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This restaurant style Chinese Vegetable Fried Rice is ready in minutes and is loaded with vegetables and eggs. It’s easily customizable and makes a great meal or side dish to serve with all of your favorite Asian recipes. Ditch the takeout and make the whole family fried rice for the cost of one takeout meal.
Chinese Vegetarian Fried Rice is easy to make at home and doesn’t require any special equipment. You can halve or double this recipe depending on your needs, and it’s ideal for using up leftovers. As far as flavor, it will give your favorite takeout restaurant a run for their money.
If you love rice, try my Spicy Salmon Crispy Rice, Chicken Broccoli and Rice Casserole or Lebanese Rice Pudding.
Why You’ll Love This Restaurant Style Chinese Fried Rice
- It’s fast. Chinese restaurant style fried rice is ready in about 25 minutes, including all of the prep work.
- It’s frugal. Use leftover rice and leftover vegetables to make delicious Chinese fried rice. You can even swap the vegetables for what you have on hand.
- It’s customizable. Use your favorite veggies or add tofu, chicken, pork, shrimp or scallops to turn it into a full meal. The sky is the limit when it comes to mixins.
Chinese Fried Rice Ingredients
- Olive Oil: or use your favorite light, neutral-flavored oil. Toasted sesame oil is also a great choice for Asian dishes.
- Vegetables: purchase a bag of frozen carrots and peas or your favorite vegetable assortment.
- Aromatics: freshly grated ginger and minced garlic create a Chinese restaurant style fried rice.
- Eggs: lightly beaten eggs are scrambled and mixed with the fried rice.
- Cooked Rice: rice can be made in advance and refrigerated for up to 3 days or frozen for up to 3 months. This is a great way to use leftover rice.
- Soy Sauce: use low sodium for better control over the salt level or tamari or liquid aminos to make this vegetarian egg fried rice gluten free.
- Sriracha: this popular condiment adds a spicy kick.
- Salt & Ground Black Pepper
- Green Onions: for garnish.
How To Make Fried Rice with Egg
- Sauté the vegetables. To a large skillet on medium heat, add oil. Once the oil is heated, add carrot and peas, ginger, and garlic. Cook for 2 minutes until the veggies soften a bit.
- Scramble the eggs. Push the veggies on one side of the skillet and the eggs (beaten). Cook the eggs to scramble.
- Fry the rice. Stir in the cooked rice along with the soy sauce, sriracha, salt, and pepper. Mix the rice, eggs, and veggies all together. Cook on low heat for 3-5 minutes by stirring the rice often.
- Garnish and serve. Finally, add the green onions and turn off the heat. Transfer the veggie fried rice to a bowl and serve.
Tips To Make The Best Fried Rice Recipe
- Prep your vegetables before you begin cooking. Once your get started, everything moves quickly, and having your prep work done in advance is helpful.
- Use COLD rice. This takes some advance planning but using cold rice will give you the best fried rice texture.
- Jasmine or long grain rice is the best option as it will not become too sticky.
- Use toasted sesame oil instead of olive oil for a nutty flavor.
- Don’t skimp on the veggies.
- Add a splash of extra soy sauce when serving.
Frequently Asked Questions
We love to add a small amount of sriracha for just a hint of spice. If you prefer no heat, you can leave it out. If you want something with a real kick, increase the sriracha and add sliced jalapeno.
If you have a wok, you can certainly use it, but the beauty of this recipe is that it requires no special equipment.
Day-old jasmine or long grain rice will work the best for this recipe. I also recommend rinsing the rice before cooking it and refrigerating it overnight before making fried rice. This will give you the best flavor and texture.
Store leftover vegetable fried rice in an airtight container in the fridge for up to 4 days. If you add meat to it, use it within 3 days. Reheat the rice in the microwave.
Place the cooled rice into a freezer bag and remove as much air as possible before sealing. Freeze for up to three months. Defrost in the fridge and reheat in the microwave.
Fried rice can be served as a side dish with proteins, along with Air Fryer Orange Chicken, Crispy Honey Sesame Chicken, or Honey Garlic Soy Chicken.
More Vegetarian Recipes
- Pasta a la Puttanesca
- Easy Vegan Chili
- Air Fryer Zucchini Sticks
- Keto Cauliflower Mac and Cheese
- Easy Lebanese Hummus
- Creamy Cheese and Spinach Ravioli
I hope you enjoy all the recipes I share with you, including this delicious Chinese Vegetarian Fried Rice recipe. I hope you try it, enjoy it, rate it, and share it with your friends and family!
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Chinese Vegetable Fried Rice
Ingredients
- 2 tablespoons olive oil
- 1 cup frozen carrot and peas
- 1 teaspoon grated ginger
- 1 teaspoon minced garlic
- 3 whole eggs
- 3 cups cooked rice
- 2 tablespoons soy sauce
- 1 teaspoon sriracha
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 tablespoons green onions, chopped
Instructions
- To a large skillet on medium heat, add oil. Once the oil is heated add carrot and peas, ginger, and garlic. Cook for 2 minutes until the veggies soften a bit.
- Push the veggies on one side of the skillet and the eggs (beaten). Cook the eggs to scramble.
- Stir in the cooked rice along with the soy sauce, sriracha, salt, and pepper. Mix the rice, eggs, and veggies all together. Cook on low heat for 3-5 minutes by stirring the rice often.
- Finally, add the green onions and turn off the heat. Transfer the veggie fried rice to a bowl and serve.
Notes
- Prep your vegetables before you begin cooking. Once your get started, everything moves quickly, and having your prep work done in advance is helpful.
- Use COLD rice. This takes some advance planning but using cold rice will give you the best fried rice texture.
- Jasmine or long grain rice is the best option as it will not become too sticky.
- Use toasted sesame oil instead of olive oil for a nutty flavor.
- Don’t skimp on the veggies.
- Add a splash of extra soy sauce when serving.
