Classic Chinese Vegetable Fried Rice Recipe
Quick & Easy

Classic Chinese Vegetable Fried Rice Recipe

Devang Patiwala 0.0 (0) 45 views Chinese

Make delicious Chinese Vegetable Fried Rice at home with fluffy rice, colorful vegetables, soy sauce, spring onions and simple aromatic seasonings.

Time 25 Min
Serves 4
Calories 390
Level easy
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About

Chinese Vegetable Fried Rice is a quick and flavorful dish made with cooked rice, fresh vegetables and savory seasonings. It is best prepared using cold, day-old rice because the grains remain separate and absorb the flavors without becoming sticky.

This easy homemade recipe uses carrots, cabbage, peas, sweet corn and spring onions. Everything is stir-fried quickly over high heat with soy sauce and sesame oil for a classic restaurant-style flavor.

Vegetable Fried Rice can be served on its own or paired with Chinese-style gravies, stir-fried vegetables or soups.

 

Nutrition Facts

Calories 390
Fat 12.00g
Carbs 62.00g
Protein 9.00g
Fiber 5.00g
Sugar 5.00g

Ingredients

15 Items
Scale to:
"For the Fried Rice
3 cups cooked and cooled long-grain rice
2 tablespoons vegetable oil
1 teaspoon sesame oil
3 cloves garlic, finely chopped
1 teaspoon ginger, finely chopped
½ cup carrot, finely chopped
½ cup cabbage, finely chopped
½ cup green peas
½ cup sweet corn
½ cup spring onions, chopped
2 tablespoons soy sauce
1 teaspoon vinegar
½ teaspoon white pepper
½ teaspoon salt, adjust to taste
For Garnishing
Extra chopped spring onion greens"
Tags
vegetable fried ricechinese fried riceveg fried ricechinese rice reciperestaurant style fried riceeasy fried rice

Instructions

Follow along step-by-step.

Step 1: Prepare the Rice
1

Use cooked and completely cooled rice for the best result.Day-old refrigerated rice works especially well.If using freshly cooked rice, spread it on a large plate.Allow it to cool completely.Separate any large clumps gently with your fingers.

Step 2: Prepare the Vegetables
2

Wash all the vegetables thoroughly.Finely chop the carrot.Finely chop the cabbage.Chop the spring onions.Keep the white and green parts of the spring onions separate if possible.Keep all the ingredients ready near the cooking area.

Step 3: Heat the Wok
3

Place a wok or large pan over high heat.Allow the pan to become very hot.High heat helps create a better stir-fried texture.Add vegetable oil.

Step 4: Add Garlic and Ginger
4

Add finely chopped garlic.Add finely chopped ginger.Stir quickly for a few seconds.Cook until fragrant.Do not allow the garlic to burn.

Step 5: Add the Carrot
5

Add the chopped carrot.Stir-fry for approximately 1 minute.Keep stirring so the vegetables cook evenly.

Step 6: Add Cabbage and Peas
6

Add the chopped cabbage.Add green peas.Stir-fry over high heat.The vegetables should remain slightly crisp.

Step 7: Add Sweet Corn
7

Add the sweet corn.Mix everything well.Continue stir-frying for another minute.Avoid overcooking the vegetables.

Step 8: Add Spring Onion Whites
8

Add the chopped white parts of the spring onions.Stir quickly with the vegetables.Reserve the green parts for later.

Step 9: Add the Rice
9

Add the cooled cooked rice to the wok.Use a spatula to gently break apart any remaining clumps.Toss the rice with the vegetables.Avoid pressing or mashing the rice.

Step 10: Add Soy Sauce
10

Pour soy sauce around the edges of the hot wok.This helps create a slightly smoky flavor.Toss the rice quickly until the sauce is evenly distributed.

Step 11: Add Vinegar
11

Add vinegar.Mix gently.Use only a small amount because vinegar should not overpower the other flavors.

Step 12: Add Seasonings
12

Add white pepper.Add salt if needed.Remember that soy sauce already contains salt.Mix everything well.

Step 13: Add Sesame Oil
13

Drizzle sesame oil over the fried rice.Toss quickly.Sesame oil should be added in a small quantity because it has a strong flavor.

Step 14: Add Spring Onion Greens
14

Add the chopped green parts of the spring onions.Toss the fried rice for approximately 30 seconds.Turn off the heat.

Step 15: Serve Immediately
15

Transfer the Vegetable Fried Rice to serving bowls. Garnish with extra chopped spring onions. Serve hot.

Notes & Tips
Cooking Tips:

Use cold, cooked rice for the best fried rice texture. Avoid using freshly steamed hot rice directly in the wok. Cook on high heat. Prepare all ingredients before starting because stir-frying happens quickly. Do not overcook the vegetables. Keep the vegetables slightly crisp. Add salt carefully because soy sauce is already salty. Use sesame oil in a small amount.

Storage:

 Allow leftover fried rice to cool completely. Store it in an airtight container in the refrigerator. Consume within 2 days. Reheat thoroughly until hot. Avoid reheating rice multiple times.

Serving:

Serve with vegetable Manchurian. Serve with Chinese-style chili sauce. Pair with hot and sour soup. Serve with stir-fried vegetables. Add extra spring onions before serving.

Notes:

Day-old rice gives the best separated texture. You can add mushrooms, bell peppers or broccoli. To make it more filling, add tofu or scrambled egg. Use a large wok if possible to allow the ingredients to cook quickly.

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Questions about this recipe

What is the secret to good Vegetable Fried Rice?

Cold, cooked rice and high-heat stir-frying help keep the rice grains separate and flavorful.

Can I use freshly cooked rice?

Yes, but allow it to cool completely before making fried rice. Day-old rice usually gives the best texture.

Why is my fried rice sticky?

The rice may contain too much moisture or may have been overcooked. Using cooled rice helps prevent stickiness.

Can I add more vegetables?

Yes. Mushrooms, bell peppers, broccoli and beans can also be added.

Can I make this recipe without a wok?

Yes. A large heavy-bottomed pan can be used.

What can I serve with Vegetable Fried Rice?

Serve with Manchurian, stir-fried vegetables, Chinese-style gravy or soup.

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