Name: Vegetable Fried Rice
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6
Cuisine: BIR
Ingredients: 3 cups cooked, completely chilled jasmine or basmati rice; 300g vegetables such as broccoli, cauliflower, green beans, mushrooms, uniformly cut small; 3 eggs, beaten; 4 spring onions, sliced; 1 carrot, finely diced; 3 cloves garlic, minced; 1 inch ginger, minced; ½ tsp white pepper; 2 tbsp light soy sauce; 1 tsp dark soy sauce (for colour — optional); 1½ tbsp Shaoxing wine (or dry sherry); 2 tbsp vegetable or peanut oil; Salt, to taste; Sesame oil, to finish (optional)

Jump to Recipe

I love mushrooms but a couple members of my family aren't that keen on them. I’m only telling you this because this vegetable fried rice recipe could easily be amended to your own taste. I often use mushrooms and other veggies in this rice recipe.

Just add mushrooms or for that matter add the vegetables of your choice.

For now though, I’ll give you this version of vegetable fried rice and leave it up to you whether you prepare yours like this or experiment and create your own version.

Looking for popular ideas for your homemade vegetable fried rice? You could include shredded cabbage, peas, spring onions and sweetcorn. I like to add soy sauce to mine which is becoming more common in Indian restaurants.

Making vegetable fried rice — Cook the garlic and ginger first in the hot oil.

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If you like the look of this vegetable fried rice recipe, you might also like to try some of these.

Mushroom Fried Rice
Gunpowder Rice
Cumin Rice
No Fail Basmati Rice

Yield: 6

Vegetable Fried Rice

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Ingredients

3 cups cooked, completely chilled jasmine or basmati rice
300g vegetables such as broccoli, cauliflower, green beans, mushrooms, uniformly cut small
3 eggs, beaten
4 spring onions, sliced
1 carrot, finely diced
3 cloves garlic, minced
1 inch ginger, minced
½ tsp white pepper
2 tbsp light soy sauce
1 tsp dark soy sauce (for colour — optional)
1½ tbsp Shaoxing wine (or dry sherry)
2 tbsp vegetable or peanut oil
Salt, to taste
Sesame oil, to finish (optional)

Instructions

Mix the diced chicken with 1 tbsp light soy sauce, 1 tsp Shaoxing wine, and a pinch of white pepper. Set aside while you prep the rest.
This is key. You want the wok properly hot, lightly smoking. Add a teaspoon of oil and swirl.
Drop in the chicken and stir-fry for 2–3 minutes until just cooked through. Remove from the wok and set aside.
Add a little oil, pour in the beaten eggs and scramble them until just set. Remove and keep with the chicken.
Add another teaspoon of oil. Fry the garlic and ginger for 20–30 seconds. Don’t let them burn. They should be fragrant, not crispy.
Throw in the peas, carrots, and most of the spring onions. Stir-fry for another minute.
Crumble it in with your hands if it’s clumped. Spread the rice out over the wok and leave it for 20–30 seconds so it can toast slightly.
Now stir-fry vigorously. Get everything moving.
Add the remaining soy sauce, Shaozing wine and white pepper. Toss quickly. The seasoning should coat all the grains lightly.
Return the cooked chicken and eggs back to the wok. Stir everything together for another minute until piping hot.
A drizzle of sesame oil and a final sprinkle of spring onions.
Serve immediately.

I hope you enjoy this vegetable fried rice recipe. If you do try it or perhaps change it to taste, please don't be a stranger. Leave a comment. I would love to hear from you.