Vegetable Fried Rice

    1 hour

    A great vegetarian dish with a variety of veg. A great use for leftover rice.

    83 people made this

    Serves: 8 

    • 275g (10 oz) long-grain white rice
    • 750ml (1 1/4 pints) water
    • 2 tablespoons vegetable oil, divided
    • 1/2 onion, chopped
    • 1 clove garlic, minced
    • 5 eggs, beaten
    • 4 tablespoons soy sauce, divided
    • 2 stalks celery, thinly sliced
    • 100g (4 oz) mushrooms, sliced
    • 1 green pepper, chopped
    • 1 (220g) tin bamboo shoots, drained
    • 2 carrots, shredded
    • 75g (3 oz) mange-tout
    • 3 spring onions, sliced

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Place rice and water in a medium saucepan, and bring to the boil. Reduce heat, cover and simmer 20 minutes, or until rice is tender. Transfer to a medium container, and place in the refrigerator 1 hour, or until chilled.
    2. Heat 1 tablespoon oil in a medium frying pan over medium heat. Stir in the onion and garlic, and cook until tender.
    3. In a medium bowl, blend eggs and 1 tablespoon soy sauce. Stir into the medium frying pan, and scramble until no longer runny. Remove onion, garlic, and eggs from heat, and set aside. Chop any large egg chunks into small pieces.
    4. Heat the remaining oil in a large, heavy frying pan or wok over medium heat. Stir in the celery, mushrooms and green pepper. Cook until tender but firm. Stir in rice, bamboo shoots, carrots, and mange-tout. Season with remaining soy sauce. Cook and stir 5 minutes, or until rice is heated through. Mix in the onion, garlic, and eggs.

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    Reviews in English (51)


    This recipe is now a family favorite! I "cheated" a little by using two bags of "boil-in-bag" rice (just put the bags on a plate in the fridge after they are cooked) and I purchased a bag of fresh stir fry veggies in the produce section instead of buying, washing and chopping the celery, mushrooms, bell pepper, carrots and snow peas. Add a bit of extra soy sauce at the end and enjoy!  -  30 Apr 2005  (Review from Allrecipes US | Canada)


    This recipe was a good start, but the seaoning needed quite a bit of help. I used brown rice and left out the eggs, subbed water chestnuts for the bamboo shoots, added more garlic. After it was finished, I tasted it and felt it needed some seasoning help. I added in some Five spice powder, more soy sauce and a dash of rice wine vinegar. Much better, IMHO  -  01 Mar 2006  (Review from Allrecipes US | Canada)


    easy to follow directions. tasted great..Nice to find a fried rice recipe without meat in it. It made a perfect side dish.  -  14 Jan 2003  (Review from Allrecipes US | Canada)