Packed with veggies, this Chinese vegetable 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 few little carrot and pea bits buried in a mountain of rice. Tastes good, yes, but the vegetable part is underwhelming to say the least.
This recipe goes a long way toward a better balancing act with 5 cups of chopped vegetables in 3 cups of cooked rice.
I keep the flavors simple with just soy, sesame oil and garlic. You can certainly vary the seasonings, though, with the suggestions below.
I often make extra rice to have leftovers for this dish. It freezes perfectly in a sealed container of zipper bag. And I love rummaging through the fridge to see what [wilting] vegetables I can throw in.
Chinese vegetable fried rice is endlessly versatile. So quick and easy and better than take-out.
Ways to serve Chinese vegetable 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.
And if I’m doing a Chinese dinner theme, I serve it with one or more of these recipes.
- vegetable wonton soup
- easy egg drop soup with vegetables
- Chinese stir fry green beans
- Honey garlic chicken or beef
- Crispy oven baked chicken wings
Rice tips
Which rice is best to use? Any long or medium grain rice will do fine. I like Basmati or Jasmine the best. Here’s a good article on types of rice and their uses by Bon Appetit.
Tip: It is best to 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 pan in a single layer and putting it in the freezer for 5 minutes.
Tailor To Your Taste
Where to start? There are so many variations for this recipe. Here’s a few.
- Vegetables: peppers, mushrooms, 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.
- Rice:
- Use long grain, Jasmine or Basmati rice.
- Or substitute rice with cooked quinoa.
- Proteins: Add egg, tofu, chicken, beef, pork, ham, sausage, shrimp
- How much of this and that:
- The recipe below is 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.
Shortcuts
- Frozen vegetables – If you don’t feel like chopping or need extra vegetables, you can add frozen vegetables (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.
- Rice – use leftover rice from your last takeout (rice freezes perfectly) or buy cooked rice from a restaurant or grocery store freezer section.
Make Ahead
There are 3 options for make-ahead Chinese vegetable fried rice.
- 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.
- 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.
- 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.
Fry rice in pan for several minutes until soft and heated through.
Add cooked veggies and eggs, chopped baby spinach (if using) and tofu (if using). Stir to combine. Add soy sauce, sesame oil and salt as needed.
Garnish with additional chopped green onions if desired and serve.
Chinese Vegetable Fried Rice
Ingredients
main ingredients (see Note 2 for shortcuts)
- 2 tbsp oil, divided canola, peanut, vegetable
- 2 eggs
- 2 green onions, chopped
- 4 cups (600g) chopped vegetables, Note 1
- 2 tsp minced garlic (2 cloves)
- 3 cups (525g) cold, cooked white rice (long grain, Basmati, Jasmine)
- 2 cups (60 g) fresh baby spinach, roughly chopped, optional
seasonings
- 2 tbsp (30 ml) soy sauce (or more to taste) light is fine
- 2 tsp (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. Add 1 tsp oil. Crack in two eggs and use a spatula or wooden spoon to flatten it out 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. Set aside with eggs in bowl.
- FRY RICE: Heat remaining oil to pan (about 1 tbsp). Add cold rice and stir around for 3-4 minutes 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). Garnish with chopped green onions if desired and serve straight from the pan or in a serving bowl.
Notes
- Vegetables: Almost anything will do. Good options are peppers, mushrooms, onions, celery, carrots, boy choy, cabbage, bean sprouts, peas, corn, green beans, green onion, edamame, snap peas, cauliflower, spinach.
- Shortcuts
- Frozen vegetables - If you don't feel like chopping or need extra vegetables, you can add frozen vegetables (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 - use frozen cubes of garlic or minced/chopped garlic in a jar.
- 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.
- Make ahead (3 options):
- 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.
- 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.
- 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.
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