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A bowl of the best Chinese fried rice with chopsticks.

Chinese Vegetable Fried Rice

3.34 from 3 votes
Created by Mariam Ezzeddine
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.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Appetizer, Main Dish
Cuisine Chinese
Servings 4 servings
servings

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.

Nutrition

Calories: 301kcal | Carbohydrates: 41g | Protein: 10g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 1181mg | Potassium: 221mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2522IU | Vitamin C: 6mg | Calcium: 49mg | Iron: 2mg
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