Vegetable Fried Rice (Chinese Takeout Copycat)

5 from 4 votes

Make this Chinese Takeout Copycat Vegetable Fried Rice at home in under 30 minutes using simple ingredients. It is quick, easy to make, and customizable. Serve it as a side dish or a main course.

If you are a fan of Chinese take-out, try these recipes: Egg Foo Young, Hunan Chicken, Thai Chicken Drunken Noodles, and Cantonese Pan Fried Noodles.

Vegetable fried rice served on a plate.
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About Vegetable Fried Rice

If you are a Chinese food fan like me, vegetable fried rice must be a regular feature on your table. I have been making vegetable fried rice for a long time, and I can safely say that this recipe beats any takeout any day.

Following a few tips, you can make smoky, delicious, and flavorful restaurant-style veg fried rice in under 30 minutes.

The best part is that you can customize it according to your preferences. You can add the veggies you like, adjust the sauces, and choose the variety of rice you want—fun, right?

Good veg fried rice is all about smoky flavors, vibrant colors, and a perfect balance of sauces, and this recipe has it all.

Serve it with Indo-Chinese gravies like Sweet and Sour Vegetables, Vegetables In Hot Garlic Sauce, or Veg Manchurian.

Ingredients

Rice – Day-old rice is the key to making a bowl of good veg fried rice. When the rice is cold, the grains do not stick together, making the final dish fluffy with each grain separate. So, plan and make a batch of rice a day earlier.

Freshly made rice results in soggy, sticky rice, which we do not seek.

I like to make this dish using non-sticky medium-grain rice, such as Jasmine, basmati, or Indian Sona Masuri. However, any non-sticky white rice you have at hand works fine.

To make the dish healthier, you can replace white rice with brown rice, quinoa, couscous, or millet.

Vegetables add a nice crunch, color, and freshness, and this is a great recipe for using leftover vegetables from the refrigerator.

Use as many vegetables as you like.

I have added onions, celery, carrots, cabbage, and green onions. You can add other veggies like mushrooms, red bell peppers, green peas, green bell peppers, water chestnuts, bok choy, green beans, zucchini, broccoli, asparagus, snow peas, etc.

Make sure to cut the veggies in equal sizes. It looks pleasing to the eyes and also makes the cooking uniform.

Oil – You can use olive, avocado, canola, or any other oil with a high smoke point.

I added a teaspoon of toasted sesame oil at the end of cooking, adding a very traditional Asian flavor.

Others – You will need other ingredients such as fresh ginger, garlic, dark soy sauce, rice vinegar, salt, and ground black pepper.

Use regular white vinegar if rice vinegar is not available.

To make this dish gluten-free, replace the soy sauce with tamari. If you are watching your salt intake, use low-sodium soy sauce.

I have seen some people add some star anise powder to this rice. You can try that, too.

How To Make Veg Fried Rice

Add 2 tablespoon oil to a large wok (or skillet) and heat it on the highest heat. The trick to making smoky rice is cooking it on high heat. Cooking on high heat keeps the rice and veggies crunchy and not soggy. Large carbon steel or cast iron wok works best for this recipe.

Note – Fry it in batches if you are making a big portion.

Oil heating in a wok.

Once the oil is hot and shimmery, add the following ingredients and fry for 20-25 seconds, stirring frequently.

  • 2 tablespoon minced garlic
  • 2 tablespoon minced ginger
  • 2 teaspoon chopped green chilies
Ginger, garlic and green chilies added to the wok.

Add ½ cup of chopped onions and 2 tablespoon chopped celery stalks and fry for 20-25 seconds, stirring frequently.

Onions and celery added to the wok.

Add the following ingredients and saute for 30-40 seconds.

  • ½ cup of finely cubed carrots (¼ inch cubes)
  • 2 cups of shredded cabbage
  • 4-5 green beans (finely chopped)
Veggies added to the wok.

Now add the following ingredients and toss everything well.

  • 2 teaspoon dark soy sauce
  • 2 teaspoon rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper powder
Soy sauce, vinegar, salt, pepper and sesame oil added to the wok.

Crumble 3 cups of cooked and cooled rice to separate each grain and add it to the wok. Mix well to coat the rice with the sauces.

Cooked rice added to the wok.

Cook for a minute.

Garnish with 2 tablespoon chopped green onions and serve hot.

Ready vegetable fried rice garnished with chopped spring onions.

Pro Tips By Neha

Always use a day-old cold rice to make veg fried rice. It is a great way to use leftover rice.

To save time, you can use pre-cut vegetables, which are easily available these days in supermarkets.

Restaurants add Ajinomoto (MSG, Chinese salt) to their preparations, giving the dishes a lovely umami flavor. If you are not allergic to Ajinomoto, add a teaspoon to the sauces.

Make sure the veggies are at room temperature. If they are cold, they will release moisture and become soggy.

The choice of wok is very important. Use carbon steel or a cast iron wok, and always stir fry on the highest heat possible.

Be quick while stir-frying. Prepare all the ingredients and arrange them next to the stove.

Soy sauce is quite salty on its own. So be careful of the extra salt that you add.

You can double or triple the recipe. If scaling, I suggested stir-frying the rice in batches for the best flavor.

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Make this Chinese Takeout Copycat Vegetable Fried Rice at home in under 30 minutes using simple ingredients. It is quick, easy to make, and customizable. Serve it as a side dish or a main course (vegan, can be easily made gluten-free).
5 from 4 votes

Vegetable Fried Rice Recipe (Chinese Takeout Copycat)

Make this Chinese Takeout Copycat Vegetable Fried Rice at home in under 30 minutes using simple ingredients. It is quick, easy to make, and customizable. Serve it as a side dish or a main course.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4 people

Equipment

  • Wok

Ingredients 

  • 3 tablespoons oil
  • 2 tablespons minced garlic
  • 2 tablespoons minced ginger
  • 2 teaspoons chopped green chilies
  • ½ cup chopped onions
  • 2 tablespoons chopped celery stalk
  • ½ cup finely cubed carrots (¼ inch cubes)
  • 2 cups finely shredded cabbage
  • 4-5 green beans (finely chopped)
  • 2 teaspoons dark soy sauce
  • 2 teaspoons rice vinegar (or white vinegar)
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper powder
  • 3 cups cooked rice (cold)
  • 2 tablespoons green onions (chopped)
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Instructions 

  • Add oil to a large wok and heat it on the highest heat. The trick to making smoky rice is cooking it on high heat. Cooking on high heat keeps the rice and veggies crunchy and not soggy. Large carbon steel or cast iron wok works best for this recipe.
  • Once the oil is hot and shimmery, add garlic, ginger, and green chilies, and fry for 20-25 seconds, stirring frequently.
  • Add onions and celery and fry for 20-25 seconds, stirring frequently.
  • Add carrots, cabbage, and green beans and saute for 30-40 seconds.
  • Now add dark soy sauce, rice vinegar, sesame oil, salt, and black pepper powder, and toss everything well.
  • Crumble the rice to separate each grain and add it to the wok. Mix well to coat the rice with the sauces.
  • Cook for a minute.
  • Garnish with green onions and serve hot.

Video

YouTube video

Notes

Always use a day-old cold rice to make veg fried rice.
To save time, you can use pre-cut vegetables, which are easily available these days in supermarkets.
Restaurants add Ajinomoto (MSG, Chinese salt) to their preparations, giving the dishes a lovely umami flavor. If you are not allergic to Ajinomoto, add a teaspoon along with the sauces.
Make sure the veggies are at room temperature. If they are cold, they will release moisture and become soggy.
The choice of wok is very important. Use carbon steel or a cast iron wok, and always stir fry on the highest heat possible.
Be quick while stir-frying. Prepare all the ingredients and arrange them next to the stove.
This recipe can be easily doubled or tripled. However, for the best result, make sure to fry it in batches.
Soy sauce is quite salty on its own. So be careful of the extra salt that you add.

Nutrition

Calories: 240kcal, Carbohydrates: 36g, Protein: 5g, Fat: 7g, Saturated Fat: 3g, Sodium: 198mg, Potassium: 136mg, Fiber: 1g, Sugar: 1g, Vitamin A: 1395IU, Vitamin C: 3.6mg, Calcium: 25mg, Iron: 0.7mg
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2 Comments

  1. I always forget about fried rice, but it’s delicious! I need to start making extra rice for my curries and then saving some for this. YUM!