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.
Servings: 4
Calories: 289kcal
Equipment
- Wok
Ingredients
- 2 cups cooked rice refrigerated or frozen
- 3 tbsp canola oil
- 2 eggs
- ⅓ cup onion finely chopped
- 2 cloves garlic minced
- ½ cup carrot
- 1 stalk celery
- 1 cup Broccoli florets
- ⅓ cup kernel corn
- ⅓ 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
- 1½ 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.
Video
Nutrition
Calories: 289kcal | Carbohydrates: 33g | Protein: 8g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 584mg | Potassium: 362mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3952IU | Vitamin C: 57mg | Calcium: 61mg | Iron: 2mg