Best 17 Vegetable Fried Rice Recipes

VEGETABLE FRIED RICE

Steps:

• Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that's only half set, about 10 seconds; scoop onto a plate.
• Add the remaining tablespoon oil, then add the spinach, broccoli, bell pepper, carrots, snow peas, garlic, ginger, soy sauce and 1/4 teaspoon salt and stir-fry until crisp-tender, about 2 minutes.
• Add the rice, stirring to break up any clumps, and spread it out in the skillet. Cook until heated through, about 3 minutes. Return the egg to the skillet and cook, stirring and breaking up the egg, to mix it in thoroughly, about 1 minute. Season with additional salt if needed. Stir in the sesame oil and serve.

BEEF AND VEGETABLE FRIED RICE

Steps:

• Whisk scallions, minced garlic, minced ginger, 1 cup water, 6 tablespoons soy sauce, 6 tablespoons sugar, and cornstarch together in a large bowl. Add beef; mix gently to coat. Cover with plastic wrap and refrigerate for 1 hour.
• Whisk 1 1/3 cups water, 1/2 cup sugar, and 1/2 cup plus 2 tablespoons soy sauce in a bowl to make the sauce.
• Spray a large skillet with cooking spray; warm over medium-high heat. Whisk eggs together in a bowl. Pour into the skillet; cook and stir until eggs are set, about 5 minutes. Transfer scrambled eggs to a bowl.
• Heat sesame oil in the same skillet over medium-high heat. Add diced garlic and diced ginger. Saute until golden brown and fragrant, about 2 minutes. Add carrots and onion; saute until carrots are tender and onions are translucent, about 5 minutes.
• Strain beef from marinade and add to skillet. Cook and stir until beef can be easily pulled apart with a fork, 5 to 7 minutes.
• Stir in bean sprouts; cook until translucent, about 1 minute. Add corn and peas; cook and stir until heated through, about 2 minutes. Create a pocket in the center of the skillet and slowly add rice, stirring to incorporate, about 1 minute. Add sauce and stir until rice is evenly coated, about 1 minute. Add scrambled eggs, stir and let heat through, about 1 minute.

VEGETABLE FRIED RICE

Steps:

• In a large nonstick skillet, saute onion in oil until tender. Add ginger and garlic; saute 1 minute longer or until garlic is tender. Add the teriyaki sauce, lime juice, brown sugar, salt and hot pepper sauce; bring to a boil. Reduce heat; cook and stir for 2 minutes. Add rice and mixed vegetables; cook and stir over medium heat until vegetables are tender.

VEGETABLE SHRIMP FRIED RICE

Steps:

• In a large non-stick skillet or wok, heat oil over medium high heat.
• Add some of the grated garlic and ginger for 30 seconds.
• Next add shrimp and cook quickly until they turn pink.
• Remove and set aside.
• If needed, add a little more canola oil to wok.
• Add beaten eggs.
• I swirl the wok to coat the bottom with the egg.
• It will cook very quickly.
• Once eggs are set, you can chop them up smaller pieces.
• Then remove from the pan and set aside as well.
• Again if needed, add a little more canola oil to the wok.
• Add the rest of the grated garlic and ginger.
• Then add the pea pods and green onion and cook for about 1 minute.
• Splash in some of the soy sauce and sesame oil.
• Mix with vegetables.
• Add rice and cooked egg.
• Toss quickly to mix rice with soy sauce.
• Stir in whatever is left of the soy sauce (this part can be to taste if you don't like too much sodium).
• Fold bean sprouts into warmed rice, for about 30 seconds.
• Add shrimp, top with some scallion, and serve.

VEGETABLE AND BLACK-BEAN FRIED RICE

Steps:

• Heat 1 tablespoon oil in a large nonstick skillet over high. When it shimmers, add eggs and cook, undisturbed, 10 seconds. Stir with a spatula until just set, about 30 seconds; transfer to a plate.
• Add 2 tablespoons oil and mushrooms to skillet; season with salt and pepper. Cook, stirring occasionally, until golden, 6 to 8 minutes. Add remaining 1 tablespoon oil, scallions, cilantro stems, and bell pepper; season with salt and pepper. Cook until soft, about 5 minutes more. Stir in hot sauce and rice. Spread mixture in a single layer and let cook, undisturbed, until underside crisps slightly, about 5 minutes.
• Stir in beans and cook until warm, about 1 minute. Fold in eggs and cilantro leaves; season to taste. Serve with avocado, scallion greens, tortilla chips, and more hot sauce.

EGG AND VEGETABLE FRIED RICE

Steps:

• Heat vegetable oil in a large skillet over medium-high heat.
• Stir sausage and egg into the hot oil; cook while stirring to scramble the eggs until they begin to firm, about 2 minutes. Season egg mixture with 1 teaspoon salt; add bok choy. Cook and stir until the bok choy begins to wilt, 2 to 3 minutes.
• Break rice into small pieces and add to the skillet; cook while stirring to break the rice into individual grains

VEGETABLE FRIED RICE

Steps:

• Stir together soy sauce, vinegar, and sugar until sugar is dissolved. In a large nonstick skillet or wok, heat 1 teaspoon oil over medium-high. Add egg and cook until set; transfer to a cutting board. Add remaining 1 tablespoon oil to skillet. Add carrot and cook, stirring, until softened, 3 minutes. Add scallion, ginger, and garlic and cook until scallion is soft, 2 minutes. Add rice and cook, tossing, until warmed through, 2 minutes. Add spinach and cook until wilted, 2 minutes. Add soy sauce mixture and cook, stirring, until liquid is absorbed, 1 to 2 minutes. Coarsely chop egg and stir into rice.

VEGETABLE FRIED RICE

Steps:

• In a saucepan bring water to a boil. Stir in rice. Reduce heat, cover and simmer for 20 minutes.
• Meanwhile, heat peanut oil in a large skillet or wok over medium heat. Add onions, bell pepper, garlic and pepper flakes, to taste. Cook 3 minutes, stirring occasionally.
• Increase heat to medium-high and stir in cooked rice, green onions and soy sauce. Stir-fry for 1 minute. Add peas and cook 1 minute more. Remove from heat. Add sesame oil and mix well. Garnish with peanuts, if desired.

VEGETABLE LOVERS' FRIED RICE

Steps:

• Place rice and water in a medium saucepan, and bring to a boil. Reduce heat, cover, and simmer 20 minutes, or until rice is tender. Transfer to a medium container, and place in the refrigerator 1 hour, or until chilled.
• Heat 1 tablespoon oil in a medium skillet over medium heat. Stir in the onion and garlic, and cook until tender.
• In a medium bowl, blend eggs and 1 tablespoon soy sauce. Stir into the medium skillet, and cook until no longer runny. Remove onion, garlic, and eggs from heat, and set aside. Chop any large egg chunks into small pieces.
• Heat the remaining oil in a large, heavy skillet over medium heat. Stir in the celery, mushrooms, and green pepper. Cook until tender but firm. Stir in rice, bamboo shoots, carrots, and snow peas. Season with remaining soy sauce. Cook and stir 5 minutes, or until rice is heated through. Mix in the onion, garlic, and eggs.

TWISTED CURRY VEGETABLE FRIED RICE

Steps:

• Heat oil in a large skillet or wok over medium heat. Add garlic; cook until fragrant, about 2 minutes. Add frozen vegetables; cook until heated through, about 5 minutes. Stir in rice, egg whites, lemon juice, cayenne pepper, salt, curry powder, and black pepper. Increase heat to medium-high. Saute, stirring every 3 or 4 minutes, until thoroughly combined and heated through, 10 to 15 minutes.

VEGETABLE FRIED RICE

Steps:

• Mix soy sauce and lime juice; set aside.
• In skillet, heat oil over medium heat.
• Add onion and garlic; cook, stirring, 1 minute.
• Stir in red pepper and carrots; cook until crisp-tender, 2-3 minutes.
• Add rice; cook, stirring, 2 minutes.
• Add soy sauce mixture; cook stirring, 2 minutes.
• Add peas; cook 2 minutes.
• Sprinkle with cilantro and, if desired, garnish with scallion.

VEGETABLE FRIED RICE

Steps:

• Heat sesame oil and canola oil in a large pan or a wok over medium-high heat until the oil shimmers. Add the vegetables and stir constantly until they have started to soften and brown, about 4 minutes.
• Toss in the rice, and use a wooden spoon or spatula to break up the clumps. Some of the rice will stick to the pan, but don't panic. The older and drier the rice, the longer this takes. If it starts sticking a lot, add a dash of rice wine vinegar or water. Keep stirring until the rice softens and becomes slightly translucent.
• Add the frozen Stir-Fry Sauce cubes, and keep stirring as they melt and coat the rice. Transfer the rice into a bowl and season to taste with soy sauce, rice wine vinegar, fish sauce or hot sauce, or all four.

BALINESE VEGETABLE CURRY WITH FRIED RICE: NASI GORENG

Steps:

• In a food processor, puree the shallots, garlic, ginger, turmeric, nuts, shrimp paste, lemongrass, coriander, chile, tomato paste, and tamarind juice and puree until smooth.
• Prepare a hot skillet coated with the oil. Add the pureed mixture and cook until fragrant, about 5 minutes. Reduce the heat to low, add the kaffir lime leaves, stock, and coconut milk and simmer until the mixture becomes a sauce consistency, about 10 minutes. Remove the kaffir lime leaves and season with the salt and pepper. Just before serving, mix in the blanched vegetables with the sauce and heat thoroughly. Season with salt and pepper and check for flavor.
• In a large pasta bowl, fill with the rice and top with vegetable curry. Garnish with fried shallots.
• In a wok on high heat, coated lightly with oil, stir-fry the shallots and garlic until lightly brown, about 2 minutes. Add the ginger, lemongrass, sambal, soy, and eggs and quickly mix. Add the rice, chiles, and cilantro. Season with salt and pepper, if necessary and check for flavor.
• Toss the shallots with the flour and fry in a 350 fryer until crispy. Remove from the fryer and drain on paper towels. Season with the salt.

VEGETABLE FRIED RICE

Steps:

• In a skillet, saute onion in oil until tender.
• Add ginger and garlic, saute 1 more minute.
• Add teriyaki sauce, lime juice, brown sugar, salt and hot sauce.
• Bring to a boil, reduce heat and cook and stir 2 minutes.
• Add rice and vegetables, cook and stir until vegetables are tender.

LEEANN CHIN VEGETABLE FRIED RICE RECIPE - (4/5)

Steps:

• Heat 1 tbsp oil in wok; add chopped onions and stir-fry until onions turn a nice brown color, about 8-10 minutes; remove from wok. Allow wok to cool slightly. Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside Add 1/2 tbsp oil to wok, swirling to coat surfaces; add egg mixture; working quickly, swirl egg until egg sets against wok; when egg puffs, flip egg and cook other side briefly; remove from wok, and chop into small pieces. Heat 1 tbsp oil in wok; add carrots, peas, and cooked onion; stir-fry for 2 minutes. Add rice, green onions, and bean sprouts, tossing to mix well; stir-fry for 3 minutes Add 2 tbsp of light soy sauce and chopped egg to rice mixture and fold in; stir-fry for 1 minute more; serve Set out additional soy sauce on the table, if desired

ASIAN GLAZED GICKEN WITH VEGETABLE FRIED RICE RECIPE

Steps:

• 1. Prep ingredients Bring a large saucepan of salted water to a boil. Scrub carrots, quarter lengthwise, then cut crosswise into ¼- inch pieces. Trim ends from scallions and thinly slice. Peel and finely chop 2 teaspoons garlic. In a small bowl, combine tamari, ¼ cup vinegar, 2 tablespoons water, and 4 teaspoons sugar; stir to dissolve sugar. 2. Cook rice Add rice to boiling water, and cook (like pasta) stirring occasionally until almost tender, about 8 minutes. Add carrots and cook until tender, about 4 minutes. Drain, rinse well with cold water, and drain again. 3. Cook chicken Pat chicken dry and season all over with salt and pepper. Heat 2 teaspoons oil in a large nonstick skillet over high. Add chicken and cook on one side until golden, about 5 minutes. Flip chicken and add tamari mixture to skillet and cook, until chicken is cooked through and sauce is reduced to ⅓ cup, about 2 minutes. Remove skillet from heat. 4. Sauté Aromatics Turn chicken to coat in glaze and transfer to a plate; cover to keep warm. Transfer glaze to a bowl. Rinse out skillet and wipe dry. Heat 2 tablespoons oil in skillet over high. Add garlic and half of the scallions and cook, stirring frequently, until fragrant, about 30 seconds. 5. Finish rice & serve Add peas, rice, and carrots to skillet; cook, stirring, to heat through, about 2 minutes. Add glaze and stir to coat; season to taste with salt and pepper. Serve fried rice topped with chicken and any juices and garnish with remaining scallions. Enjoy 6. Take it to the next level Sneak in even more veggies by subbing in some cauliflower or broccoli rice in place of all or some of the cooked rice.

VEGETABLE FRIED RICE

Steps:

• Cook rice according to package directions.
• Rinse in colander under cold water until cool.
• Drain; set aside.
• Meanwhile, whisk vinegar, soy sauce and sesame oil in small bowl.
• Set aside.
• Heat vegetable oil in large nonstick skillet over medium-high heat.
• Cook ginger 3 minutes, stirring twice, until golden and crisp.
• Remove with slotted spoon to paper towels to drain.
• Add onions and garlic to skillet; cook 3 minutes.
• Stir in corn, peas and green onions; cook 5 minutes.
• Add rice and vinegar mixture; cook 2 minutes until rice is heated through.
• Stir in reserved ginger.