This is a Chinese inspired easy veg fried rice recipe that I usually make with leftover basmati rice. It is one of my go to meals, and I often prepare it for both lunch and dinner. From start to finish, it takes less than 10 minutes, yet it turns out really delicious every time.
You love fried rice? try my Fried Rice With Mushroom next.
This recipe is even better than takeout and perfect when you are busy and short on time. In the ingredients section below, I have also shared some easy swap options and simple variations so you can adjust it to your taste.
About Veg Fried Rice
This veg fried rice and its other variations originated from China, and nowadays, fried rice is widely cooked and loved all over the world, both in restaurants and at home.
Whenever I visit a chines resturant, I notice they use a large cast iron wok. They cook very fast on high flame, and that is the key secret (high flame + thin cast iron wok). Sometimes the flame even rises around the wok, which looks very attractive, especially when you are hungry.
Veg fried rice is known for its quick cooking method, so it is perfect for a weeknight dinner or lazy dinner ideas. You can make it with a variety of vegetables that you prefer to eat.
This is one of the best recipes to use your leftover rice with the help of some available vegetables in your pantry.
If you want to make it with fresh cooked rice, let the rice cool completely first. Basmati and jasmine rice both work well for this recipe.
Ingredients You’ll Need
- Cooked rice: I’m using leftover basmati long grain rice because it stays separate and works best for fried rice. You can also use jasmine rice or any rice you have.
- Ginger garlic paste: I used store bought ginger garlic paste for convenience. It is optional, so you can skip it or use freshly chopped ginger and garlic if you prefer.
- Oyster sauce: I like using oyster sauce because it adds a rich umami flavor. You can swap it with soy sauce or any sauce you prefer.
- Oil: Any cooking oil works well for this recipe. If you are using olive oil, extra virgin is a good option.
- Salt to taste: Add salt based on your taste, especially since sauces already contain some salt.
- Black pepper: Black pepper adds a mild heat and enhances the overall flavor.
- Green chili sauce: This gives a slight spicy kick. You can replace it with red chili flakes or chili powder if you like.
- Chopped veggies: I used tomato, onion, bell pepper, carrot, and thinly sliced cabbage. You can adjust the vegetables based on what you have on hand.
How to Cook Easy Veg Fried Rice
Preparation: Since fried rice cooks very quickly, it is best to prepare everything before you turn on the stove. Chop all the vegetables thinly so they cook fast and evenly.
1. I am using the same Chinese cast Iron wok, if you don’t have it, a large karahi or skillet works fine. Place a wok on the stove and heat it over a high flame. Add the 1 tablespoon oil and let it get hot.
2. Add all the chopped vegetables along with the 1 tablespoon of ginger garlic paste and salt to taste. Stir quickly on high heat and cook for about 1 minute so the vegetables stay slightly crisp.
3. Add the 3 cups of cooked or leftover rice, ½ tablespoon oyster sauce, 1 tablespoon green chili sauce, and ¼ tablespoon black pepper. Toss everything well and stir with firm movements so the rice mixes evenly with the sauces.
4. Cook for another 1 to 2 minutes on high heat until everything is heated through and well combined.
Your fried rice is ready to serve hot.
FAQs
This usually happens when you use freshly cooked hot rice. Always use cooled or leftover rice so the grains stay separate while stir frying.
Yes, you can easily swap it with soy sauce or skip it completely. The flavor will be slightly different but still delicious.
Long grain rice like basmati or jasmine works best because it stays fluffy and does not stick together.
Restaurants cook on very high heat using a wok, which gives that slightly smoky flavor. Try cooking on high heat and avoid overcrowding the pan.
Yes, just skip oyster sauce or use a plant based alternative. The rest of the ingredients are already vegan friendly.
Store it in an airtight container in the refrigerator for up to 2 days. Reheat on a pan for best texture instead of microwaving.
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Easy Veg Fried Rice Recipe
Ingredients
- 3 cups cooked rice
- 1 tablespoon ginger garlic paste
- ½ tablespoon oyster sauce
- 1 tablespoon oil
- salt to taste
- ¼ tablespoon black pepper
- 1 tablespoon green chili sauce
- ⅓ cup chopped tomato
- ⅓ cup chopped onion
- ⅛ cup chopped bell pepper
- ⅛ cup chopped carrot
- ⅓ cup chopped cabbage
Instructions
Preparation
- Since fried rice cooks very quickly, it is best to prepare everything before you turn on the stove. Chop all the vegetables thinly so they cook fast and evenly.
Cooking
- I am using the same Chinese cast Iron wok, if you don’t have it, a large karahi or skillet works fine. Place a wok on the stove and heat it over a high flame. Add the 1 tablespoon oil and let it get hot.
- Add all the chopped vegetables along with the 1 tablespoon of ginger garlic paste and salt to taste. Stir quickly on high heat and cook for about 1 minute so the vegetables stay slightly crisp.
- Add the 3 cups of cooked or leftover rice, ½ tablespoon oyster sauce, 1 tablespoon green chili sauce, and ¼ tablespoon black pepper. Toss everything well and stir with firm movements so the rice mixes evenly with the sauces.
- Cook for another 1 to 2 minutes on high heat until everything is heated through and well combined.
- Your fried rice is ready to serve hot.
Notes
- Always use cold or leftover rice so the grains stay separate.
- Cook on high heat for the best flavor and texture.
- Do not overcook vegetables, keep them slightly crisp.
- Serve immediately for the best taste and freshness.
