This classic fried rice recipe is full of mixed fresh vegetables and aromatic spices for an incredibly filling and flavorful vegan dish. This is hands down one of our favorite Chinese-inspired recipes. Not only is veggie fried rice especially easy to prepare, it’s a naturally vegan dish that’s as good for you as it is delicious to eat. You can even modify the vegetable fried rice to be gluten-free simply by using gluten-free soy sauce or tamari.
About this recipe
And while Chinese fried rice is a healthy option, it is packed with exciting flavors. The savory, umami, and flavorful soy sauce is balanced with spicy star anise, and the raw green onions add a great touch of freshness you’ll love.
Otherwise, I kept the ingredient list pretty basic to allow each item to shine – veggies really are the star here!
Fried rice with mixed vegetables can be enjoyed alone for a satisfying lunch, but it goes really well with flavorful and rich main dishes.
For cooking rice
▢ 1 cup basmati rice or long grain rice – 190 to 200 grams
▢ 4 to 4.5 cups of water
▢ ½ teaspoon of salt or add as needed
▢ 2 to 3 drops of toasted sesame oil or any other neutral oil
Also Read: Jeera Rice (One Pot + Restaurant Style)
▢ 3 tablespoons of toasted sesame oil or any other neutral oil
▢ 1 star anise
▢ ¾ to 1 teaspoon chopped garlic
▢ ½ teaspoon finely chopped ginger – optional
▢ ¼ cup chopped green onion whites (scallions)
▢ ¼ cup finely chopped green beans
▢ ¼ cup finely chopped carrots
▢ ¼ to ½ cup chopped cabbage – optional
▢ ¼ cup chopped bell pepper or capsicum – green, red or yellow
▢ 1 cup chopped button mushrooms
▢ 1 tablespoon finely chopped celery – skip if you don’t have any
▢ 3 tablespoons soy sauce (naturally brewed) or tamari – can be added as needed
▢ 1 teaspoon of rice wine or rice vinegar
▢ ½ teaspoon black pepper powder or add as needed
▢ 2 tablespoons of chopped green onions
▢ salt as needed
- Rinse the rice well until the water is free of starch. For 30 minutes, dip the rice in water. Drain and set aside.
- In a saucepan, bring water to a gentle boil with salt and 2 to 3 drops of toasted sesame oil.
- To the hot water, add the soaked and drained rice. Over low to medium to medium-high heat, simmer the rice without the lid.
- When the rice becomes al dente or almost cooked, remove the pot from the heat. Filter the rice through a colander or sieve.
- You can also gently rinse the cooked rice in water so that it stops cooking and does not stick to each other. Cover the cooked rice and keep aside until the rice cools completely. You can also refrigerate rice with a covered lid for 30 minutes.
Chop the vegetables
- When the cooked rice cools, finely chop the vegetables and set aside.
- Don’t forget to chop the green beans very finely as they take more time to cook than other vegetables. You can also blanch them first and then cook them. Another option is to add the beans first, then the other vegetables.
Making fried rice
- Heat the oil in a wok or pan. Add the star anise first and fry for a few seconds or until the oil becomes fragrant.
- Add the garlic, ginger and for a few seconds, saute them. No need to brown the garlic.
- Add the spring onion whites and stir-fry for about 2 minutes. Then add the finely chopped green beans.
- Sauté green beans for 2 to 3 minutes over medium to medium-high heat.
- Add the remaining finely chopped vegetables, including the mushrooms and celery. Increase the heat to a high level to cook all the vegetables well.
- You need to mix and stir continuously during frying so that the vegetables are evenly cooked and do not burn.
- The vegetables should be sautéed until they are almost done while retaining their crunch and crispness. Sautéing the vegetables over high heat takes about 4 to 6 minutes.
- Add soy sauce, salt and pepper. Stir quickly and add the cooked and cooled rice. Sauté for a few minutes until the sauce coats the rice well. Be careful when adding salt, as soy sauce already contains salt.
- Serve the fried rice hot as is or with your favorite Chinese accompaniment.