Vegetable Fried Rice

A quick, easy & delicious recipe perfect for a midweek meal. This Vegetable Fried Rice takes no time to cook & can be adapted to which vegetables you have.

A quick and easy recipe 

This Vegetable Fried Rice is so quick and easy to make. The vegetables take a few minutes to prepare but shortcuts can always be made. I like to dice my vegetables quite small and neatly, but if you don’t have the patience for this you can leave them a bit chunkier. Bear in mind that they will take a couple of minutes longer to cook. Also if you cut the vegetables to different sizes, don’t add them all to the pan at the same time. Add the harder vegetables that will take longer to cook a few minutes before the softer quicker cooking vegetables. 

Aside from cutting vegetables, this recipe is pretty much adding things to a pan and stirring. It is cooked in no time at all and with minimal effort. 

You could make this more of a Chinese feast and make my Baked Sweet & Sour Chicken and Chicken Chow Mein to serve with the Vegetable Fried Rice. 

Can I add different vegetables or meat?

Yes to both of these. I tend to always have peppers, carrots and broccoli in my fridge so these are my go-to for this recipe. You can use courgettes, mushrooms, cabbage, peas; the list goes on! You can also add as many vegetables as you like, my recipe is just a guide. 

With meat, I would recommend adding cooked meat. It is a great recipe to use up leftovers from either a roast or any other meal. Chicken, beef or pork would work particularly well. I added some leftover Korean Belly Pork which was incredibly delicious. If you did want to add meat, I would add it to the pan with a small amount of oil and let it heat through and crisp up slightly. I would then remove it from the pan and set aside and add it back to the pan with the rice. 

Why is this Vegetable Rice Different?

There are lots of fried rice recipes out there, so what makes this Vegetable Fried Rice different? My twist comes from the chilli garlic sauce. I am a bit obsessed with it at the moment! You might have seen it in my Pork & Green Bean Stir Fry. It is by the well known brand from Lee Kum Kee. You can buy it in larger supermarkets as well as Asian supermarkets. It is quite spicy so add a small amount at first. The recipe below says to use half a teaspoon which should be mild to medium depending on your tastes. Feel free to add more if you like it spicy. 

Why use cold cooked rice?

All fried rice recipes require cold cooked rice. The sign of a good fried rice is seeing the individual grains of rice in the finished dish. If you were to use warm rice, it might turn out mushy or soggy. 

If you are using leftover rice, make sure you refrigerate it quickly after cooking it. Also make sure it is piping hot and fully reheated before serving. I know a lot of people feel a bit nervous about using leftover rice so I tend to use a packet of microwave rice. This is because I very rarely have leftover rice and also because it is so incredibly easy. It also means you don’t have to think ahead and make sure you have cooked rice the night before and you can make Vegetable Fried Rice whenever the fancy takes you.

5 from 3 votes
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Vegetable Fried Rice

A quick, easy & delicious recipe perfect for a midweek meal. This Vegetable Fried Rice takes no time to cook & can be adapted to which vegetables you have.

Course Main Course, Side Dish
Cuisine Chinese
Keyword Vegetables, Eggs, Fried Rice
Prep Time 30 minutes
Cook Time 10 minutes
Servings 2
Calories 352 kcal
Author Curly

Ingredients

  • 1 small carrot peeled & diced
  • ½ pepper diced
  • 3 spring onions sliced
  • 100 g tenderstem broccoli sliced
  • tbsp vegetable oil
  • 250 g cooked rice cold
  • 2 eggs
  • ½ tsp chilli garlic sauce
  • 1 tbsp light soy sauce
  • 1 tbsp shaoxing rice wine
  • ¼ tsp dark soy sauce

Instructions

  1. Start by preparing all of your vegetables, try to cut them to a similar size. Set aside

  2. Add ½ tablespoon of oil to large pan or wok on a medium/high heat. Whisk the eggs and add them to the oil. Stir continuously until the eggs are cooked. Remove from the pan and set aside

  3. Add another tablespoon of oil to the pan over a high heat and add the vegetables. Cook for up to 5 minutes stirring nearly all the time

  4. Add the cooked rice and the chilli garlic sauce. Stir through making sure you get rid of any lumps of rice. Cook for 2 minutes, stirring continuously

  5. Add the soy sauces and shaoxing and stir through for a minute or so before serving

Recipe Notes

Make sure you use cold cooked rice. 

Nutritional information is given as a guide only and my vary.

Nutrition Facts
Vegetable Fried Rice
Amount Per Serving
Calories 352 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 10g63%
Cholesterol 164mg55%
Sodium 649mg28%
Potassium 305mg9%
Carbohydrates 41g14%
Fiber 2g8%
Sugar 3g3%
Protein 11g22%
Vitamin A 4704IU94%
Vitamin C 29mg35%
Calcium 58mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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