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.

other recipes you might like

• Bibimbap
• Sticky Sweet Chilli Chicken
• Slow Cooker Teriyaki Chicken
• Tenderstem Broccoli with Oyster Sauce & Garlic
• Korean Chicken Wings
• Spiced Haddock Rice (Kedgeree)

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