for 45-50 minutes gives the perfect wings we like, just enough smoky flavor with super crispy skin that gives the crunch sound.

How do we know if the chicken wings are completely cooked? Use an instant-read thermometer to make sure chicken wings are cooked to a safe internal temperature of 165ºF (74ºC).

About Traeger Pellet Grill

Q: Does this recipe work fine in a different smoker or grill?

Yes, you can use a different type of smoker to make these wings. We find that both electric smokers and pellet smokers are better options, but you can certainly use a gas or charcoal grill.

Q: What are your favorite pellets?

We use Camp Chef Competition Blend BBQ Pellets that have a blend of maple, hickory, and cherry woods.

Q: Can I use wood chips in the Traeger pellet grill?

The short answer is no. While wood chips are used in regular charcoal and propane grills to infuse flavor, we do not recommend using wood chips in the Traeger pellet grill. They will only jam the hopper in the Traeger.

Sho Chiku Bai Premium Ginjo Sake Pairing with Smoked Chicken Wings

We love serving Japanese sake with food since it works with a variety of dishes. One of our favorite go-to is Sho Chiku Bai Premium Ginjo Sake. This ginjo sake is fermented from Calrose rice polished to 50% so it’s very smooth and easy to drink. It’s a great starter sake for anyone who hasn’t tried many sakes before.

With its delicate and fruity flavors, Sho Chiku Bai Premium Ginjo Sake is perfect for drinking chilled on warm summer days with finger foods like smoked chicken wings. The fruity flavor contrasts well with both the salt and pepper wings, as well as the spicy soy glaze ones. It also works as a palette cleanser so you can enjoy both wings to the fullest.

We’ve paired this versatile sake with seafood and okara in the past and it’s worked wonderfully so feel free to explore your own food pairing.

More Smoked Recipes You’ll Enjoy

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Smoked Chicken Wings

Take your wings to the next level with these Smoked Chicken Wings! They are cooked to perfection in the Traeger pellet grill so every bite is crispy, juicy, and unbelievably flavorful. Here, I show you how to season the wings two ways—with salt and pepper and with my Spicy Soy Glaze. Enjoy the tasty smoky flavor and shattering crispy skin!

Prep Time: 10 mins

Cook Time: 45 mins

Soaking Time: 10 mins

Total Time: 1 hr 5 mins

Ingredients 

US CustomaryMetric

 

1x2x3x

For the Salt and Pepper Wings

For the Spicy Soy Glaze Wings

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

Instructions 

• Gather all the ingredients.

• Cut the chicken wings into flat and drumette pieces, if they’re not already separated. Then, place the chicken wings on a tray and add the sake to marinate the wings for 10 minutes. Alternatively, soak for 20 minutes and keep rotating the wings if you want to use less sake.

• Transfer the sake-marinated wings to a wire rack, skin side up. Discard the sake. I usually pat dry the chicken with paper towels for my oven-broiled Salted Chicken Wing recipe to remove any excess moisture, but we can skip this process (and save paper towels) when using a smoker. The air ventilates really well inside the smoker and the skin gets super crispy every time.
• Here, I’ll show you how to season the wings with both flavor options. Generously sprinkle half of the measured salt on the skin side of all the wing pieces (I use this sifter). For the salt and pepper wings, sprinkle half of the measured black pepper on a HALF PORTION of the chicken wings. I will season the other half of the wings with the spicy soy glaze, so there’s no need to add black pepper here.

• Flip the wings and repeat the previous step.

• Preheat your smoker (I use this Traeger grill) to 450ºF (232ºC) using your favorite pellets.

• Place the wings directly on the grill grates, close the lid, and smoke for 20-25 minutes. You can start preparing the spicy soy glaze during this time.

• At the 20- to 25-minute mark, rotate or flip the wings to maintain even cooking and avoid any hot spots on the grill. Cook the other side for 20-25 minutes. Use an instant-read thermometer to make sure chicken is cooked to a safe internal temperature of 165ºF (74ºC). Cooking time may vary slightly depending on the size of the wings.

To Make the Spicy Soy Glaze

Author: Namiko Chen

Course: Main Course

Cuisine: Japanese

Keyword: chicken wing

©JustOneCookbook.com Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any website or social media is strictly prohibited. Please view my photo use policy here.

Pep Lijnders has uncovered that breaking down deep-defending groups is one of two key Liverpool focuses in their pre-time preparations.

The Reds arrived within just a whisker of an unprecedented quadruple last period, successful two trophies and getting rid of the other two. The Carabao Cup was an significant initially step and the FA Cup finished a domestic double.

But Manchester City concluded best of the Leading League by a issue immediately after a thrilling title race. Meanwhile, Actual Madrid ended up the victors in a a single-sided Champions League closing Liverpool could quickly have gained.

Provided Liverpool kept the pleasure going until eventually the extremely finish of a 63-video game time, they would perhaps be forgiven for having difficulties to uncover ways to enhance.

But Reds assistant supervisor Lijnders has insisted that the players have lots to be working on in advance of their Premier League return.

Requested how he and Jurgen Klopp have been tailoring pre-year classes, Lijnders advised the club’s official web page: “With just one goal: to be able to press in excess of 95 minutes.

“Result-clever, concede fewer and rating far more in opposition to direct top-four opposition – that is for guaranteed, haha! Effectiveness-sensible, for example, ending far better our counter-attack moments, producing guaranteed we participate in the added go.

“I think offensively the most important improvement issue is owning a lot less gamers but much more initiative in our make-up to outplay the deep-defending sides improved, a versatile framework to break the opposition last line a lot more conveniently.”

Lijnders extra that amid the plethora of approaches Liverpool could strengthen, in the stop it arrives down to how “brave” the gamers are in and out of possession.

Lijnders reveals crucial Liverpool aims

As for the forthcoming year, Lijnders explained it as “two sprints”, with the Entire world Cup in the middle.

On his club’s objectives, the Dutchman needs to see Liverpool players stand for the club in “the very best way possible”.

“Through ups, via downs, show what we are definitely about,” Lijnders additional.

“If we are the group who can enjoy each video game with this frame of mind, with this hunger to display our type, our way, our expertise, if we can see and preserve this mentality that we see each and every match as a last, starting up from [Manchester] Town on Saturday – which is a last, of program – but this mentality, this hunger as a team, representing the club in this way, then I’m happy regardless of what comes about.”

Reds tactical job is crystal clear

Just one of the essential Liverpool responsibilities for the approaching period is clear: love improved final results versus their immediate rivals.

Six draws in overall from Manchester City, Tottenham and Chelsea eventually value them the title when all reported and completed.

If the Reds can enhance versus their nearest challengers and chalk up much more wins, they will have a true shot at profitable a next Leading League title.

Of training course, Arsenal and Manchester United have equally enhanced more than the summer months. Liverpool might have beaten individuals two teams easily past time. Yet, people assessments will unquestionably become harder way too.

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Add the BEST flavor to burgers with this easy-to-make burger seasoning recipe. It only takes a few pantry ingredients and 5 minutes to make a blend that takes a burger from ordinary to extraordinary!

Have you ever wondered what makes restaurant burgers so dang good? First, they make sure they use fresh ground meat and then add a secret to bring out the best flavor. That secret? Homemade Seasoning.

Homemade Burger Seasoning is so easy to make, and it takes a burger to a new level. I’ve combined the best blend of spices to make a burger seasoning mix that not only adds great flavor to hamburgers but is also great on turkey burgers, chicken patties, meatballs, and meatloaf; plus it is one of the best ways to season veggies on the grill.

How Do You Add Flavor To A Burger?

It’s easy with this seasoning! You can add incredible flavor to ground beef without overpowering the burger with just the right combination of salt, pepper, paprika, onion powder, and garlic powder. This blend is fresh, and you know exactly what you’re cooking with. You can really taste the difference in every single bite.

What You Need To Make Homemade Burger Seasoning

• Kosher Salt
• Black Pepper
• Paprika
• Onion Powder
• Garlic Powder

Scroll down for the ingredient measurements and full instructions.

How To Make And Store

This spice mix is made in 5 minutes or less. All you do is measure out each ingredient, whisk to combine, then you are ready to use.

To store, place the seasoning blend in a jar or airtight container. It will keep in the pantry for up to 6 months.

PRO TIP: double or triple the recipe to make a big batch of seasoning to use anytime you need it.

How To Season Burgers

To make the best burgers, you can use this seasoning in two ways. The first is to add a teaspoon or more into the meat before shaping them into hamburger patties. The second is to sprinkle the seasoning on the patties before grilling or cooking on the stove or oven.

Variations On This Recipe

This recipe is super easy to customize to your liking, so get creative! Here are a few ideas:

• Want more spice? Add in chili powder or cayenne pepper.
• Substitute smoked paprika for a rich smokey flavor.
• Add in dried onion flakes.
• Add in a pinch or two of Italian herbs for a Mediterranean vibe.

More Homemade Spice Blends

Last But Not Least…

I love hearing from you, so please leave a rating and a comment if you don’t mind. And don’t forget to follow me on Instagram and tag me with a photo.

Homemade Burger Seasoning

Add the BEST flavor to burgers with this easy-to-make burger seasoning recipe. It only takes a few pantry ingredients and 5 minutes to make a blend that takes a burger from ordinary to extraordinary!

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Course: Extras, Main Course

Cuisine: American

Ingredients

• 2 teaspoons kosher salt
• 1 teaspoon fresh cracked black pepper
• 1 tablespoon paprika
• 1 teaspoon onion powder
• 2 teaspoons garlic powder

Instructions

• Add all ingredients to a small bowl and whisk to combine.

• To use, sprinkle liberally on burger patties or mix into ground meat before cooking.

• Store in a sealed container in the pantry.

The Idea was first published to members of my marketplace service on the 20th of July 2022

The business development company (“BDC”) sector has been quite impressive in the past decade. The Alpha generated from financing businesses that banks refuse to credit has turned out to be a true cash cow. BDC companies have benefited from extremely high borrowing rates taking on some credit risk that they evaluate to be overstated. It has been impressive for so many years but we cannot close our eyes and accept this as a given for the future. It is way more likely for high yield to outperform when the federal reserve is in a bubble creation mode and risk-taking is pushed to extremes. As of today, it is obvious to any investor that risky assets bring risk not only in theory. This is supposed to shift investors to a more risk-adjusted approach when investing their money.

When we talk about the BDC sector, there is one company that is above all – Main Street Capital (NYSE:MAIN). It usually trades at the highest premium to book value.

The market consensus is that this is well justified. MAIN is internally managed, has the lowest operating expense, and is the usual outperformer in the sector. It will be hard to say anything negative about the company and the management, and this is not the point. But we will try to defend the thesis that at the moment the 3% 2026 Notes of the company present a better risk-adjusted opportunity.

MAIN’s business, valuation, financial data, and returns

Business

The company invests primarily in the debt of lower middle market companies and middle market companies, The leverage is limited by regulations and MAIN keeps its leverage lower than its equity – 96% of NAV as per the last report. Management is internal, invests in its own common stock, and keeps the operating expense as low as 1.1% compared to 2.9% for the BDC group. The portfolio is well diversified among 190 companies with an average investment size of around $17 mln. As per the last report, only 3.1% of the companies at cost are on non-accrual. This accounts for only 0.6% of the overall portfolio’s fair value. The success of the business for investors is mostly seen in the following chart.

Returns

The total return is 857% since IPO back in 2007. This is around 15% annualized. The peer group is not doing bad at all either with around 13.6% annualized. Here we have to add that MAIN has earned its status of deserving a high premium in comparison to other BDC companies and part of the outperformance we see in the chart is due to the fact that MAIN has not been trading at such a premium at its IPO. If the peer group has seen their premium rise to 60%, their returns would not be worse than that of MAIN. It would be somewhat fairer to show the same chart with NAV returns but we know how financial markets work – show the best you can. In fact, the premium to NAV is real and it acts as a cushion for bondholders. A company that trades at a higher premium has easier access to equity financings. It is not even a question of deserved or not. The placebo effect may not be real for some and be quite real for others.

Balance sheet data

Investments

Investments details

The assets are presented with their “weighted-annual effective yield”. To me, this number is very important because as shown in the total return graph, management does not love to underrepresent. I will be using these numbers to construct something that we will call: “normal expectations assets yield” (“NEAY”). Based on the numbers presented above, the weighted average NEAY is 9.64%.

The debt of the company brings an average yearly interest expense of 3.5%. Keeping in mind that the company has almost 50% of its assets financed by debt, this expense in relation to all assets is around 1.7%. Here you can see the bonds being priced by the market:

The bond of interest to us is the highest YTM one and it is the 3% 7/14/2026 one trading at 6.71% YTM. The Cusip is 56035LAE4.

Bond characteristics

The notes in question were issued on 01/12/2021 with a 3% nominal yield and a term of 5 years. The spread to treasuries at the time was 2.5%. The initial issue size was $300 mln. Later on, as per the last quarterly report:

in October 2021, Main Street issued an additional $200.0 million aggregate principal amount of the 3.00% Notes at an issue price of 101.741%.

The additional $200 mln were issued at a spread to 5-year treasuries lower than 2%. At the moment of writing the 5-year treasury is around 3% and the notes trade at around 6.7% yield to maturity. This is a spread of around 3.7%. Obviously, the risk premium has widened and one would expect the business to have worsened in the past year. When you look at MAIN common stock vs the overall market, you get quite the opposite impression:

On top of this, Fitch has just recently assigned an investment grade rating to the notes. Here is what the price/yield chart of the notes looks like:

If the yield is to move higher a further 1%, the price will drop around 3.5%. We do believe that the spread has widened to a point when it is more likely to narrow in relation to the treasury yield curve. If we just assume a 2.5% spread to treasuries we can expect a 3.5% capital gain to be added to our yield to hold if we decide to sell when this spread target is reached. If the spread narrows, one may prefer to be invested in the common stock again.

Comparing the alternatives

Now that we have all the data it is time to make the comparison. To make it a fair comparison we will have to “create” our own BDC portfolio using the bonds of MAIN as assets and Interactive Brokers margin rates as leverage. As for the leverage ratio, it is somewhat unfair to use the same leverage for the “BBB-” rated bond of MAIN vs the high-yield portfolio of the company but let’s give the common stock the benefit of the doubt and keep the leverage equal. To make calculations easier we will assume that we have $100 in equity and $100 in debt. Based on the data presented by MAIN we can assume that the Assets are expected to generate 9.64% with an interest expense of 1.75% and management fees of 1.1%. This brings the ROE to 13.58%. Since you cannot buy MAIN at book value the expected ROI based on market price falls to 8.49%:

The return of the MAIN bond is crystal clear: – 6.7% YTM for 4 years of holding until maturity. The leverage expense is somewhat variable depending on FED policy and the size of your IB account:

With interest rates expected to rise to as high as 3.75% and if we have an account size higher than $1mln, we can expect that our interest expense will be around 4% -4.5%. To make the calculation I will be using 4.5%. As for the management fee, it all depends on the reader. Pressing one button in your IB platform is something I value as $0 so the management fee in my model is 0%. And here is the comparison:

8.9% from the bond, and 8.5% from the common stock. Of course, this has a lot of conditionality. And to be honest I see all the conditions making the comparison shine even brighter in favor of the bond. Here are the main points to consider:

1. Safety – The bond has a BBB- credit rating by S&P and recently by Fitch while the portfolio of MAIN has an average yield of 9.6% (guess the credit rating)
2. Duration – The bond investment matures in 4 years and you receive Par at the maturity date. The common stock fluctuations when the common stock trades at a 60% premium can hurt your ROI
3. There is no common stock return if the bond is not paid in full at maturity and this is not true in the other direction( Common goes to 0 if the bond goes to 0, while if common goes to 0 the bond may pretty well be redeemed)
4. You can list your “MAIN bonds BDC wannabe structure” on the exchange and someone may eventually pay a 60% premium. Who knows.

What the bond is missing:

1. No extra yield if held till maturity. 6.7% is all you get. The common stock may outperform (not that this is likely, but it can happen)
2. There is no one loving the bond so much. It is just value without any hype whatsoever.

Conclusion

An investor has to always shift to the best available alternative. Luckily in the case of MAIN, it is choosing between two good alternatives. Usually, in life, it is always about not choosing the worst one. It is very rare that such a short-term bond with such a high credit rating will have a higher expected return in comparison to its strong-performing common stock.

Let’s find out how to make this 10 minute veg fried rice, your favourite takeout dish, at home! Flavour bomb, loaded with a tonne of veggies and super quick, this fried rice recipe is going to be your go-to weeknight menu. 

If you didn’t already know this, I am pretty serious about my Chinese food. I’m always working on recreating that authentic Indo-Chinese flavour (you know, same as the ones from your favourite local Chinese joint) using simple ingredients and minimal effort. 

Love Fried Rice? Also try my Egg Fried Rice Recipe, Thai Pineapple Fried Rice, Burnt Garlic Mushroom Fried Rice and Schezwan Fried Rice

Enter: my all-time favourite veg fried rice recipe. This one’s quick, easy, packs in a tonne of veggies (all the picky eaters in your house won’t mind this one, promise!) and tastes like a total bomb! With just a little prep, you can put together this fried rice in 10-minutes flat. Now it really doesn’t get any better than this, right?    

• Once you have everything chopped and prepped, this Chinese fried rice comes together in just a few minutes. 
• Perfect for a quick and easy weeknight dinner.
• All the veggies make this recipe high on fibre, vitamins and minerals. 
• A total kid-friendly recipe. 
• This recipe is naturally vegan and can be easily made gluten-free by replacing soy sauce with tamari. 

What vegetables go in Chinese fried rice? 

Most commonly added vegetables to Chinese fried rice are French beans, carrot, capsicum, mushrooms, green peas, cabbage, spring onion, broccoli and corn. 

Ingredients You’ll Need

Even though this recipe has a slightly long list of ingredients, most of them are either pantry staples or easily available both online and in stores. 

• Rice: I have used jeera samba which is a short grain variety of rice. It’s a personal preference. You can use any rice variety available to you
• Oil: Any neutral flavoured oil with a high smoke point such as canola, peanut, sunflower and avocado can be used here. 
• Veggies: This recipe uses finely chopped carrots, beans, mushrooms and capsicum. But you can add any vegetables of your choice. Some other veggies that work for this recipe are yellow corn, broccoli, cabbage and peas.  
• Celery: An important ingredient that gives the dish its authentic Chinese flavour.
• Aromatics: Finely chopped ginger, garlic, green chillies and white pepper powder. 
• Soy sauce: For the saltiness, colour and adds a beautiful umami flavour to the whole dish. You can replace this with tamari to make this gluten-free fried rice
• Vinegar: For acidity and balance 
• Sugar: Just a pinch. Helps the veggies in retaining their colour and balances out the tanginess of the vinegar. 
• Sesame oil: Added at the end of the cooking process. Gives the dish a lovely nutty flavour and aroma taking the whole thing a notch higher!   
• Spring onion: Just the greens used as a garnish for a hint of freshness and crunch.  

How do you make vegetable fried rice?

Making vegetable fried rice is super quick and easy, especially if you have leftover rice. All you need to do is stir fry veggies in oil, add rice, season with some sauces plus salt, sugar and sesame oil, toss everything together, garnish with spring onions and serve. Super simple, isn’t it? Here’s a step-by-step recipe for you: 

1. Heat water in a heavy bottomed pot and bring to a boil. Once the water is boiling, add the washed rice.

2. Cook on medium heat for a few minutes till rice is 95% cooked.

3. The rice must be cooked to al dente. It should not be too soft or mushy.

4. Once cooked, turn off the heat, drain the rice into a strainer and tap a few times to strain well. Transfer onto a tray and spread it out using the back of a spoon. Allow all the extra moisture to evaporate and bring the rice down to room temperature.

5. Heat oil in a large wok and add the sliced garlic, ginger, celery and green chillies. Fry on a medium high heat for a minute or until fragrant.

6. Add carrot, beans and mushroom and stir fry on high heat for 2 minutes while stirring frequently. Add mixed bell peppers and saute for another minute.

7. Lightly fluff the cooled rice and add it to the wok. Add soy sauce, vinegar, salt, sugar and white pepper. Toss to mix and combine.

8. Stir fry on high heat for 2-3 minutes or till everything is mixed well. Sprinkle with the spring onion greens and serve hot.

How to cook rice for fried rice

The way you cook your rice plays a very important role in achieving that restaurant-style fried rice texture. Cold or day-old rice works best for this recipe, however it is not a necessity. If you are cooking the rice on the same day, make sure to spread it out on a tray until it cools down completely and dries out slightly. You can even refrigerate cooked rice before frying it to achieve great results. 

Richa’s top tips to make the best veg fried rice ever:

• Thoroughly rinse the rice and soak it in water for about 20-30 minutes before cooking it. This helps in getting rid of all the excess starch and prevents your rice from getting sticky and mushy after frying. 
• Cook the rice just until it has an al-dente texture and is not completely soft. The grains should easily break in between your fingers yet be separate. 
• A heavy-duty cast iron wok or a heavy deep bottomed skillet work the best to cook veg fried rice. These can easily withstand high cooking temperatures without burning the veggies. They also lend the dish that restaurant-style smoky flavour. But if you don’t have one, you can use a non-stick pan for this as well. 
• Stir Fry the veggies on high heat to make sure they retain their crunch when served. 
• Use fresh vegetables as far as possible for this recipe for the colour and crunch. Frozen veggies can work in a pinch – just make sure to add them directly to the pan
• Keep everything you need chopped and ready to go before turning on the heat. Once you start the cooking process, this recipe moves really quickly and you won’t have the time to cut or grab anything. 

What is the secret to good fried rice?

While veg fried rice is a pretty simple dish, there are certain things you can do to nail this dish. Either use cold rice (day old rice works best) or cook the rice, drain and spread it out on a tray to allow it to cool down completely. Secondly, cook everything on high heat in a cast iron wok. High heat prevents the veggies from turning limp and soggy, while the cast-iron wok is the reason behind that restaurant-style smokey flavour. If you are making a large quantity, then consider making fried rice in smaller batches. An over-filled pan doesn’t heat properly and can lead to a soggy mess. 

What gives Chinese fried rice its flavour?

The most important ingredients that give Chinese fried rice that distinctive flavour are the sauces. Soy sauce is responsible for that salty, slightly smokey umami flavour, while vinegar gives the whole dish a nice overall tang. 

I usually serve this veg fried rice with either my chilli paneer, crispy tofu broccoli stir fry, chilli chicken, chilli paneer or my good old veg manchurian. On the days when I am in a rush and don’t have the time to make another side dish, I simply toss in some paneer or tofu pieces to make this dish more wholesome and protein rich. This is such a versatile dish that it is sure to be a hit no matter what you serve it with! 

Watch the Recipe Video

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Veg Fried Rice

This 10-minute veg fried rice recipe is a lifesaver when you have only bits and bobs in the fridge. It’s a fantastic fridge cleaning meal and a great way to use leftover rice too. Add a fried egg and you’ve got yourself a fast, easy-winner dinner!

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Course: Main Course

Cuisine: Asian

Diet: Vegan, Vegetarian

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 4 people

Calories: 141kcal

Instructions

Rice

• Wash and rinse the rice at least three times with room temperature water to remove any excess starch. Drain the water and keep aside.

• Heat water in a heavy bottomed pot and bring to a boil. Ensure that there is enough water to submerge the rice fully. Once the water is boiling, add the washed rice. Cook on medium heat for a few minutes till rice is 95% cooked.

• Once cooked, turn off the heat, drain the rice into a strainer and tap a few times to strain well.

• Transfer onto a tray and spread it out using the back of a spoon. Allow all the extra moisture to evaporate and bring the rice down to room temperature.

Stir Fry

• Heat oil in a large wok and add the sliced garlic, ginger, celery and green chillies. Fry on a medium high heat for a minute or until fragrant.

• Add carrot, beans and mushroom and stir fry on high heat for 2 minutes while stirring frequently. Add mixed bell peppers and saute for another minute.

• Lightly fluff the cooled rice and add it to the wok. Add soy sauce, vinegar, salt, sugar and white pepper. Toss to mix and combine. Stir fry on high heat for 2-3 minutes or till everything is mixed well.

• Sprinkle with the spring onion greens and serve hot.

Video

Notes

1. Thoroughly rinse the rice and soak it in water for about 20-30 minutes before cooking it. This helps in getting rid of all the excess starch and prevents your rice from getting sticky and mushy after frying. 
2. Cook the rice just until it has an al-dente texture and is not completely soft. The grains should easily break in between your fingers yet be separate. 
3. A heavy-duty cast iron wok or a heavy deep bottomed skillet work the best to cook veg fried rice. These can easily withstand high cooking temperatures without burning the veggies. They also lend the dish that restaurant-style smoky flavour. But if you don’t have one, you can use a non-stick pan for this as well. 
4. Stir Fry the veggies on high heat to make sure they retain their crunch when served. 
5. Use fresh vegetables as far as possible for this recipe for the colour and crunch. Frozen veggies can work in a pinch – just make sure to add them directly to the pan
6. Keep everything you need chopped and ready to go before turning on the heat. Once you start the cooking process, this recipe moves really quickly and you won’t have the time to cut or grab anything. 

Nutrition

Calories: 141kcal | Carbohydrates: 17g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 1188mg | Potassium: 204mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2282IU | Vitamin C: 21mg | Calcium: 25mg | Iron: 1mg