This easy vegetable fried rice recipe is a quick, flavourful, and healthy Chinese side dish made with fresh veggies, fluffy rice, and savoury seasonings. Enjoy for a quick lunch or dinner too!
We love our prawn and vegetable fried rice recipe and decided we really needed to make an easy vegetable fried rice to enjoy as a side with Chinese recipes that don't already have rice or noodles served with them. This one hits the spot perfectly...it's healthy and is great for using up vegetables you've already got in your fridge! A versatile recipe that can be eaten on its own, or enjoyed with some Chinese starters.
Tips
- Cooked rice – you can cook the rice the night before or earlier in the day. Don’t worry if you haven’t done this, just cook it in advance of prepping the vegetables and rinse it under plenty of cold water, then set it aside for adding at step 4.
- Make sure your wok starts to smoke slightly before you put the oil in, then you’ll know that the ingredients won’t stick.
- You can use any vegetables that you wish, the ingredient list below is purely a suggestion…it’s a dish for making if you want to clear out the veggies in your fridge and to get 5 of your 5 a day!! Other good vegetables for stir-frying - mangetout, sugar snap peas, baby corn, broccoli, beansprouts, cabbage, Chinese leaves, bamboo shoots and water chestnuts.
- Low-carb option – replace the rice with cauliflower or quinoa.
- Seasonings – add grated ginger or crushed garlic for a stronger depth of flavour. Try adding chilli flakes, sriracha or gochujang for heat. A splash of oyster sauce, miso paste or mushroom powder will give deeper savoury notes.
- Protein additions – adding scramble egg, tofu, tempeh or edamame for extra protein.
- This easy vegetable fried rice recipe is easily adapted if you’re cooking for less or more people.
Frequently Asked Questions
Day-old jasmine or basmati rice works best because it’s drier and less sticky, preventing mushy fried rice.
Yes - but drain and rinse it under cold water. Once cold, keep it in the fridge for around 30 minutes to remove excess moisture before stir-frying.
Use day-old rice and high heat, to prevent excess moisture.
Yes – keep it in the fridge for up to 4 days and reheat in a pan or microwave.
Yes – transfer it to an airtight container and freeze for up to 2 months. Reheat in a pan for the best texture.
This recipe is suitable for a vegan diet. But avoid adding eggs or animal-based sauces like oyster sauce.
Yes - try adding cooked prawns, chicken, or beef for extra protein.
This rice dish is delicious as a side served with chicken and cashew nut stir-fry, char sui pork and chicken skewers with satay sauce.
Use high heat, a wok if possible, and a bit of sesame oil or MSG (optional) for that signature smoky flavour.
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HOW TO MAKE THIS EASY VEGETABLE FRIED RICE
Ingredients
- 200g white basmati rice, cooked as per packet instructions and rinsed in cold water (you can use jasmine or brown rice if you prefer) (see Tips)
- 1 tbsp groundnut oil
- 1 onion (approx. 120g), roughly chopped
- 1 carrot (approx. 130g), peeled and thinly sliced
- 150g chestnut mushrooms, roughly chopped
- 1 pepper (any colour - approx. 160g), deseeded and diced
- 1 tbsp Shaoxing rice wine or dry sherry (you can also use rice vinegar or mirin)
- 100g frozen peas or petit pois, defrosted in hot tap water and drained
- 100g frozen sweetcorn, defrosted in hot tap water and drained
- 1 tbsp sesame oil
- 0.25 tsp ground white pepper
- 2 spring onions, sliced
Toppings (optional):
- sesame seeds
- crispy onions
- crispy chilli in oil
- sriracha
Instructions
- Heat a wok or large non-stick frying pan over a high heat until it just starts to smoke (see Tips) and then add the groundnut oil. Add the chopped onion, sliced carrot and mushrooms, and cook for 1 minute, stirring frequently.
- Add the chopped pepper and cook for 30 seconds, stirring frequently.
- Add the Shaoxing rice wine and stir through the vegetables for 30 seconds.
- Then add the peas, sweetcorn and rice, mix well and cook for 1 minute, stirring frequently.
- Season with the sesame oil and white pepper and stir to combine.
- Finally, stir in the spring onions, transfer to a serving bowl and serve with your choice of optional toppings.
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Easy Vegetable Fried Rice
Ingredients
- 200 g (1 cup) white basmati rice cooked as per packet instructions and rinsed in cold water (you can use jasmine or brown rice if you prefer) (see Tips)
- 1 tbsp groundnut oil
- 1 onion (approx. 120g) roughly chopped
- 1 carrot (approx. 130g) peeled and thinly sliced
- 150 g (5.3 oz) chestnut mushrooms roughly chopped
- 1 pepper (any colour - approx. 160g) deseeded and diced
- 1 tbsp Shaoxing rice wine or dry sherry (you can also use rice vinegar or mirin)
- 100 g (3.5 oz) frozen peas or petit pois defrosted in hot tap water and drained
- 100 g (3.5 oz) frozen sweetcorn defrosted in hot tap water and drained
- 1 tbsp sesame oil
- 0.25 tsp ground white pepper
- 2 spring onions sliced
Toppings (optional):
- sesame seeds
- crispy onions
- crispy chilli in oil
- sriracha
Instructions
- Heat a wok or large non-stick frying pan over a high heat until it just starts to smoke (see Tips) and then add the groundnut oil. Add the chopped onion, sliced carrot and mushrooms, and cook for 1 minute, stirring frequently.
- Add the chopped pepper and cook for 30 seconds, stirring frequently.
- Add the Shaoxing rice wine and stir through the vegetables for 30 seconds.
- Then add the peas, sweetcorn and rice, mix well and cook for 1 minute, stirring frequently.
- Season with the sesame oil and white pepper and stir to combine.
- Finally, stir in the spring onions, transfer to a serving bowl and serve with your choice of optional toppings.
Notes
- Cooked rice – you can cook the rice the night before or earlier in the day. Don’t worry if you haven’t done this, just cook it in advance of prepping the vegetables and rinse it under plenty of cold water, then set it aside for adding at step 4.
- Make sure your wok starts to smoke slightly before you put the oil in, then you’ll know that the ingredients won’t stick.
- You can use any vegetables that you wish, the ingredient list below is purely a suggestion…it’s a dish for making if you want to clear out the veggies in your fridge and to get 5 of your 5 a day!! Other good vegetables for stir-frying - mangetout, sugar snap peas, baby corn, broccoli, beansprouts, cabbage, Chinese leaves, bamboo shoots and water chestnuts.
- Low-carb option – replace the rice with cauliflower or quinoa.
- Seasonings – add grated ginger or crushed garlic for a stronger depth of flavour. Try adding chilli flakes, sriracha or gochujang for heat. A splash of oyster sauce, miso paste or mushroom powder will give deeper savoury notes.
- Protein additions – adding scramble egg, tofu, tempeh or edamame for extra protein.
- This easy vegetable fried rice recipe is easily adapted if you’re cooking for less or more people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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