This Chinese-style veggie egg fried rice is the dish I make when I want an easy stir-fry dish full of vegetables for my family dinner. It is flavourful and ready in less than 30 minutes!
Veggie Egg Fried Rice Recipe
I love this dish: It is quick, cooked white rice mixed with eggs and lots of vegetables, drizzled with a layer of soy sauce, oyster sauce and sriracha.
This vegetable fried rice recipe is ideal for meal-prep; I sometimes double the recipe and divide it into small batches, keeping it refrigerated until needed. I also found it reheats perfectly on the stove or in the microwave.
We will cook the rice in this recipe, but I highly suggest using any leftover rice you have. To do so, take the rice out of the fridge, break up any clumps and leave it on the kitchen table to come up to room temperature before using it.
For me, light soy sauce is ideal for stir-fry dishes I actually don't like dark soy sauce, and I found it to be a little bitter.
I also try my best to cut the veggies uniformly so they cook at the same rate. I also prefer to use a heavy pan, skillet or wok for all my stir-frying dishes so that the veggies do not get stuck or burn while frying.
I don't recommend using frozen veggies or cold vegetables while cooking fried rice as they become too soft because of the moisture.
Ingredients
- Cooked jasmine rice: I use jasmine rice you can use any long grain rice. you like. Avoid using short-grain rice as they have more starch content.
- Sesame oil: Adding sesame oil elevates the flavour of the dish. The nutty taste gives an extra kick to the vegetable fried rice.
- Light soy sauce: I use light soy sauce, it adds a great flavour to the recipe. You can also use dark soy sauce.
- Oyster sauce: It adds a great boost of flavour to the dish.
- Sriracha: I like to add a small amount of Sriracha for a spicy kick.
- Eggs: I use just 3 large eggs but you can double that, if you want.
- Onion: I finely chop it.
- Olive oil: I prefer to use olive oil for a rich flavour. However, you can replace it with butter if you like.
- Carrots: Using diced carrots give a crunchy texture to the dish.
- Ginger & Garlic: Make sure to use freshly minced ginger and garlic.
- Bell pepper: It adds a great crunch to this dish. I use yellow and red bell peppers.
- Parsley: Garnishing your dish with fine chopped Parsley is optional, but it gives a lovely look and taste to the dish.
How To Make Veggie Egg Fried Rice?
Cook the rice: To have 4 cups of cooked rice, you need to use 1.5 cups of uncooked rice. In a small pot, add the rice and 2.5 cups of water and salt over medium-high heat. Bring to a boil, then reduce the heat to low, simmer until all the liquids absorbed and the rice is fully cooked.
Pro Tip: Always rinse the rice well to get rid of the excess starch as it prevents the rice from turning sticky.
Cook the eggs: Heat some oil (olive oil and sesame oil) in a small skillet, then add the eggs, stir until the eggs are cooked, transfer into a bowl and set aside.
Make the sauce: In a small bowl, mix sesame oil, oyster sauce, sriracha, and soy sauce, then set aside.
Saute' the veggies: Heat the oil in a medium-size skillet over medium heat, then saute onion, bell pepper and carrot for 3-4 minutes or until they become soft.
Fry the rice: Add the rice and fry for 3-4 more minutes (stir occasionally).
Assemble everything: Add the cooked eggs and pour the sauce over the mixture cook for 1-2 minutes, then reduce the heat and cook for a few minutes more until the rice is not wet.
Garnish with some finely chopped green onion and serve.
Recipe Variations
- You can add other vegetables such as cabbage, broccoli, mushrooms and even green beans.
- Feel free to add seasonings like sesame seeds, dried basil, oregano or thyme.
- You can add different proteins like chicken, shrimp or tofu.
- To make a healthier version of the fried rice, you can use brown rice and add extra veggies.
- Add pineapple along with the veggies, which adds a sweet and sour flavour to the dish.
How To Serve
Serve this dish with Baked BBQ Chicken Legs, Oven Baked Chicken Thighs, Chicken Rogan Josh or Maple Chicken Thighs.
Recipe FAQs
Chinese restaurants use jasmine rice to make fried rice as it has a great texture and flavour, making it perfect for this dish.
Your fried rice may be sticky as there is starch content in the rice. Always rinse the rice to get rid of the excess starch. The starch makes the fried rice sticky and mushy. Adding adequate oil ensures that the rice doesn’t stick.
You can store fried rice in the fridge for 2-3 days in an air-tight container. But it is best to consume it as soon as it is prepared.
You can steam them in an instant pot for about 5 minutes or fry them in the skillet for a few minutes.
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Recipe Card
Veggie Egg Fried Rice
Equipment
Ingredients
- 4 cups cooked jasmine rice or any long grain rice
- 1 tablespoon sesame oil
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sriracha
- 3 eggs
- 2 bell peppers , chopped
- ¾ cup onion , chopped
- 3 tablespoon olive oil
- ¾ cup carrots , diced
- 1.5 tablespoon fresh ginger , minced
- 1 tbsp garlic , minced
- 2 tablespoon parsley , chopped (optional)
Instructions
- Cook the rice: To have 4 cups of cooked rice, you need to use 1.5 cups of uncooked rice.
- In a small pot, add the rice and 2.5 cups of water and salt over medium-high heat. Bring to a boil, then reduce the heat to low, simmer until all the liquids absorbed and the rice is fully cooked.
- Cook the eggs: Heat some oil in a small skillet, then add the eggs, stir until the eggs are cooked, transfer into a bowl and set aside.
- Make the sauce: In a small bowl, mix sesame oil, oyster sauce, sriracha, and soy sauce, then set aside.
- Saute' the veggies: Heat the oil in a medium-size skillet over medium heat, then saute onion, bell pepper and carrot for 3-4 minutes or until they become soft.
- Fry the rice: Add the rice and fry for 3-4 more minutes (stir occasionally).
- Assemble everything: Add the cooked eggs and pour the sauce over the mixture cook for 1-2 minutes, then reduce the heat and cook for a few minutes more until the rice is not wet.
- Garnish with some chopped green onion and serve.
Notes
- Always rinse the rice well to get rid of the excess starch as it prevents the rice from turning sticky.
- I don't recommend using frozen veggies or cold vegetables while cooking fried rice as they become too soft because of the moisture.
- Make sure to cut the veggies uniformly so they’ll cook at the same rate.
- Use a heavy pan, skillet or wok for stir-frying so that the veggies do not get stuck or burn while frying.
- You can make vegetable fried rice using leftover rice. ; to do so, take the rice out of the fridge, break up any clumps and leave it on the kitchen table to come up to room temperature before using it.
Francies says
Easy fried rice recipe and tastes delicious. Chinese stir-fry is my favourite dish because it is healthy and super quick.
Camila says
I love this Chinese fried rice; It is so tasty and healthy.
Beth J says
A good way to sneak veggies into a meal, good for kids and sometimes for adults 🙂
Eleanor says
A lovely and festive meal. My son loves it because it is colourful and I loved it because it is healthy.
Olivia says
I loved this recipe; the rice is so fluffy and delicious. Super easy dinner!