This vegetable fried rice is a Hakka-style, vegetarian rice recipe, that is easy to make and makes the perfect side dish for your favorite Asian dishes!
If you’re looking for easy dishes, this vegetable fried rice is the perfect solution. We love simple recipes that make it to the table in less than 30 minutes, especially for busy weeknights!
Easy Weeknight Friendly Fried Rice Recipe!
This vegetable fried rice is one of the easiest dishes to throw together.
It is easy to make this recipe when you are short on time and have only a few ingredients.
- Easy to make with frozen vegetables – no chopping or prep required!
- Perfect way to use any leftover plain rice.
- Crowd pleasing dish that pairs so well with any Asian stir-fries or curries.
Recipes you’ll love
If you’re looking for more easy vegetarian meal ideas, here are some of our favorites:
- Vegetable Pulao: Pakistani Vegetable Rice Recipe
- Gobi 65: Cauliflower in Chili-Garlic Sauce
- Egg Curry Recipe with Potatoes
- Masoor Daal Tadka: Easy Red Lentil Curry
Ingredients & Notes
- Basmati rice – we typically use Basmati rice for most of our rice recipe, but any long-grain rice will work for this recipe.
- Frozen mix vegetables – Frozen mixed vegetables, make this recipe easy, without any chopping or prep work.
- Garlic – we highly recommend using fresh garlic for this recipe, for best taste.
- Green onions – are the perfect herb to add a fresh taste to this fried rice.
- Egg – adds texture and really brings this rice dish together
- Soy sauce – this adds a salty flavor to the chicken manchurian.
- Black and white pepper powder – both black and white have slightly different flavor profiles. The white pepper powder adds a slightly earthy, floral spice to the chicken manchurian.
How to make Vegetable Fried Rice
Soak and Cook the Rice
Wash the rice, then soak it in a large bowl for 30 minutes.
In a large pot, add water, salt. Let the water come to a boil.
Drain the soaked rice, then add it to the boiling water.
Cook the rice on medium heat for 7-10 minutes. Check the rice at 6-7 minutes to make sure it has not become mushy.
When rice is cooked, drain it, then lay it on a large plate or baking sheet to separate the rice as it cools.
Scramble the Eggs
In a large wok or pan, add 1 tablespoon of oil, let it heat a little. Then break and add 1 large egg to it. Scramble the egg and then remove it from heat.
Cook the Vegetables and Fried Rice
In the same pan, on low heat, add 1 tbsp oil and chopped garlic. Cook for a couple of minutes till fragrant.
Increase the heat to medium-high, add the frozen vegetables and cook for a couple of minutes. Add salt, black and white pepper powder, and soy sauce.
Once the vegetables are thawed, add the boiled rice and mix until combined.
Remove from heat, and mix in most of the scrambled egg and green onion.
Garnish with extra sliced green onion and scrambled eggs.
Serve with your favorite Asian stir-fries or Asian curry.
Tips and Serving Suggestions
- Fried rice tastes best served fresh.
- Leftovers can be stored in an airtight container in the fridge for 3-5 days.
- This recipe works really well with leftover, plain rice that has lost a little moisture.
If you’re looking for more Hakka Chinese Indo-Chinese recipes, here are some of our favorites:
If you give this recipe a try, we’d love to see it! Tag us on Instagram @thespicemess
Vegetable Fried Rice
Ingredients
- 1 cup basmati rice
- 1-1.5 cup frozen mix vegetables
- 4 green onions sliced
- 4 cloves garlic chopped
- 2 eggs
- 1 teaspoon black pepper powder
- 1 teaspoon white pepper powder
- 1 tablespoon soya sauce
- 2 tablespoon oil
- Salt as per taste
Instructions
- Wash the rice, then soak it in a large bowl for 30 minutes.
- In a large pot, add water, salt. Let the water come to a boil.
- Drain the soaked rice, then add it to the boiling water.
- Cook the rice on medium heat for 7-10 minutes. Check the rice at 6-7 minutes to make sure it has not become mushy.
- When rice is cooked, drain it, then lay it on a large plate or baking sheet to separate the rice as it cools.
- In a large wok or pan, add 1 tablespoon of oil, let it heat a little. Then break and add 1 large egg to it. Scramble the egg and then remove it from heat.
- In the same pan, on low heat, add 1 tbsp oil and chopped garlic. Cook for a couple of minutes till fragrant.
- Increase the heat to medium-high, add the frozen vegetables and cook for a couple of minutes. Add salt, black and white pepper powder, and soy sauce.
- Mix well. Once the vegetables are thawed, add the boiled rice and mix until combined. Remove from heat, and mix in most of the scrambled egg and green onion.
- Garnish with extra sliced green onion and scrambled eggs.
- Serve with your favorite Asian stir-fries or Asian curry.