Chinese Egg Fried Rice With Vegetables
Packed with veggies, this Chinese egg fried rice is healthier and tastier than the restaurant take-out version. A great way to use up leftover rice and whatever veggies you have hanging around in the fridge.
We all recognize restaurant Chinese vegetable fried rice with those sad little carrot and pea bits buried in a mountain of rice. Tastes good, yes, but the vegetable part is underwhelming to say the least.
What to expect
This recipe goes a long way toward a better balancing act with 5 cups of chopped vegetables in 3 cups of cooked rice. In fact, it’s a complete meal as is. Or you can add an extra protein if you like.
Use the recipecas a guideline. There is no problem using more veggies, less rice, more rice, more sesame oil, more soy, no eggs, more eggs, etc. The trick is tasting and adjusting to the way you like your fried rice. Or adding the ingredients that will achieve the nutritional content you are targeting.
Bottom line: Chinese veg fried rice is endlessly versatile. So quick and easy and better than take-out. And definitely on the healthier side so many veggies.
Ingredients – Tailored To Your Taste
- Rice: Long grain rice – white or brown – is best, but any cold leftover day-old rice is fine. Or substitute rice with cold cooked quinoa.
- Vegetables: Bell peppers, mushrooms, onions, green onions, spring onions, celery, carrots, boy choy, cabbage, bean sprouts, peas, corn, green onion, edamame, snap peas, cauliflower, spinach – and anything else you like
- Seasonings:
- Keep it simple with garlic, soy and sesame oil (a MUST).
- Or kick it up by adding one or more of these: rice wine, BBQ sauce or oyster sauce. As weird as it sounds, I actually add a tablespoon of BBQ sauce sometimes to add depth (the rice won’t taste like BBQ sauce).
- Add sriracha or red chili flakes for heat if you like.
- Add-ins: Tofu, cooked chicken, beef, pork, ham, sausage, shrimp
Step by step instructions
Rice tips
Best rice to use: Any long or medium grain rice will do fine. I like Jasmine the best. Basmati works well too. Here’s a good article on types of rice and their uses by Bon Appetit. If you are making it ahead for this dish, make it a little on the dryer side (less water) so the rice grains don’t stick together.
Use cold or leftover rice. Fresh hot rice will make your Chinese vegetable fried rice mushy. If you are making fresh rice, you can cool it down quickly by spreading it out on a baking sheet in a single layer and putting it in the freezer for 10 minutes
How to serve Chinese fried rice
If I’m going for a simple one-dish main meal, I add crumbled tofu (as seen in the pictures) or chicken, beef, shrimp or pork. Here’s a more substantial version of shrimp and chicken fried rice (Thai-style)
And if I’m doing a Chinese food dinner theme, I serve it with one or more of these recipes.
Shortcuts
- Frozen vegetables – If you don’t feel like chopping or need extra vegetables, you can add a frozen vegetable medley (no need to defrost).
- Chop veggies in processor – Pulse veggies a couple of times in a food processor instead of chopping them by hand. You’re aiming for 1/4-1/2 inch (~1 cm). You might need to do this in two batches.
- Garlic – as always, feel free to use frozen cubes of garlic or minced/chopped garlic in a jar. Fresh is best, but these are so convenient.
- Rice – use leftover rice from your last takeout (rice freezes perfectly) or buy cooked rice from a restaurant or grocery store freezer section.
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Chinese Egg Fried Rice With Vegetables
Equipment
- large wok or skillet preferably nonstick
Ingredients
main ingredients (see Note 2 for shortcuts)
- 2 tablespoon vegetable oil, divided (or canola oil)
- 2 eggs
- 2 green onions, chopped
- 4 cups (600g) chopped vegetables, Note 1
- 2 teaspoon minced garlic (2 cloves)
- 3 cups (525g) cold, cooked white rice or brown rice (long grain rice, Basmati rice, Jasmine rice)
- 2 cups (60 g) fresh baby spinach, roughly chopped, optional
seasonings
- 2 tablespoon (30 ml) light or dark soy sauce (or more to taste)
- 2 teaspoon (15 ml) toasted sesame oil (or more to taste)
- Optional seasonings- Note 2
add-ins (optional)
- 1 cup (8 oz, 248 g) crumbled or cubed tofu
- 2 cups (280 g) chopped, cooked meat e.g. chicken, pork, beef, ham, sausage
- additional chopped green onions
Instructions
- FRY EGGS: Heat a non stick large skillet or wok to medium high heat. Add 1 tsp oil. Crack in two eggs and use a spatula or wooden spoon to flatten the egg yolks into the whites and stir it around. Break into small pieces as it cooks for 1 minute. Set aside in a medium bowl.
- FRY VEGGIES: In the same pan, heat 1 tbsp oil on medium high. Add chopped veggies. Stir fry for 6-10 minutes just until tender. The time will depend on how small you cut the veggies. Add garlic and saute for 30 seconds. Set aside with eggs in bowl.
- FRY RICE: Heat remaining oil in pan (about 1 tablespoon). Sometimes I also add a bit of butter for extra flavor. Add cold rice and stir around for 3-4 minutes, breaking up the rice clumps, until softened and warmed through.
- PULL IT ALL TOGETHER FOR THE FINISH: Add eggs, veggies, baby spinach and seasonings to rice (and any other extras you like). Stir to combine and warm through for 2-3 minutes. Taste and adjust seasonings. (Here's where I often add a tbsp BBQ or oyster sauce or a bit of extra soy sauce ). Garnish with chopped green onions if desired and serve straight from the pan or in a serving bowl.
Recipe Notes
- Vegetables: Almost anything will do. Good options are bell peppers, mushrooms, onions, celery, carrots, boy choy, cabbage, bean sprouts, peas, corn, green beans, green onion, edamame, snap peas, cauliflower, spinach. Â
- Shortcuts
- Frozen vegetables – If you don’t feel like chopping or need extra vegetables, you can add frozen vegetables (no need to defrost).Â
- Chop veggies in processor – Pulse veggies a couple of times in a food processor instead of chopping them by hand. You’re aiming for 1/4-1/2 inch (~1 cm). You might need to do this in two batches.Â
- Garlic – use frozen cubes of garlic or minced/chopped garlic in a jar.Â
- Rice – use leftover rice from your last takeout (rice freezes perfectly) or buy cooked rice from a restaurant or grocery store freezer section.
- Optional extra seasonings: 1 tbsp or more oyster sauce, 1 tsp or more sriracha (for heat), 1 tbsp BBQ sauce, 2 tsp rice wine or mirin, salt and pepper to taste.
- Make it your own: There is no problem using more veggies, less rice, more rice, more sesame oil, more soy, no eggs, more eggs, etc. The trick is tasting and adjusting to the way you like your fried rice. Or adding the ingredients that will achieve the nutritional content you are targeting.Â
- Make ahead (3 options):Â
- Advance prep: I do this one often. Earlier in the day or even a day or two ahead, chop all your veggies and store them in the fridge in a sealed container or bag. And cook the rice ahead.Â
- Day ahead for rewarming: Make the full recipe, keep it in the fridge, then warm it on the stovetop or microwave. Add a few tablespoons of water or broth so the rice doesn’t dry out.Â
- Freeze it: Place the finished rice dish in a casserole dish or zipper bag. Freeze for up to 3 months. Reheat (with a few tablespoon of water), covered in the 350F oven for about 30 minutes. Or in the microwave for 5-7 minutes, stirring once or twice in between.Â
This fried rice is a real flavour bomb. Very tasty and a great way to use up leftover rice and whatever veg is on hand. I happened to have a combination of white and brown rice left in my fridge. Worked great. Also added a long red chilli to give it a kick.
Great tweaks Anne. Thanks for taking the time to leave a comment. Much appreciated.
great
I always have loved the fried rice in Chinese restaurants everywhere… But nothing comes close to the home~fried version… I’m stirring up a flavor full offering….gonna switch on my led chopsticks and experience what good tastes like??
Hope it turns out great. ?
easy peasy – especially with the unused rice from take out.
exactly 🙂