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Vegetable Fried Rice

This Vegetable fried rice recipe is a Chinese restaurant style that is flavorful, cooks quickly, and you can easily add your leftover seafood or meat. Perfect for lunch, dinner, or a side dish!

Vegetable fried rice

The secret of good fried rice is stir-frying a day-old cold rice in a preheated wok with flavorful stir-fry sauce. You can add fewer vegetables and then add the protein of your choice.

Vegetable Fried Rice Ingredients

Vegetable Fried Rice Ingredients

Ingredients:

2 cups cooked rice, refrigerated or frozen. You can use white rice or brown rice
3 tbsp canola oil or vegetable oil
2 eggs beaten
1/3 cup onion finely chopped. You can use red, yellow, or white onion.
2 cloves garlic minced
1/2 cup carrot
1 stalk celery
1 cup Broccoli
1/3 cup kernel corn, fresh or frozen (thawed)
1/3 cup green peas, in a can or frozen (thawed)
1/2 cup bell pepper yellow, red or green
2 tsp Chinese cooking wine
3 tbsp scallion chopped
3 tbsp parsley chopped

Fried Rice Sauce
1-1/2 tbsp soy sauce light or dark
1 tbsp oyster sauce
1/2 tsp sesame oil

Vegetable fried rice

How to make Vegetable Fried Rice

How to make Vegetable fried riceGather and prepare all the ingredients before you start cooking. This fried rice cooks quickly and you will need all the prepared ingredients to be an arm’s reach from the stove.

Preheat the wok on medium-high heat. Add 1 tbsp canola oil. Cook the beaten eggs and set them aside. Add 2 tbsp of canola oil. Saute onion and garlic until fragrant. Add the carrot, celery, and broccoli Florets and stir-fry for 1 minute.

Add the corn, green peas, bell pepper, and cold-cooked rice. Drizzle more canola oil if needed. Toss and stir-fry for 2 minutes. Drizzle the fried rice sauce, toss, and stir-fry for a minute until the sauce is combined with the fried rice.

Vegetable Fried RicePour a couple of tsp of cooking wine on the side of the wok. Do not skip the cooking wine, this is one ingredient that gives that Chinese-restaurant flavour to the fried rice. The alcohol will evaporate but it will season the wok and the rice will absorb the smell of the cooking wine. Continue stir-frying for 2 more minutes.

Vegetable fried riceAdd and toss the scrambled eggs, chopped scallion, and chopped parsley then turn off the heat. Served in a bowl as a side dish or meal. You can also add your favourite seafood or meat.

More Fried Rice Recipes

Mushroom Fried Rice

Scallop Fried Rice

Vegetable fried rice

Vegetable Fried Rice

This easy and delicious Chinese-restaurant-style vegetable fried rice recipe is perfect for lunch, dinner, or side dishes. You can easily add seafood or meat.
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5 from 1 vote
Course: Side Dish
Cuisine: Chinese
Keyword: fried rice recipe, vegetable fried rice, veggie fried rice
Author: Maricel
Prep Time: 8 minutes
Cook Time: 7 minutes
Total Time: 15 minutes
Servings: 4

Watch How to Make It

Equipment

  • Wok

Ingredients

  • 2 cups cooked rice refrigerated or frozen
  • 3 tbsp canola oil
  • 2 eggs
  • cup onion finely chopped
  • 2 cloves garlic minced
  • ½ cup carrot
  • 1 stalk celery
  • 1 cup Broccoli florets
  • cup kernel corn
  • cup green peas
  • ½ cup bell pepper yellow, red or green
  • 2 tsp Chinese cooking wine
  • 3 tbsp scallion chopped
  • 3 tbsp parsley chopped

Fried Rice Sauce

  • tbsp soy sauce light or dark
  • 1 tbsp oyster sauce
  • ½ tsp sesame oil

Instructions

  • Gather and prepare all the ingredients before you start cooking. This fried rice cooks quickly.
  • For the Fried Rice Sauce. Mix all the ingredients in a small bowl until well blended.
  • Pre-heat the wok on medium-high heat. Add 1 tbsp canola oil. Cook the beaten eggs and set them aside.
  • Add 2 tbsp of canola oil. Saute onion and garlic until fragrant. Add the carrot, celery and broccoli Florets and stir-fry for 1 minute
  • Add the corn, green peas, bell pepper and cold cooked rice. Drizzle more canola oil if needed. Toss and stir-fry for 2 minutes.
  • Drizzle the fried rice sauce. Toss and stir-fry for a minute to combine the sauce with the fried rice.
  • Pour a couple of tsp of cooking wine on the side of the wok. The alcohol will evaporate but it will season the wok and the rice will absorb the smell of the cooking wine. Continue stir-frying for 2 more minutes.
  • Add and toss the scrambled eggs, chopped scallion and chopped parsley then turn off the heat.
Nutrition Facts
Vegetable Fried Rice
Amount Per Serving
Calories 289 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g13%
Trans Fat 1g
Polyunsaturated Fat 4g
Monounsaturated Fat 8g
Cholesterol 82mg27%
Sodium 584mg25%
Potassium 362mg10%
Carbohydrates 33g11%
Fiber 3g13%
Sugar 4g4%
Protein 8g16%
Vitamin A 3952IU79%
Vitamin C 57mg69%
Calcium 61mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @maricelsrecipes or tag #maricelsrecipes!

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