Easy Flavorful Chinese Vegetable Fried Rice Recipe for Perfect Weeknight Dinner
A quick and easy Chinese vegetable fried rice recipe packed with vibrant veggies and savory flavors, perfect for a wholesome weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Chinese
Ingredients
Scale
- 3 cups cooked jasmine rice (preferably day-old, chilled)
- 1 tablespoon vegetable oil or peanut oil
- 1 cup frozen peas and carrots mix (thawed)
- 1/2 cup finely diced bell pepper (any color)
- 1/2 cup chopped green onions (white and green parts separated)
- 2 cloves garlic, minced
- 1/2 cup chopped broccoli florets (optional)
- 2 tablespoons soy sauce (low sodium preferred)
- 1 teaspoon oyster sauce (optional)
- 1 teaspoon toasted sesame oil
- 1/4 teaspoon white pepper or black pepper
- Salt to taste
- 2 large eggs, lightly beaten (optional)
- 1/4 cup chopped fresh cilantro or parsley (optional)
- Chili flakes or sriracha (optional)
Instructions
- Prepare the rice: Use jasmine rice cooked the day before and chilled in the fridge. If short on time, spread freshly cooked rice on a baking sheet and chill for at least 30 minutes to dry it out.
- Prep the veggies: Dice bell pepper, chop green onions (keep whites and greens separate), mince garlic, and thaw frozen peas and carrots. Chop broccoli into small florets if using.
- Cook the eggs (optional): Heat 1 teaspoon of oil in the wok over medium-high heat. Pour in beaten eggs and swirl to create a thin layer. Once set, scramble gently and remove from the wok. Set aside.
- Stir-fry vegetables: Add remaining oil to the hot wok. Toss in garlic and green onion whites, stirring quickly until fragrant (about 30 seconds). Add bell pepper, peas and carrots, and broccoli. Stir-fry for 2-3 minutes until veggies are tender-crisp.
- Add the rice: Crumble chilled rice with your hands or a fork to break up clumps. Add rice to the wok, stirring constantly to combine with veggies. Spread the rice out and let it sit undisturbed for about 1 minute to toast slightly, then stir again. Repeat a couple of times.
- Season: Pour in soy sauce, oyster sauce (if using), and sprinkle pepper. Stir well, coating every grain and vegetable with flavor. Taste and adjust seasoning, adding salt if needed.
- Finish with eggs and sesame oil: Return scrambled eggs to the wok, breaking them into bite-sized pieces as you stir. Drizzle toasted sesame oil over the top and toss gently to combine.
- Garnish and serve: Remove from heat, sprinkle with green onion tops and fresh herbs if desired. Serve hot.
Notes
Use day-old rice chilled in the fridge to prevent mushiness. Add toasted sesame oil off the heat at the end for best aroma. Cook eggs separately to avoid overcooking. Keep wok hot but avoid burning garlic. Adjust soy sauce seasoning gradually to avoid oversalting. For gluten-free, use tamari instead of soy sauce. For vegan, omit oyster sauce or use mushroom-based alternative.
Nutrition
- Serving Size: About 1 1/2 cups per
- Calories: 280320
- Sugar: 35
- Sodium: 600800
- Fat: 68
- Saturated Fat: 12
- Carbohydrates: 4550
- Fiber: 45
- Protein: 710
Keywords: Chinese fried rice, vegetable fried rice, easy fried rice, weeknight dinner, quick recipe, vegetarian fried rice, healthy fried rice