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Vegetable Fried Rice

This vegetable fried rice recipe is not just for vegetarians! It's an incredibly versatile side dish or light meal that you can adapt to whatever's in your refrigerator.

Prep Time
30 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 4
Calories: 439 kcal
Course: Side Dish
Cuisine: Chinese

Ingredients

  • 4 1/2 cups cooked white rice
  • 1/2 teaspoon sesame oil
  • 2 teaspoons dark soy sauce
  • 2 teaspoons light soy sauce (or seasoned soy sauce)
  • 1/2 teaspoon salt
  • 1/2 teaspoon Turmeric (optional, for color)
  • 1 teaspoon MSG (optional)
  • ½ cup onion (diced)
  • ¼ cup carrots (diced)
  • ¼ cup fresh shiitake mushrooms (diced)
  • ¼ cup bell pepper (any colordiced)
  • 3/4 cup Snow peas (chopped)
  • 1 scallion (chopped)
  • 2 cups mung bean sprouts
  • 2 tablespoons vegetable oil (or any neutral oil)
  • 1 clove garlic (minced)
  • 1/8 teaspoon white pepper
  • 1 tablespoon Shaoxing wine
For the eggs:
  • 2 eggs
  • 1/4 teaspoon salt
  • 1/8 teaspoon white pepper
  • 1/2 teaspoon Shaoxing wine
  • 2 tablespoons vegetable oil (or any neutral oil)

Instructions

If using day-old rice:
    Cup of Yum
  1. Take your rice out of the refrigerator. Wet your hands, and break up any clumps with your fingers. Set aside on the counter for 1 hour, so the rice can come up to room temperature.
  2. Mix sesame oil, dark soy sauce, soy sauce, salt, turmeric (if using) and MSG (if using) in a small bowl and set aside.
If using fresh rice:
  1. Wash, rinse, and drain your rice, and prepare it how you would normally either in your rice cooker or using our stovetop rice cooking method.To the rice and water, add the sesame oil, dark soy sauce, soy sauce, salt, turmeric (if using) and MSG (if using). Stir until the rice and seasonings are well-mixed. Cook the rice.
  2. After the rice is cooked, leave it out to cool uncovered for 5 minutes. Fluff the rice with chopsticks or a fork, and turn it out onto a large plate or sheet pan to cool further and dry out slightly. If you cooked the rice properly, you should be able to see individual grains of rice that aren’t too wet.
Prepare vegetables:
  1. Dice and chop all of your vegetables, including the onion, carrots, mushrooms, bell pepper, snow peas, and scallions, ensuring they’re all about the same size. The exception is the mung bean sprouts, which just need to be rinsed, cleaned and trimmed. Set the vegetables aside in neat piles.
Prepare eggs:
  1. Combine the eggs with salt, white pepper, and Shaoxing wine. Beat for 30 seconds.
  2. Heat your wok until it just begins to smoke, and add 2 tablespoons of neutral oil to coat the wok. Pour in the beaten eggs. Scramble them, and when they’re about halfway done, turn off the heat. Use your wok spatula to break the eggs up into smaller pieces, using the residual heat of the wok to just cook them through. Remove from the wok and set aside.
Assemble the vegetable fried rice:
  1. Heat the wok to medium heat and add 2 tablespoons of oil, along with the onion, garlic (if using), and carrots. Stir-fry for 1 minute. Add the mushroom and bell peppers, and continue to stir-fry for another 30 to 60 seconds.
  2. Turn the heat up to high, and add your rice. Immediately begin stir-frying, firmly scraping the contents of the wok from the bottom up to prevent the rice from sticking. After 1 minute, you can pour your sauce evenly over the rice if using leftover day-old rice, and stir it in until the rice is an even color.
  3. Add the white pepper, and keep stir-frying the rice for another minute (about 2 minutes total).  You’ll see some steam starting to rise from the rice once it’s heated through. Taste now and add additional seasonings to taste (salt, soy sauce, etc.).
  4. Add the snow peas, and stir-for 15-30 seconds. Add the eggs and mix again until the eggs are incorporated. Add the Shaoxing wine around the perimeter of the wok, and stir it in. Finally, add the bean sprouts and scallions. Stir-fry until the bean sprouts just begin to wilt, and serve.

Notes

  • Note, time to pre-cook rice is not included in prep time. 

Nutrition Information

Calories 439kcal (22%) Carbohydrates 60g (20%) Protein 11g (22%) Fat 17g (26%) Saturated Fat 12g (60%) Cholesterol 82mg (27%) Sodium 817mg (34%) Potassium 324mg (9%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 1977IU (40%) Vitamin C 33mg (37%) Calcium 52mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 439

% Daily Value*

Calories 439kcal 22%
Carbohydrates 60g 20%
Protein 11g 22%
Fat 17g 26%
Saturated Fat 12g 60%
Cholesterol 82mg 27%
Sodium 817mg 34%
Potassium 324mg 7%
Fiber 3g 12%
Sugar 5g 10%
Vitamin A 1977IU 40%
Vitamin C 33mg 37%
Calcium 52mg 5%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.