Veg Fried Rice Recipe (Chinese Style)
This classic Veg Fried Rice recipe is made with a hearty mix of fresh vegetables, green onions, seasonings and spices for an incredibly flavorful fried rice dish. Hands-down this is one of our favorite Chinese-inspired recipes. Not only is Vegetable Fried Rice amazingly easy to make from scratch, it’s a naturally vegan dish that’s as good for you as it is delicious to eat. You can even tweak veg fried rice to be gluten-free simply by omitting soy sauce or using tamari.
About Veg Fried Rice Recipe
And although Chinese fried rice is a healthy option, it is loaded with lots of exciting flavors. Salty, umami, and savory soy sauce is balanced with spiced star anise, and raw spring onions (scallions) add a great pop of freshness you’ll love.
Otherwise, I’ve kept the ingredients list rather basic to allow each element to shine – the veggies really are the star here!
The healthy vegetables that I include are carrots, french beans (green beans), cabbage and bell pepper. I also add white button mushrooms for an umami flavor.
You could always adapt this recipe and make it your own; by adding the vegetables that you like or prefer. Some nice choices are broccoli, steamed corn or green peas, baby corn, snow peas, zucchini and leeks.
The classic recipe usually has spring onions (green onions), carrots and french beans with some variations adding bell pepper, peas or corn kernels.
Fried rice with mixed veggies can be enjoyed by itself for a satisfying lunch, but it does go great with rich, saucy main dishes.
This recipe rivals even the best take out options, and I’m sure you will enjoy making it often as part of your Indo-Chinese meals.
Stir-frying at high heat in a cast-iron skillet or wok imparts a bit of smoky flavor and aroma. Though a stovetop in your home kitchen, cannot compete with the heat and temperature of the stovetops in Chinese restaurants, you can still make a great homemade fried rice.
I do not add Ajinomoto, but you can include it if you are comfortable with it. The umami flavors in my fried rice recipe comes from adding mushrooms and soy sauce to the dish.
Generally in restaurants, soy sauce is not added to fried rice, but I like to add for an umami flavor. Feel free to skip soy sauce if you do not prefer it.
How to make Veg Fried Rice
Prep and Cook Rice
1. A great vegetable fried rice recipe begins with well-cooked white rice. To do so, first, soak 1 cup of basmati rice (190 to 200 grams) in water for 30 mins. Then drain and set rice aside.
Tip: You can opt for a good quality aged long-grained rice if you do not have Basmati rice. Jasmine rice will also work in a pinch.
2. In a large pot add 4 to 4.5 cups of water, ½ teaspoon salt, and 2 to 3 drops of toasted sesame oil (or any cooking oil), and set over high heat on the stovetop.
3. Let the water reach a full boil.
4. Add the soaked and drained basmati rice.
5. Simmer the rice uncovered on medium to medium-high heat.
6. Cook rice until al dente, or just about cooked. It’s important that you do not overcook rice during this step in order to make the best Chinese fried rice dish.
Overcooking rice or even cooking them completely, will break the rice grains while stir-frying.
7. Quickly strain rice in a colander, and let it cool completely at room temperature. Refrigerating rice for 30 minutes also helps. Simply cover cooked rice and refrigerate.
8. You can also rinse the rice with water so that the rice stops cooking. Use your hands to gently stir the cooked rice grains around while rinsing to ensure that every grain is cooled. Then drain thoroughly.
9. Cover cooked rice and set aside to cool.
Prep Vegetables
10. While rice is cooling, finely chop the veggies. Because french beans tend to be tougher than the other mixed vegetables, I recommend chopping them very finely.
You also have the option to blanch them first before adding, or you can begin cooking them in this recipe before the rest of the vegetables are added.
For my favorite version of fried rice recipe you’ll need ¼ cup of each of the following ingredients, finely chopped:
- spring white onions (scallions) (not in the image below)
- carrots
- french beans
- capsicum (bell peppers, your choice of color – green, red or yellow)
Plus about 1 cup of chopped button mushrooms for great earthy, umami flavor.
I also like to include 1 tablespoon of finely chopped celery for the most authentic Chinese-inspired dish. Include ¼ to ½ cup of chopped cabbage if you have them.
Stir Fry Veggies
11. Now it’s time to stir-fry the vegetables. Start by heating 3 tablespoons of preferred cooking oil in a wok or a deep skillet. Add 1 whole star anise and fry for a few seconds, until the oil becomes fragrant.
If you do not have star anise, simply skip adding it and move to step 12.
Tip: Use a good, trusted, heavy pan, skillet, or wok for stir-frying so that the tender fresh veggies do not get stuck or burn when frying at medium to high heat. Use oil having neutral taste and flavors.
12. Then add 1 teaspoon of finely chopped garlic, and ½ teaspoon finely chopped ginger. Cook for only a moment as you don’t want to brown or burn the garlic.
13. Add the chopped spring onions, and sauté for a minute or two on medium-low to medium heat.
14. Then add the finely chopped french beans – or, add these before the onions if you want a softer bean texture.
15. Continue to stir-fry both the onions and french beans for 2 to 3 minutes over medium to medium-high heat.
16. Now add the remaining finely chopped veggies, including mushrooms and celery. Increase the heat to high to thoroughly cook all of the ingredients.
17. Continuously toss and stir while frying so that the veggies are uniformly cooked and do not get burnt – for about 4 to 6 minutes.
You want the vegetables to be cooked and fried but still retain some great crunch.
Add Seasonings
18. Once the veggies have cooked, add ½ tablespoon of soy sauce. Stir and mix well.
Tip: You can add less (½ to 1 teaspoon) or more (about 2 to 3 teaspoons) soy sauce if you prefer that. I recommend going for naturally brewed soy sauce or tamari.
Note: If you do not like or prefer soy sauce, then omit it adding to the dish.
19. Taste the dish, and then add ½ a teaspoon of ground black pepper and as much salt as you like.
The Chinese fried rice will already be slightly salty because of the soy sauce, so not much additional salt should be needed.
20. Mix well to combine the flavors.
Make Vegetable Fried Rice
21. You are now ready to put everything together to make the veg fried rice. To the wok or skillet of veggies add the cooked and cooled rice – 1 cup or so at a time.
22. Reduce the heat to medium or medium-high. Use a spoon or spatula to gently fold cooked rice into the mixed vegetables.
23. With the heat still on medium to medium-high, continue to gently mix and fry the vegetables with rice for a couple of minutes.
24. You now have the option to stir in 1 tablespoon of rice wine or rice vinegar (or other mild vinegar), if you like.
This adds some notes of sourness to the fried rice that isn’t necessary but is quite lovely.
25. Lastly, add more fresh chopped spring onions. You can either sprinkle on top as a garnish or mix into the fried rice to incorporate.
26. Serve Veg Fried Rice hot by itself for a light yet hearty meal, or enjoy it as a side dish along with your other favorite Chinese recipes.
How long can fried rice stay in fridge?
It stays good for about a day in the fridge. But I would recommend it to be eaten as soon as you make it – a few days old rice is not good for health.
How to reheat vegetable fried rice?
I usually steam them in my Instant-pot for 5 minutes. Sometimes I also stir-fry them in a skillet sprinkling a few splashes of water, so that the rice grains do not dry out.
What goes with veg fried rice?
Though fried rice tastes great on its own, listed below are some sides that pair greatly with vegetable fried rice (these are also my favorites).
Expert Tips
- Cooking rice: Don’t overcook the rice. When first boiling the rice you want to cook the grains so that they’re al dente. Be sure to always drain and completely cool cooked rice before adding it to the stir fry. Wet and/or hot rice will not stir-fry properly, and will wind up soggy in your veg fried rice.
- Protein: For protein, include tofu, seitan, tempeh or for a vegetarian option, add paneer
- Veggies: Use your favorite veggies. I like the carrots, beans, and mushrooms used in this chinese fried rice recipe. However, you can add your preferred choice and quantity of vegetables to your version of fried rice recipe.
- Mushrooms: Swap button mushrooms for cremini or shiitake mushrooms. If you do not have mushrooms, then simply do not add them.
- Flavors and seasonings: Add a bit of tomato ketchup for a slightly sweet flavor. To make spicy fried rice, add some red chili sauce or green chili sauce along with the soy sauce.
- Celery: I recommend not to skip celery! Finely diced celery adds great texture and taste to this Chinese-inspired recipe. While you certainly can skip adding if you don’t have it available, I highly recommend that you do include it if you are able to.
FAQs
Can I use olive oil for fried rice?
As the stir-frying is done at a high heat, it is best to avoid extra virgin olive oil as it has a low smoke point.
Which oil is best for fried rice?
Oil with a high smoking temperatures are good to make fried rice. For a lovely nutty aroma, I suggest toasted sesame oil. Use it to finish the dish, by drizzling on the rice after its stir-fried. Fats like sunflower, avocado, grape seed oil and butter are some better options.
What kind of rice is used in Chinese cooking?
Long grained non-sticky rice is usually used in Chinese cooking. Basmati recipe fits the bill as it is long grained and non-sticky as well. Try to use aged basmati rice for best results.
How do you make fried rice not soggy?
Drain your rice thoroughly. There shouldn’t be any liquids or water in them. The cooked rice has to be cooled completely.
Adding warm or hot rice while stir-frying will make it soggy and pasty. The cooked rice has to be cold or at room temperature when stir-frying.
Why did my fried rice come out mushy
Al dente cooked rice is perfect for non-mushy fried rice. If rice grains have softened or overdone, they will break when stir-frying and become mushy.
Step by Step Photo Guide Above
Ingredients
For cooking rice
- 1 cup basmati rice or long grained rice – 190 to 200 grams
- 4 to 4.5 cups water
- ½ teaspoon salt or add as required
- 2 to 3 drops toasted sesame oil or any neutral oil
Other ingredients
- 3 tablespoons oil – any neutral flavored oil
- 1 star anise
- ¾ to 1 teaspoon garlic – finely chopped or 3 to 4 small to medium garlic cloves, finely chopped
- ½ teaspoon ginger – finely chopped or ½ inch peeled ginger – optional
- ¼ cup spring onion whites chopped (scallions)
- ¼ cup french beans – finely chopped
- ¼ cup carrots – finely chopped
- ¼ to ½ cup cabbage finely chopped or shredded, optional
- ¼ cup bell pepper or capsicum – chopped. can add red, green or yellow bell peppers
- 1 cup button mushrooms – chopped
- 1 tablespoon celery – chopped, skip if you do not have
- ½ tablespoon soy sauce (naturally brewed) or tamari – can add less or more as required or completely skip
- 1 teaspoon rice wine or rice vinegar
- ½ teaspoon black pepper powder or add as required
- 2 tablespoons spring onions greens – chopped (scallion greens)
- salt as required
Instructions
Cooking rice
- Rinse rice very well till the water runs clear of starch. Soak rice in water for 30 mins. Drain and keep aside.
- In a pot, bring water to a gentle boil with salt and 2 to 3 drops of toasted sesame oil.
- Add the soaked and drained rice to the hot water.
- On a low to medium to medium-high heat simmer rice without the lid.
- When rice becomes al dente or just about cooked, remove the pot from the heat. Strain the rice in a colander or sieve.
- You can also gently rinse cooked rice in water so that they stop cooking and don't stick to each other. Cover the cooked rice and set aside until the rice cools completely. You can even refrigerate rice with a covered lid for 30 minutes.
Chopping veggies
- When the cooked rice is cooling, chop the veggies finely and keep aside.
- Remember to chop the french beans very finely. They take more time to cook than other veggies. You can also blanch them first and then cook. Another option is to add the beans first and then add the other vegetables.
Making veg fried rice
- Heat oil in a wok or a pan. First add the star anise and fry for a few seconds or until the oil becomes fragrant.
- Add the garlic, ginger and sauté for some seconds. No need to brown the garlic.
- Add the spring onions whites and sauté for about 2 minutes.
- Then add finely chopped french beans.
- Stir fry french beans for 2 to 3 minutes over medium to medium-high heat.
- Add the remaining finely chopped veggies, including mushrooms and celery. Increase the heat to a high to thoroughly cook all of the vegetables.
- You have to continuously toss and stir while frying so that the veggies are uniformly cooked and do not get burnt.
- The vegetables have to be stir-fried, until they are almost cooked and yet retain their crunchiness and crispiness. Stir-frying vegetables on high heat takes about 4 to 6 minutes.
- Add the soy sauce, salt and pepper. Stir quickly and add cooked and cooled rice.
- Stir fry for a few minutes until the sauce has coated the rice well. Keep a check when adding salt, as soy sauce already has salt in it.
- Serve the veg fried rice hot as it is or with with your favorite Chinese side.
Serving suggestions
- Though fried rice tastes great on its own, you can pair it with Veg Manchurian, Gobi Manchurian, Chilli Paneer, Spring Rolls or Chilli Mushroom. More side recipes for veg fried rice are linked and listed in the main post.
Storing fried rice
- Vegetable fried rice stays good for a day when refrigerated. But I would recommend it to be eaten as soon as you make it since a few days old refrigerated rice is not good for health.
Video
Notes
Ingredient Notes
- Rice: Aged, long-grained, non-sticky white rice is the best to make fried rice. Here I have used basmati rice.
- Veggies: You can add your favorite vegetables or mushrooms in a total quantity of 1.5 to 2 cups finely chopped mixed vegetables excluding mushrooms. You can vary the amount of each veggie as you like.
- Type of Veggies: Include vegetables like spring onions or regular onions, carrots, bell peppers, steamed green peas or cooked corn kernels, french beans, cabbage, broccoli, zucchini, cauliflower, leeks, baby corn, celery and snow peas.
- Protein: Include tofu, seitan, tempeh, or for a vegetarian option, add paneer.
- Mushrooms: Swap button mushrooms for cremini or shiitake mushrooms. Skip if you do not have them.
- Celery: Omit adding celery, if you do not have it.
- Soy sauce: Preferably use naturally brewed soy sauce. For gluten-free fried rice, use tamari or Braggs liquid aminos. Skip soy sauce if you do not prefer it.
- Oils: Peanut, sunflower, avocado oil are good options as they have a high smoking point which suits stir-frying at high heat.
Recipe Notes
- Cooking rice: Do not overcook the rice. You only want the rice to be al dente. Always drain and completely cool rice before adding it to the stir-fried vegetables. Wet or hot rice will end up being soggy.
- Flavors and seasonings: Add a bit of tomato ketchup for a slightly sweet flavor. To make spicy fried rice, add some red chili sauce or green chili sauce along with the soy sauce.
- Soggy and mushy rice: Drain your rice thoroughly. There shouldn’t be any water in them. Cooked rice has to be cooled completely before you begin stir-frying. Soft or overdone rice breaks when stir-frying and becomes mushy.
- Reheating fried rice: I usually steam them in my Instant-pot for 5 minutes. Sometimes I also stir-fry them in a skillet sprinkling a few splashes of water, so that the rice grains do not dry out.
Nutrition
Veg Fried Rice recipe from the archives first published on August 2013.
Can I replace the rice wine with regular white vinegar in this recipe? Will it alter the taste?
Yes, you can use regular white vinegar as a substitute, but it will slightly alter the taste. Rice vinegar or rice wine vinegar is milder and a bit sweeter, while white vinegar is sharper and more acidic. If using white vinegar, start with a little less and consider adding a pinch of sugar to balance the flavor.
Best recipes.
Thanks.
Thanks for the recipe Dassana ?
Welcome Deepthi.
Very crisp recipe, to then point. All the mandatory steps have been detailed.
Hi, great info here, and I’m learning so much from you as I branch out into, what is for me, a new realm of cooking.
I live rather remotely and do not wish to buy the Walmart brand of Basmati rice. Zebra, Royal, Khazana, Shahzada and others offer what they claim is good quality, long-grain, non sticky Basmati rice in bulk sizing for ordering online.
Any recommendation would be greatly appreciated. Thank you so much.
Thanks. I would suggest to buy Indian brands of basmati rice. Some of them are India Gate, Daawat, Kohinoor and Tilda. Hope this helps.
a great way to refresh yesterdays leftover rice – dassana your easy to follow tips have inspired me.
Thank you.
Thanks for your recipe. Was wonderful. Also made kadhi using your recipe, whole family loved it. Thank you Didi…
Great and thanks for sharing your feedback on the recipes. Glad to know.
Would like to know “what is cooking until al dente” mean. Have heard about this being made for noodles as well as rice.
Al dente is an Italian word which means when eaten, the rice or pasta is firm to the bite. Meaning the rice is cooked tender but there is a bite to it when eaten. Hope this helps.