I've tested all the small details that make this Veggie Fried Rice taste like something you'd get at your favorite restaurant. From using cold, day old rice to pouring the sauce around the edges of the pan. This recipe will have your family asking if you secretly got take-out for dinner.
Next time you have leftover rice in your fridge, you will know exactly what to make – this Fried Vegetable Rice recipe! The carrots, onions, peas and bean sprouts are traditional, but if you have some broccoli, celery and other veggies that need to be used up, absolutely toss them in!
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Ingredients for Vegetable Fried Rice
The list for this Fried Rice will look long, but if you are cooking any type of Asian style food in your kitchen, chances are you will have a lot of these ingredients in your fridge and pantry:
Long Grain Rice - leftover rice that is slightly dried out makes the very best fried rice. If you don't have leftovers, cook up some rice and cool completely. Spread it out on a large sheet pan, breaking up large clumps into more individual grains. Refrigerate overnight, uncovered, so that the grains of rice can "dry" out making for an authentic crispier fried rice.
Sugar - just a little sugar balances the saltiness of the soy sauce.
Soy Sauce - Kikkoman's or other standard store brands are great โฆfor a more "authentic" taste look for Lee Kum Kee brand.
Canola or Veg Oil - these have a nice high smoke point that will work well when making fried rice.
2 Eggs - traditionally any type of fried rice has egg scrambled throughout the rice.
Onion - yellow or white onion will work.
Carrot - make sure you finely dice the carrot so it will soften quickly in the skillet. A little smaller than the size of the peas.
Frozen Peas - to thaw the frozen peas place them in a bowl of hot water. They will defrost perfectly, and remain "crisp" and bright green. Drain the water before adding to the skillet.
Garlic Cloves - infuses a very traditional flavor into the Veggie Fried Rice.
Bean Sprouts - these are optional, I love the texture they add to the fried rice, but it will be just as delicious without them too.
Shaoxing Wine or cooking sherry - this is a type of Chinese cooking wine, it is also used in Lo Mein and this Chicken Fried Rice. You can find it in Asian or International grocery stores or in the Asian foods aisle. If you can't find Shaoxing Wine you can use cooking sherry.
Sesame Oil - just a dash of sesame oil at the end of cooking adds a really beautiful flavor!
Oyster Sauce - this adds a nice umami flavor. It is rich and thickโฆ but I promise it doesn't taste like oysters or fish.
Scallions - sliced green onions add a great texture and flavor to the fried rice
HOw TO Make Fried Rice with Veggies
This is a quick over view of how to make Fried Vegetable Rice, for more detailed instructions, pop down to the recipe card.
The recipe goes really fast once you start cooking. I highly recommend that you chop and prep ingredients, and measuring everything before starting.
Step 1
Cook the eggs in a skillet until puffed, but not fully cooked. Remove to a plate.
Step 2
Add 1 tablespoon oil, the saute the carrots and onions until slightly softened. Add the garlic and cook 1 more min.
Step 3
Stir in the cold rice, and press into an even layer and cook for 30 seconds to 1 minute.
Step 4
Add the eggs back and push everything to the center. Deglaze the pan with the sugar/soy sauce mixture.
Step 5
Add in the peas, sprouts, salt and pepper. Stir. Then push everything to the center again and pour in the Shaoxing wine.
Step 6
Stir to combine, then it’s time to eat!
Optionally garnish with sliced green onions.
Veggie Variations
The recipe calls for a combo of onion, carrots, peas and bean sprouts. But this Vegetable Fried Rice is a GREAT recipe to use up anything that is left in your vegetable drawer.
- Broccoli
- Frozen Corn
- Celery
- Bell Peppers
- Zucchini or Squash
- Asparagus
- Mushrooms
- Sugar Snap Peas or Snow Peas
- Cabbage
Fried Vegetable Rice Tips
Use long grain white rice or a combination of 2 parts long grain white rice to 1 part jasmine rice for the most authentic blend
Wash rice in a fine mesh sieve before cooking - this removes the surface starch for a less sticky rice - you don't want sticky clumps of rice when making fried rice or the rice will steam vs. fry and it will be soggy. The more individual grains of rice you have the better it will fry. Break up large clumps before adding to the pan.
Cold rice is necessary for fried rice. Use day old rice that has been refrigerated or make cooked rice – cool to room temperature and then spread it out on a large sheet pan, breaking up large clumps into more individual grains. Refrigerate overnight uncovered so that the grains of rice can "dry" out making for a crispier fried rice. You want to dehydrate the rice so it absorbs the flavors while frying but does not become soggy or steam vs. fry.
When making fried rice, push the ingredients to the center before adding the liquid ingredients. Rice is a very porous ingredient that will soak up sauces, if you pour the sauce right over the rice it may soak up in one spot and not distribute flavor evenly.
For soy sauce - Lee Kum Kee is our favorite brand and gives a really nice authentic flavor.
Have all of your ingredients measured out and prepared before cooking as the "stir fry" cooking process goes very fast.
Serving Fried Rice
When you serve Veggie Fried Rice it can be a wonderful main course or side dish. If you make it as the main dish, the recipe as written should serve 2 people. If you want to use the recipe as a side dish, plan on getting 4 servings.
Here are some great entree recipes that go with Fried Rice as a side dish:
Fried Rice Recipe with Vegetables
Ingredients
- 2 cups long grain white rice - cooked, - cooled and refrigerated uncovered overnight on a sheet pan
- ยฝ teaspoon sugar
- 1 Tbsp. soy sauce
- ยพ tsp. kosher salt
- ยฝ tsp. pepper
- 3 Tbsp. canola - or vegetable oil, divided
- 2 eggs - beaten
- ยฝ cup onion - chopped
- ยฝ cup carrot - finely diced
- 2 cloves garlic - chopped
- ยผ cup frozen peas - defrosted completely
- Handful bean sprouts
- 2 tsp. Shaoxing wine - or cooking sherry
- 1 tsp. toasted sesame oil
- 1 tsp. oyster sauce
- โ cup scallions - or cooking sherry
Instructions
PREP
- NOTE ON PREP: The recipe comes together pretty quickly once you get started, highly recommend measuring and chopping everything before you get started!
- In a small bowl, combine the sugar and the soy sauce and stir until the sugar has dissolved. Set aside1 Tbsp. soy sauce, ยฝ teaspoon sugar
- In another small bowl combine the kosher salt and pepper. Set asideยพ tsp. kosher salt, ยฝ tsp. pepper
- Beat the 2 eggs in a bowl with a pinch of salt and set aside.
MAKING VEGGIE FRIED RICE
- NOTE ON WHY YOU PUSH INGREDIENTS TO THE CENTER : we recommend not skipping this, rice is a very porous ingredient that will soak up sauces, if you pour the sauce right over the rice it may soak up in one spot and not distribute flavor evenly.
- In a large non stick skillet or wok, heat 1 tablespoon oil over high heat. Once the oil is hot and shimmering, add in the 2 beaten eggs and allow to sit in the oil for 15 seconds. They should puff up. Then lightly stir to scramble - remove from the heat before fully cooked and place on a plate and set aside.2 eggs
- Wipe out the skillet or wok and place back on high heat. Add in 1 Tbsp. oil. Once hot add in the onion and carrot.ยฝ cup onion, ยฝ cup carrot
- Saute for 1-2 minutes until the onion starts to become translucent (stir constantly as it can burn easily). Add in the chopped garlic and saute for 15 seconds.2 cloves garlic
- Add in 1 more Tbsp. oil and add the cold rice. Press the rice down into a single layer and allow to cook undisturbed for 30 seconds - 1 minute.2 cups long grain white rice
- Stir rice mixture and add the lightly scrambled egg back in. Push ingredients to the center of the pan and pour the soy sauce mixture around the edge. Toss ingredients together.
- Add in the salt, pepper, defrosted peas and a handful of bean sprouts. Toss together and push mixture to the center of the pan again.ยผ cup frozen peas, Handful bean sprouts
- Deglaze the pan by pouring the 2 tsp. Shaoxing wine around the edge of the mixture. Then stir together.2 tsp. Shaoxing wine
- Remove from heat and add in the toasted sesame oil, oyster sauce and sliced scallions. Toss and serve immediately.1 tsp. toasted sesame oil, 1 tsp. oyster sauce, โ cup scallions
Susan Padilla says
We loved this recipe because not only is it delicious, it gave us the opportunity to eat a meal that reminded us of the Chinese food we love but cannot have anymore, this way we can control what goes in our meals, this recipe is going on the keeper list! ๐