The Shady Porch: Vegetable Fried Rice


Vegetable Fried Rice

Chinese take-out is popular for a's so good and there is plenty of it. There is a wonderful thing that I've learned over time... I can make all our favorite Chinese dishes at home. Honestly, the recipes are straightforwardly simple, and, in addition to the savings, the kitchen is SO aromatic when cooking with a wok! One of our long-time favorites is Homemade Egg Rolls, and, when coupled with this Vegetable Fried Rice recipe, it becomes a fun and filling dining experience. Adding chicken, pork or shrimp to the Fried Rice provides another dimension to this classic that will make it a favorite in your kitchen, too.
Vegetable Fried Rice served with Homemade Egg Rolls
Vegetable Fried Rice with Homemade Eggs Rolls

Vegetable Fried Rice

3 cups brown or white rice, cooked (leftover refrigerated rice works best)
1/4 c. to 1/2 c. low sodium soy sauce
1 T. minced garlic 
1 T. ginger
small onion, diced
2-3 eggs, lightly beaten
1 pkg frozen peas & carrots, thawed
3-5 T. sesame or peanut oil
3-4 green onions, diced
Optional - crushed peanuts, matchstick carrots, diced ham, shrimp, shredded chicken or pork loin


1. In a small bowl, lightly beat eggs and set aside. 
2. Heat sesame oil in a wok or large nonstick skillet over medium-high heat.  
3. Add the frozen peas and carrots mix, garlic, ginger and onion. Stir-fry until onions are soft and peas and carrots are heated. Push vegetables to one side of wok/large skillet.
4. Add eggs and cook until just set, then stir into the vegetables.
5. Add cooked rice and stir-fry until everything is thoroughly heated. 
6. Mix 1/4 c. soy sauce into fried rice until rice is well coated. 
[Add additional soy sauce to taste, if desired]
Drizzle with sesame oil and top with chopped green onions and serve.  Makes 4-6 servings 
Vegetable Fried Rice
Makes an excellent side dish to Homemade Pork Egg Rolls

more Asian recipes you might like...

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