Easy Chinese Vegetable Fried Rice Recipe
Servings: 4 people
Calories: 240kcal
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.
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Equipment
Ingredients
- 3 tablespoons vegetable 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
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.
Notes
Always use a day-old cold rice to make vegetable 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.
You should be quick while stir-frying. So prepare all the ingredients and arrange them next to the stove.
This recipe can be easily doubled or tripled. But make sure to fry in batches for the best result.
Soy sauce is quite salty on its own. So be careful of the extra salt that you add.
If scaling the recipe, I suggested stir-frying the rice in batches for the best flavor.
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