//Fried Rice Recipe

Fried Rice Recipe

veg fried rice in an oval ceramic bowl with wooden chopsticks on a slate black boardveg fried rice in an oval ceramic bowl with wooden chopsticks on a slate black board

This classic fried rice recipe is loaded with fresh mixed veggies and aromatic spices for an incredibly hearty, flavorful vegan 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 using GF-friendly soy sauce or tamari.

fried rice in a oval ceramic bowl with wooden chopsticks at side on a slate black boardfried rice in a oval ceramic bowl with wooden chopsticks at side on a slate black board

Why this recipe works

And although Chinese fried rice is a healthy option, it is loaded with lots of exciting flavors. Salty and savory soy sauce is balanced with spiced star anise, and raw 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!

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.

 

Step-by-Step Guide

How to make Fried Rice

Prepping and Cooking Rice

1. A great vegetable fried rice recipe begins with well-cooked white rice. To do so, first soak 1 cup of basmati rice (200 grams) in water for 30 mins. Then drain and set the rice aside. You can opt for a good quality aged long-grained rice.

basmati rice soaking in water for making fried ricebasmati rice soaking in water for making fried rice

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 stove top.

sesame oil in a steel spoon above a pan with watersesame oil in a steel spoon above a pan with water

3. Let the water reach a full boil.

boiling waterboiling water

4. Add the soaked and drained basmati rice.

soaked rice being added to watersoaked rice being added to water

5. Simmer the rice uncovered on medium to medium-high heat.

basmati rice being cookedbasmati rice being cooked

6. Cook the 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.

close up of cooked rice in a forkclose up of cooked rice in a fork

7. Quickly strain the rice in a colander, and let the rice cool completely. Refrigerating rice for 30 minutes also helps. Simply cover the rice and refrigerate.

strain rice in colander for making veg fried ricestrain rice in colander for making veg fried rice

8. You can also rinse the rice with water so that the rice stops cooking. Use your hands to gently stir the rice around while rinsing to ensure that every grain is cooled. Then drain thoroughly.

rinsing rice in the colanderrinsing rice in the colander

9. Cover the rice and set aside to cool.

cooked rice set aside to make fried ricecooked rice set aside to make fried rice

10. While the 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, savory flavor. I also like to include 1 tablespoon of finely chopped celery for the most authentic Chinese-inspired dish. Include ¼ cup of cabbage if you have them.

chopped mushrooms, beans, peppers, ginger, garlic on a steel plate for veg fried ricechopped mushrooms, beans, peppers, ginger, garlic on a steel plate for veg fried rice

Stir-frying veggies

11. Now it’s time to stir-fry the vegetables. Start by heating 3 tablespoons of toasted sesame oil (or 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.

TIP: Use a good heavy pan, skillet or wok for stir-frying, so that the tender fresh veggies do not get stuck or burn when frying at a high heat.

star anise being fried in shimmering oilstar anise being fried in shimmering oil

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.

ginger and garlic being sautéed in oilginger and garlic being sautéed in oil

13. Add the chopped spring onions, and sauté for a minute or two on medium-low to medium heat.

chopped spring onions being sautéedchopped spring onions being sautéed

14. Then add the finely chopped french beans – or, add these before the onions if you want a softer bean texture.

chopped beans addedchopped beans added

15. Continue to stir-fry both the onions and french beans for 2 to 3 minutes over medium to medium-high heat.

beans being stir-friedbeans being stir-fried

16. Now add the remaining finely chopped veggies, including mushrooms and celery. Increase the heat to high to thoroughly cook all of the ingredients.

fresh chopped veggies and mushrooms addedfresh chopped veggies and mushrooms added

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 hot and fried, but still retain some great crunch.

stir fried veggies in oilstir fried veggies in oil

18. Once the veggies have cooked for a minute or two, add 3 tablespoons of soy sauce. Stir well.

adding soy sauceadding soy sauce

19. Taste the dish, and then add ½ a teaspoon of 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.

adding black pepperadding black pepper

20. Mix well to combine the flavors.

fried veggies mixed with soy sauce and seasoningsfried veggies mixed with soy sauce and seasonings

Making 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.

cooked white rice addedcooked white rice added

22. Use a spoon or spatula to gently fold the rice into the mixed vegetables.

rice being mixed with stir fried vegetablesrice being mixed with stir fried vegetables

23. With the heat still on medium to medium-high, continue to gently mix and fry the vegetables with the rice.

rice mixed evenlyrice mixed evenly

24. You now have the option to stir in tablespoon of rice wine or rice vinegar (or other mild vinegar), if you like. This adds a terrific note of sourness to the veg fried rice that isn’t necessary but is quite lovely.

adding vinegar to fried riceadding vinegar to fried rice

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.

add scallions to veg fried riceadd scallions to veg fried rice

26. Serve vegetable fried rice hot by itself for a light yet hearty meal, or enjoy as a side dish along with your other favorite Chinese recipes.

veg fried rice in an oval ceramic bowl with wooden chopsticks on a slate black boardveg fried rice in an oval ceramic bowl with wooden chopsticks on a slate black board

How long can fried rice stay in fridge?

It stays good for a couple of a days. But I would recommend it to be eaten as soon as you can – many days rice is not good for health. 

How to reheat fried rice?

I usually steam them in my Instant-pot for 5 minutes. Sometimes I also stir-fry them in a pan sprinkling a few splashes of water, so that the rice grains do not dry out. 

What goes with Vegetable Fried Rice?

Though fried rice tastes great on its own, listed below are some sides that pair greatly paired with vegetable fried rice (these are also my favorites):

Tips

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 the rice before adding it to the stir fry. Wet and/or hot rice will not cook properly, and will wind up mushy in your veg fried rice.
  • Veggies: Use your favorite veggies. I like the carrots, cabbage, beans, and mushrooms used in this chinese fried rice recipe. However, you can add your preferred choice of vegetables to your version of veg fried rice.
  • Flavors and seasonings: Add a bit of tomato sauce for a slightly sweet flavor. To make spicy veg 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. Fats like sunflower, avocado, peanut 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 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 rice has to be cold or at room temperature when stir-frying.


Why did my fried rice come out mushy

Al dente cooked rice are perfect for a non-mushy fried rice. If the rice grains have softened or overdone, they will break when stir-frying and become mushy.

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This classic Chinese fried rice recipe is loaded with fresh mixed veggies and aromatic spices for an incredibly hearty, flavorful vegan veg fried rice.

Prep Time 40 mins

Cook Time 20 mins

Total Time 1 hr


Cuisine Indo Chinese

Course: Main Course

Diet: Vegan, Vegetarian

Difficulty Level: Moderate


Servings 3

Units

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 the rice becomes al dente or just about cooked, remove the pot from fire and drain the rice in a colander or sieve.

  • You can also gently rinse the rice in water so that they stop cooking and don’t stick to each other. Cover the 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 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 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 ingredients.

  • You have to continuously toss and stir while frying so that the veggies are uniformly cooked and do not get burnt.

  • The veggies 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 the 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 fried rice hot as it is or with with your favorite Chinese side.

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.
  • Celery: Omit adding celery, if you do not have it.
  • Soy sauce: Preferably use naturally brewed soy sauce. For a gluten free fried rice, use tamari or bragg liquid aminos.
  • Oils: Peanut, sunflower, avocado oil are good options as they have a high smoking point which is suits stir frying at high heat. 

Recipe Notes

  • Cooking rice: Do not overcook rice. You only want rice to be al dente. Always drain and completely cool the rice before adding it to the stir fry. Wet or hot rice will end up being mushy.
  • Flavors and seasonings: Add a bit of tomato sauce 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 pan sprinkling a few splashes of water, so that the rice grains do not dry out.

Nutrition Facts

Fried Rice Recipe

Amount Per Serving

Calories 394 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 2g13%

Sodium 1815mg79%

Potassium 309mg9%

Carbohydrates 56g19%

Fiber 3g13%

Sugar 3g3%

Protein 8g16%

Vitamin A 2014IU40%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 3mg15%

Vitamin B6 1mg50%

Vitamin C 17mg21%

Vitamin D 1µg7%

Vitamin E 1mg7%

Vitamin K 37µg35%

Calcium 43mg4%

Vitamin B9 (Folate) 29µg7%

Iron 1mg6%

Magnesium 33mg8%

Phosphorus 129mg13%

Zinc 1mg7%

* Percent Daily Values are based on a 2000 calorie diet.

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This fried rice recipe from the archives (August 2013) has been republished and updated on 26 December 2020 with newer photos, my expert tips and faqs.