• Skip to main content
  • Skip to primary sidebar
Supper in the Suburbs
menu icon
go to homepage
  • Recipes
  • Go Vegan!
  • Learn to Cook
  • Grow Your Own

subscribe
search icon
Homepage link
  • Recipes
  • Go Vegan!
  • Learn to Cook
  • Grow Your Own

×
Home » Meal Planning » Dinner

Vegetable Fried Rice

Published: Feb 25, 2018 · Modified: May 16, 2021 by Emma · This post may contain affiliate links · 5 Comments

  • Facebook
  • X
  • LinkedIn
  • Email

Vegetable fried rice is a fantastic "all-in-one" dish which is perfect for using up leftovers or veggies that are past their best. Get the recipe below.

Cooking with leftovers

Fried rice dishes are mainly found in the south of China where leftover rice has been fried with egg, meat and vegetables for years. It is the kind of dish that is cooked when times are tough to make expensive meat and egg go a little bit further. It is also delicious!

Whether you use leftovers or decide to cook this from scratch its a simple dish that is packed full of flavour. I've skipped the meat on this occasion to make a vegetarian friendly dish. Jon absolutely loves it when I tell him we're having fried rice for dinner so it must be good!

If you want to find out more about vegetarian Chinese food you can find my guide here.

Vegetable fried rice is an easy all in one lunch or dinner. Get the recipe at Supper in the Suburbs!

Customise it!

You can swap out any of the veggies for ones you have lurking around the kitchen. I've included my favourite vegetables in the recipe as a starting point.

Mushrooms are a delicious addition which you won't find here. I like to have a contrast of textures and like my veggies diced small and on the crunchy side. That being said, feel free to chuck them in if you wish.

Whatever you do, don't be tempted to skip the garlic or ginger. These, along with the spring onions, are the keystone of Chinese cooking and it won't taste the same without them!

I've used brown rice for my recipe but you could just as easily use white rice. If you do, make sure the white rice is slightly under cooked before adding it to the pan. Otherwise, it will overcook and become stodgy.

Vegetable fried rice is an easy all in one lunch or dinner. Get the recipe at Supper in the Suburbs!

The recipe

Vegetable fried rice is an easy all in one lunch or dinner. Get the recipe at Supper in the Suburbs!

Vegetable Fried Rice

Emma
A quick and easy one pan dish that will rival your local Chinese Take Away!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 20 minutes mins
Total Time 25 minutes mins
Course Side Dish
Cuisine Chinese
Servings 2 people
Calories 512.52 kcal

Ingredients
  

  • 150 grams brown rice
  • 1 handful edamame frozen
  • 2 tablespoon sesame oil
  • 4 spring onions sliced
  • 1 red pepper diced
  • 1 carrot diced
  • 1 inch root ginger grated
  • 2 cloves garlic grated
  • 2 eggs beaten
  • 2 tablespoon light soy sauce
  • sesame seeds to garnish

Instructions
 

  • Begin by cooking the brown rice according to the instructions, 2 minutes before the rice is done add in the frozen edamame.
  • Take the rice and edamame off the heat once cooked and drain thoroughly, patting down with kitchen roll (if necessary) to remove any excess quater.
  • In a frying pan or wok, heat the sesame oil.
  • Add in the spring onions, red pepper and carrot.
  • Cook the vegetables on a high heat, stiring frequently, until they begin to softer (2-4 minutes).
  • Add the ginger and garlic to the pan and cook on a medium heat for a further 2 minutes (again, stiring frequently).
  • Add the rice and edamame to the pan and combine with the vegetables.
  • Push the rice mix to one side and add the beaten egg to the pan.
  • Let the egg cook slightly before combining with the rice.
  • Stir together and cook for a further 2 minutes.
  • Add the soy sauce before serving.
  • Garnish with sesame seeds if desired.

Nutrition

Calories: 512.52kcalCarbohydrates: 68.38gProtein: 14.69gFat: 20.58gSaturated Fat: 3.83gPolyunsaturated Fat: 7.57gMonounsaturated Fat: 7.93gTrans Fat: 0.01gCholesterol: 163.68mgSodium: 1099.22mgPotassium: 618mgFiber: 5.58gSugar: 5.08gVitamin A: 7435.43IUVitamin C: 83.61mgCalcium: 90.8mgIron: 3.33mg
Keyword black sesame seeds, carrot, edamame, egg, garlic, ginger, red pepper, rice, sesame oil, soy sauce, spring onions
Tried this recipe?Let us know how it was!

More Chinese inspired recipes

Tofu, Broccoli and Chinese Mushrooms in garlic sauce

Tofu, Broccoli and Chinese Mushrooms in garlic sauce

Hot and sour aubergines with caramelised chilli peanuts

Hot and sour aubergines with caramelised chilli peanuts

Flaky Spring Onion Pancakes (egg and dairy free, vegan)

Flaky Spring Onion Pancakes

Egg fried rice is a quick and easy dish that can be served up as part of a Chinese feast or eaten on its own. Get the recipe in time for Chinese New Year at Supper in the Suburbs!

Egg Fried Rice

More Dinner

  • A baked Vegan Spiral Spanakopita on a plate on top of green and white napkins on a white marble counter top
    Vegan Spiral Spanakopita
  • A Vegan Grilled Vegetable Mille-Feuille topped with micro herbs, on a plate with an orange napkin
    Vegan Grilled Vegetable Mille-Feuille
  • A bowl of Vegan Tonkotsu Ramen topped with smoked tofu, shitake mushrooms, sweetcorn and spring onions
    Vegan Tonkotsu Ramen
  • Vegan Baked Gnocchi topped with basil and served on a blue plate
    Vegan Baked Gnocchi

Reader Interactions

Comments

  1. Becca @ Amuse Your Bouche says

    February 28, 2018 at 3:19 pm

    Love fried rice!! Every time we have a take away, we deliberately buy one extra portion of rice so we can make fried rice the next day 🙂 I need to use ginger more often though!

    Reply
    • Emma Walton says

      March 05, 2018 at 1:26 pm

      Great idea!!!

      Reply
  2. Choclette says

    February 28, 2018 at 3:47 pm

    I've never managed to make fried rice to my satisfaction. I think the secret might be in using leftover rice. Sounds delicious.

    Reply
    • Emma Walton says

      March 05, 2018 at 1:26 pm

      Give it a go Choclette and let me know how you get on 🙂

      Reply
  3. Dannii says

    February 28, 2018 at 4:12 pm

    I have never thought of this as a way to use up leftovers - that’s a great idea. I do love a homemade takeaway.

    Reply
5 from 1 vote

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome!

Hi, I'm Emma. I'm a UK based food blogger who's been sharing recipes with the world since 2011. I'm passionate about eating a plant based diet using local, seasonal ingredients.

More about me

Popular

  • Poached Rhubarb
    Poached Rhubarb
  • Delicate White Asparagus with Butter Vinaigrette-01
    White Asparagus with Butter Vinaigrette
  • Sautéed Tenderstem Broccoli with Lemon and Garlic
    Sautéed Tenderstem Broccoli with Lemon and Garlic
  • Mediterranean Lemon Roasted Vegetables
    Mediterranean Lemon Roasted Vegetables

Seasonal

  • A whole vegan cheesecake topped with blueberry compote
    Vegan Blueberry Cheesecake
  • Two Lavender Lemon and Prosecco Cocktails with slices of lemon
    Lavender, Lemon and Prosecco Cocktail
  • A stack of 6 vegan carrot cake pancakes topped with vegan cream cheese frosting and chopped pecan nuts.
    Vegan Carrot Cake Pancakes
  • Roasted broccoli and chickpea Caesar salad
    Roasted Broccoli and Chickpea Caesar Salad

Footer

↑ back to top

About

  • About Me
  • Privacy Policy

Contact

  • Contact
  • Press Page

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2025 Supper In The Suburbs

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.