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homemade asian vegetable fried rice

Vegetable Fried Rice

This restaurant-style vegetable fried rice delivers authentic Asian flavors using simple ingredients you probably already have in your kitchen. Perfectly seasoned with soy sauce and loaded with colorful vegetables, it's a complete meal that's ready in under 30 minutes and beats takeout every time.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Side Dish
Cuisine: Chinese
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup uncooked rice or 3 cups cooked, basmati/jasmine
  • 2 tbsp oil peanut, sunflower, or avocado
  • 1 tbsp chopped garlic
  • ¼ –½ cup finely chopped carrots
  • ¼ cup chopped bell peppers
  • ¼ cup chopped French beans
  • ¼ cup cabbage or ¾ cup sliced mushrooms
  • ¼ cup chopped green onions
  • 1 green chili slit (optional)
Seasonings:
  • 1 tbsp soy sauce or tamari, to taste
  • 1 tsp vinegar rice or apple cider
  • ¼ tsp salt
  • ½ tsp crushed black pepper

Equipment

  • Chopping Board
  • Chef's Knife
  • Wok

Method
 

  1. Cook rice according to package directions and allow to cool completely.
  2. Heat oil in a large wok or skillet over medium-high heat.
  3. Add chopped garlic and sauté until fragrant, about 30 seconds.
  4. Add carrots, French beans, bell peppers, and cabbage or mushrooms. Stir-fry until vegetables are tender-crisp, about 3-4 minutes.
  5. Add green chili and green onions, cooking for 1-2 minutes more.
  6. Stir in the cooled rice, breaking up any clumps with your spatula.
  7. Add soy sauce, vinegar, salt, and crushed black pepper. Mix everything well to distribute seasonings evenly.
  8. Continue frying for 3-5 minutes, stirring frequently, until rice is heated through and slightly crispy.

Notes

Day-old refrigerated rice works best as it's drier and won't become mushy during stir-frying.
Feel free to substitute vegetables based on what you have available - broccoli, snap peas, corn, or zucchini all work well.
Adjust soy sauce quantity to taste, starting with less and adding more as needed.
For added protein, scramble 2 eggs in the pan before adding vegetables, then proceed with recipe.
Store leftovers in refrigerator for up to 3 days and reheat in a skillet for best texture.
For gluten-free version, use tamari instead of regular soy sauce.
Add a squeeze of fresh lime juice before serving for extra brightness.