Vegetable Fried Rice Recipe

Name: Vegetable Fried Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Diced Red Onion; 1/4 cups Diced Carrots; 1/4 cups Sliced Mushrooms, Like Shiitakes; 1/4 cups Diced Bell Pepper; 1/4 cups Green Peas; 1 whole Scallion, Chopped; 1/2 cups Bean Sprouts; 3 cups Cooked White Rice; 2 whole Eggs; 2 Tablespoons Oil, Divided; 2 teaspoons Dark Soy Sauce Or Mushroom Soy Sauce; 1 teaspoon Regular, Light Or Seasoned Soy Sauce; 1 teaspoon Salt; 1/4 teaspoons Ground White Pepper

Servings: persons

1/2 cups Diced Red Onion
1/4 cups Diced Carrots
1/4 cups Sliced Mushrooms, Like Shiitakes
1/4 cups Diced Bell Pepper
1/4 cups Green Peas
1 whole Scallion, Chopped
1/2 cups Bean Sprouts
3 cups Cooked White Rice
2 whole Eggs
2 Tablespoons Oil, Divided
2 teaspoons Dark Soy Sauce Or Mushroom Soy Sauce
1 teaspoon Regular, Light Or Seasoned Soy Sauce
1 teaspoon Salt
1/4 teaspoons Ground White Pepper

1
Dice all of your veggies so all of them have the same uniform shape and set them aside in neat piles. The exception is the mung bean sprouts, which just need to be cleaned and trimmed.
2
Take out your cooked rice and break up any clumps of rice onto a plate. Generally, the best time to make this dish is if you have leftover rice in the fridge but if you don't, just let your cooked rice cool uncovered on a plate. Wash and wet your hands with cold water and handling the rice while breaking up clumps will be much easier!
3
Beat eggs in a bowl in a bowl and scramble them in a pan using 1 tablespoon of oil. Cut the scrambled eggs with your spatula so you don't get large clumps of egg.
4
Heat the wok on the highest setting and add the remaining 1 tablespoon of oil, red onion and carrots and stir for about 30 seconds. Next, add the mushroom, peppers, peas, and bean sprouts and stir-fry for another 30 seconds. Add in your rice. Stir the mixture together for a minute to heat up the rice. Be sure to firmly scrape the bottom of the wok with your spatula to prevent the rice from sticking. A hot wok is also a must to prevent sticking but ensure that you scrape the bottom of the wok as you mix.
5
Once the rice is warmed, add the soy sauces, salt, and white pepper and stir-fry for another minute. As the rice and the wok heat up, your wok-bottom-scraping pays off with a non-stick effect. Add your egg and give it a final mix. Plate, garnish with scallions, and dig in.

678

kcal

Calories

Fat

118

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cups Diced Red Onion, 1/4 cups Diced Carrots, 1/4 cups Sliced Mushrooms, Like Shiitakes, 1/4 cups Diced Bell Pepper, and more.

Yes, Vegetable Fried Rice falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegetable Fried Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions