Vegetable fried rice is a quick takeaway favourite made in a hot wok with day-old rice, crunchy vegetables and a touch of soy sauce. It is ready in 15 minutes. It is a great way to use up leftover rice and any vegetables in the fridge.
Why You Will Love This Vegetable Fried Rice
- Ready in 15 minutes with simple ingredients
- Fluffy, separate grains with a smoky wok flavour
- A flexible way to use up leftover rice and vegetables
Ingredient Notes
Cooked rice: Cold, day-old rice works best. Vegetables: Carrot, beans, capsicum, cabbage and spring onion. Soy sauce and vinegar: Season the rice. Garlic, ginger and white pepper: Add the classic Indo-Chinese flavour.
Tips for Restaurant-Style Fried Rice
Day old rice gives separate grains, so spread freshly cooked rice on a tray to dry if you need it sooner. Cook on very high heat and in small batches for wok flavour. Keep the vegetables crisp by stir-frying them briefly.
Serving and Storage
Serve hot with Veg Manchurian, chilli paneer or a simple curry. Leftovers keep for one day in the refrigerator and should be reheated until piping hot.
Frequently Asked Questions
Why use day-old rice for fried rice?
Cold, day-old rice is drier and firmer, so the grains stay separate in the wok. Freshly cooked rice is soft and sticky and tends to clump.
How do I get restaurant-style flavour at home?
Use a very hot wok, cook in small batches and add the sauces at the edge of the pan so they sizzle. Fresh garlic, spring onion and a dash of white pepper also help.
Can I use freshly cooked rice?
Yes. Spread it on a tray and let it cool and dry for 20 to 30 minutes, or chill it in the refrigerator before frying.
Which vegetables work best?
Carrots, beans, capsicum, cabbage, peas and spring onions are popular. Cut them small and cook them quickly to keep them crisp.
Can I make it vegan?
The recipe is vegetarian and can be vegan if no egg is added. Tofu or extra vegetables add protein.
How should I store leftovers?
Cool quickly and refrigerate for up to a day. Reheat until steaming hot throughout.
More Recipes You Will Love
- Veg Manchurian: crispy vegetable balls in a tangy Indo-Chinese sauce
- Hot and Sour Soup: peppery, tangy soup to start the meal
- Chicken 65: spicy fried South Indian starter
- Bibimbap: colourful Korean rice bowl with vegetables and egg
Vegetable Fried Rice
Description
Vegetable fried rice is a quick takeaway favourite made in a hot wok with day-old rice, crunchy vegetables and a touch of soy sauce. It is ready in about 15 minutes and is a great way to use up leftover rice. This recipe covers prepping the vegetables, getting the wok properly hot and tossing everything in stages, so you get fluffy, separate grains with that smoky wok flavour at home.Ingredients:
Instructions
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Break Up the Cold Rice
Take the 3 cups of cooked basmati rice out of the fridge. Tip it onto a plate or tray and break up any clumps with a fork or your fingers until the grains are separate.Tip: Cold, day-old rice is drier and firmer, so the grains stay separate in the wok. If you only have fresh rice, spread it on a tray and chill it for 30 minutes first. -
Dice the Carrot and Chop the Beans
Peel and finely dice the 1 carrot into pieces about 5 mm across. Trim and chop the 1/2 cup of green beans into small pieces about 1 cm long.Tip: Cut the hard vegetables small so they cook quickly in the hot wok and stay crisp and tender. -
Shred the Cabbage and Dice the Capsicum
Shred the 1/2 cup of cabbage finely and dice the 1 capsicum into 1 cm pieces. Keep them in a separate bowl from the carrot and beans.Tip: Cabbage and capsicum cook faster than carrot and beans, so they go into the wok later. Keeping them in separate piles makes this easy. -
Mince the Garlic and Slice the Spring Onions
Mince the 3 garlic cloves and slice the 3 spring onions, keeping the white and green parts separate. The green parts are for finishing the dish.Tip: Fresh spring onion greens added at the end give the fried rice its fresh aroma and bright colour. -
Mix the Sauce
In a small bowl, mix 2 tablespoons of soy sauce, 1 teaspoon of vinegar and 1/2 teaspoon of white pepper. Keep it right beside the stove.Tip: Fried rice cooks very quickly, so there is no time to measure while the wok is hot. Mixing the sauce in advance lets you add it in a single go. -
Heat the Wok Until Smoking
Place a large wok or wide frying pan over the highest heat for 2 minutes, until it is smoking hot. Add 2 tablespoons of oil and swirl it around the sides of the wok.Tip: A very hot wok is what gives fried rice its smoky wok flavour. If the pan is not hot enough, the rice will steam and turn sticky. -
Stir-Fry the Garlic and Spring Onion Whites
Add the minced garlic and the white parts of the spring onions and stir-fry for 15 to 20 seconds, until fragrant but not brown.Tip: Garlic burns in seconds in a hot wok, so move quickly to the next step as soon as you smell it. -
Cook the Carrot and Beans for 2 Minutes
Add the diced carrot and chopped beans and stir-fry on high heat for 2 minutes, tossing constantly, until they are bright and just starting to soften.Tip: Keep the vegetables moving so they cook evenly. They should still be crisp, as they will cook a little more later. -
Add the Cabbage and Capsicum
Add the shredded cabbage and diced capsicum and toss over high heat for 1 minute, until they start to wilt but still have some bite.Tip: Cook the cabbage and capsicum only briefly, so they stay crunchy and keep their colour. -
Add the Cold Rice
Push the vegetables to the side of the wok. Add the cold rice to the centre, spreading it out, and let it sit for 20 to 30 seconds, then toss it with the vegetables for about 1 minute, until it begins to heat through.Tip: Cook in small batches over very high heat for the best wok flavour. If your wok is small, fry the rice in two batches. -
Add the Sauce and Toss for 3 Minutes
Drizzle the soy sauce mixture around the edge of the wok so that it sizzles on the hot metal. Toss everything together for about 3 minutes, until the rice is hot, evenly coloured and the grains are separate.Tip: Pouring the sauce around the edge caramelises it slightly and adds a smoky flavour. Keep tossing so that the rice does not stick. -
Taste and Adjust
Taste the rice and add a pinch of salt or a few more drops of soy sauce if needed. Remove the wok from the heat.Tip: Soy sauce is salty, so taste before adding any salt. If you like a stronger flavour, add a little more white pepper. -
Finish with Spring Onion Greens and Serve
Scatter the green spring onion tops over the rice and give it one last quick toss. Serve hot, straight from the wok, with Manchurian, chilli paneer or a simple curry.Tip: Fried rice is best eaten straight away. Cool leftovers quickly, refrigerate for up to a day and reheat until steaming hot.
Note
Day old rice gives separate grains. Cook on very high heat and in small batches for wok flavour.Frequently Asked Questions
Can I add egg?
Yes. Scramble 2 eggs in the wok first and mix in at the end.
Why is my rice mushy?
Use cold dry rice and avoid overcrowding the wok.