Vegetable Fried Rice Recipe
The Ultimate Guide to Making Delicious Veggie Fried Rice
Introduction
Vegetable Fried Rice Recipe, Fried rice, or “tau fun” in Cantonese, is a dish loved worldwide for its versatility and ease of preparation. Whether you’re using leftover rice or cooking fresh, this recipe transforms simple ingredients into a vibrant and flavorful dish. With a combination of crunchy vegetables, protein-packed chickpeas, and the right seasoning, this veggie fried rice will become a staple in your kitchen.
Recipe Ingredients
Highlighted Ingredients
Chickpeas (¼ cup, crushed with a fork) – Adds a nutty texture and boosts the protein content.
Garlic (2 cloves, roughly chopped) – Infuses the dish with a deep, aromatic flavor.
Red Onion (½, diced) – Adds a mild sweetness and enhances the color contrast.
Green Onion (1 stalk, chopped, separate white and green parts) – Provides a fresh, oniony kick.
Carrots (¼ cup, diced) – Brings a crunchy texture and natural sweetness.
Broccolini (½ cup, chopped) – Adds a slightly bitter and crispy touch.
Caramino Mushrooms (2 large, chopped) – Deepens the umami flavors.
Corn (¼ cup) – A sweet burst of texture in every bite.
Overnight Rice (1½ cups) – Day-old rice is the key to achieving the perfect texture.
Soy Sauce (2 tbsp) – The essential umami boost.
Chili Oil (2 tbsp, homemade or store-bought) – Enhances the depth of flavor and adds heat.
How to Make Veggie Fried Rice (Step-by-Step Guide)
Step 1: Preparing the Ingredients (5 Minutes)
Use a fork to lightly crush the chickpeas to create texture.
Roughly chop garlic, dice red onion, and chop green onion, keeping the green and white parts separate.
Dice carrots and chop broccolini into bite-sized pieces.
Chop mushrooms and prepare the corn.
Step 2: Cooking the Veggies (4 Minutes)
Heat a non-stick pan over medium heat and add 2 tbsp of chili oil.
Add red onion, green onion (white parts), garlic, and chickpeas.
Sauté for 1 minute until fragrant.
Add carrots, broccolini, and mushrooms and cook for another minute.
Step 3: Adding Rice & Sauce (3 Minutes)
Stir in the corn and cook for 30 seconds.
Add 1½ cups of overnight rice, breaking it up with a spatula.
Pour in 2 tbsp of soy sauce and stir everything together for another minute.
Step 4: Final Toss & Serve (2 Minutes)
Continue stir-frying for 1-2 minutes until everything is evenly mixed.
Turn off the heat and garnish with the reserved green parts of the green onion.
Serve hot and enjoy!
How to Make the Moistest Fried Rice
Moist fried rice without being soggy requires balance. To achieve this:
Use overnight rice that is slightly dry, allowing it to absorb flavors without turning mushy.
If using freshly cooked rice, spread it on a tray and let it cool completely before stir-frying.
The right amount of oil prevents sticking while keeping the grains separate and lightly coated.
Stir-fry over medium-high heat to create a slightly crispy texture while locking in moisture.
10 Test Kitchen Tips for Perfect Fried Rice
Use Day-Old Rice – This helps prevent clumping and creates a better texture.
Cook on High Heat – Ensures the rice is evenly coated and slightly crisp.
Use the Right Oil – A neutral oil like canola or homemade chili oil enhances flavors.
Season Wisely – Soy sauce should be added towards the edges of the pan to develop a smoky taste.
Avoid Overcrowding the Pan – Cooking in batches prevents steaming.
Toss, Don’t Press – Gently stir-fry rather than pressing down on the rice.
Customize Your Protein – Tofu, tempeh, or eggs can be used for added protein.
Add Crunch – Carrots, corn, and broccolini create layers of texture.
Finish with Freshness – Green onions and sesame seeds add a fresh, aromatic touch.
Balance the Flavors – A combination of salty, sweet, and umami flavors makes the dish stand out.
How to Store Veggie Fried Rice
Refrigeration: Store in an airtight container for up to 4 days.
Reheating: Use a non-stick pan with a splash of water or oil, stirring frequently to bring back moisture and prevent drying out.
Can You Freeze Fried Rice?
Yes! Let it cool completely before freezing. Store in freezer-safe bags or containers for up to 3 months. Reheat directly from frozen in a pan or microwave with a bit of water to restore moisture.
NonVegKahani Community Tips and Praise (by Rahul K.)
“This fried rice recipe has become my go-to meal prep dish. The balance of flavors and textures is spot on! The homemade chili oil takes it to another level.” – Rahul K.
Ingredient Scaling
| Quantity | 1x | 2x | 4x |
|---|---|---|---|
| Chickpeas | ¼ cup | ½ cup | 1 cup |
| Garlic | 2 cloves | 4 cloves | 8 cloves |
| Red Onion | ½ | 1 | 2 |
| Green Onion | 1 | 2 | 4 |
| Carrots | ¼ cup | ½ cup | 1 cup |
| Broccolini | ½ cup | 1 cup | 2 cups |
| Mushrooms | 2 | 4 | 8 |
| Corn | ¼ cup | ½ cup | 1 cup |
| Rice | 1½ cups | 3 cups | 6 cups |
| Soy Sauce | 2 tbsp | 4 tbsp | 8 tbsp |
| Chili Oil | 2 tbsp | 4 tbsp | 8 tbsp |
Nutrition Information (Per Serving)
Calories: 250 kcal
Protein: 7g
Carbs: 38g
Fat: 8g
Fiber: 5g
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