Vegetable Fried Rice
Vegetable fried rice — Chinese-American classic without meat. Day-old rice + mixed vegetables + savory sauce. Quick weeknight dinner.
Prep Time
18 min
Cook Time
39 min
Servings
6
Calories
478 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Rice2 ¼ cups
- Carrot1 ½ medium
- Cabbage1 ½
- Peas¾ cup
- Spring Onion1 ½
- Soy Sauce3 tbsp
- Garlic4 ½ cloves
- Sesame Oil1 ½
- Salt1 ½ tsp
All quantities scaled automatically from 6 servings.
Ingredients
Makes 6 servings · Use the Servings Scaler above to adjust
- Rice2.25 cups
- Carrot1.5 medium
- Cabbage1.5
- Peas0.75 cup
- Spring Onion1.5
- Soy Sauce3 tbsp
- Garlic4.5 cloves
- Sesame Oil1.5
- Salt1.5 tsp
Instructions
- 1
Use 4 cups cooked day-old rice. Break up clumps.
- 2
Heat 2 tablespoons oil in wok over highest heat. Add 3 beaten eggs, scramble 30 sec. Push to side.
- 3
Add 2 cups mixed vegetables (peas, carrots, corn, bell pepper, broccoli florets). Stir-fry 3 min.
- 4
Add 4 minced garlic cloves and 1 tablespoon grated ginger. Stir 30 sec.
- 5
Add rice. Toss constantly 3 minutes until heated through and slightly browned.
- 6
Drizzle 3 tablespoons soy + 1 teaspoon sesame oil + ½ teaspoon white pepper around rim. Toss. Add scallions. Serve immediately.
Watch how to make Vegetable Fried Rice
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💡 Expert Tips
- 1.Day-old rice essential.
- 2.Highest heat.
- 3.Vegetables crisp-tender.
- 4.Sauce around rim.
🔬 Why It Works
Vegetable fried rice succeeds with proper rice technique (day-old, high heat) and quick vegetable cooking (crisp-tender). The egg provides protein; the soy sauce + sesame oil + white pepper combo provides the iconic flavor.
Frequently Asked Questions
Best vegetables?▾
Add protein?▾
Vegan?▾
Why bland?▾
4.2
221 home cooks rated this
Nutrition Facts
Per serving (recipe makes 6 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Nutrition Facts
Per serving (recipe makes 6 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
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