Vegetable Fried Rice


It’s fair to say that vegetable fried rice isn’t the most popular dish at a Chinese eatery. However, it’s a versatile dish you can quickly toss with anything in the refrigerator. It makes a fantastic meatless lunch, side dish, or light supper.

I particularly adore a good Chinese vegetable fried rice, especially when there’s a variety of vegetables. Additions like shiitake mushrooms and snow peas are a favorite of mine.


What if you don’t have any cold rice to use up? Don’t worry; you can prepare just enough rice for this recipe and eat it the same day you made it.

To make fried rice, what kinds of vegetables may I use?

Creating vegetarian fried rice at home is the best way to enjoy it. You may use any stray carrot, a stalk of celery, or half of a bell pepper in your fridge to make this dish.

Adding mushrooms, asparagus, zucchini, broccoli, cauliflower, or even romaine or iceberg lettuce can give your dish a unique flavor profile.

Add a few pieces of chopped iceberg lettuce immediately before serving to keep the salad fresh and crunchy!


Making veggie fried rice is an easy way to go vegan. The egg can be omitted!

Cubed pan-fried tofu can be used as an additional protein source if needed.

Don’t stop there when it comes to making vegetable fried rice. To learn how to prepare this dish, start with my recipe and experiment with different ingredients to make it your own. I’m sure you can whip up a batch of delicious rice for dinner tonight.


  • 4 1/2 cups of cooked white rice
  • 1/2 tsp. of sesame oil
  • 2 tsp. of dark soy sauce
  • 2 tsp. of light soy sauce (can also use seasoned soy sauce)
  • 1/2 tsp. o salt
  • 1/2 tsp. of turmeric (for color)
  • 1 tsp. of MSG
  • ½ cup of diced onion
  • ¼ cup of diced carrots
  • ¼ cup of diced fresh shiitake mushrooms
  • ¼ cup of bell pepper (any color)
  • 3/4 cup of snow peas (chopped)
  • 1 chopped scallion
  • 2 cups of mung bean sprouts
  • 2 tbsp. of vegetable oil
  • 1 clove of garlic (minced)
  • 1/8 tsp. of white pepper
  • 1 tbsp. of Shaoxing wine


  • 2 pc. of eggs
  • 1/4 tsp. of salt
  • 1/8 tsp. of white pepper
  • 1/2 tsp. of Shaoxing wine
  • 2 tbsp. of vegetable oil (or any neutral oil)



  1. Remove the rice from the fridge. Break up any clumps with your fingertips by wetting your hands. So that the rice can get to room temperature, put the rice on the counter for an hour before cooking.
  2. Salt, turmeric, and MSG (if used) should all be combined in a small bowl before being set away.


  1. Rice should be cleaned, rinsed, and drained before it is cooked in a rice cooker or on the stovetop, using our stovetop rice cooking method.
  2. If using turmeric, add a pinch of MSG and a dash of salt to the rice and water (if using). Make sure that the rice and seasonings are thoroughly mixed before serving—Cook rice.
  3. Uncover the rice and let it cool for 5 minutes before serving. Once the rice has cooled, fluff it with a fork or chopsticks before spreading it out on a baking sheet or dish to dry it. Individual grains of rice should be visible if you cook the rice correctly.


  1. If you slice and dice your vegetables into the same size so that they don’t get mushy or overcooked, you’ll have better results. On the other hand, mung bean sprouts only require rinsing, cleaning, and trimming. Arrange the vegetables in orderly stacks before you begin cooking.


  1. Add the salt, white pepper, and Shaoxing wine to the eggs and mix well. Beat for a minute and a half.
  2. Pour 2 tablespoons of neutral oil to your wok and heat until it just starts to smoke. Eggs should be poured in. Turn off the heat halfway through the cooking process. Break the eggs into smaller pieces with your wok spatula and cook them thoroughly with the remaining heat of the pan. Toss the ingredients into a bowl and put them away.


  1. Mix onion, garlic (if you’d like), and carrots with 2 tablespoons of oil in a medium-sized wok. One minute of stirring is all that’s required. Stir-fry the mushrooms and bell peppers for 30 to 60 seconds more.
  2. Stir in the rice and bring to a boil, then reduce the heat to medium-high. To avoid clumps of rice forming, stir-frying immediately, scraping the bottom of the wok cleanly. Using day-old rice, pour your sauce evenly over it and toss it in until the rice is an even color after a minute of stirring.
  3. Stir in the white pepper and cook the rice for another 30 seconds (about 2 minutes total). Once the rice has been heated thoroughly, you’ll notice a small amount of steam coming from it. Now is the time to taste and experiment with additional seasonings (salt, soy sauce, etc.).
  4. Stir in the snow peas and cook for 15-30 seconds. After incorporating the eggs, continue to mix until the mixture is smooth. Toss the Shaoxing wine into the wok in a circular motion around the outside. The bean sprouts and scallions are the last touches. Serve the dish when the bean sprouts are just beginning to wilt.
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