Chinese Fried Rice Vegetarian Recipes Like Take Out Made Easy

If you’ve ever craved the comforting, savory goodness of Chinese takeout but want to keep it meat-free, you’re in for a treat. This Chinese fried rice vegetarian recipe delivers all the bold flavors and satisfying textures of your favorite takeout version, without the hassle of delivery.

Packed with colorful vegetables, fragrant seasonings, and fluffy rice, it’s a perfect quick meal that pleases both vegetarians and omnivores alike.

Whether you’re cooking for yourself, family, or friends, this homemade fried rice is sure to become a staple in your kitchen. It’s not only delicious but also highly customizable and budget-friendly.

Plus, cooking it at home means you control the ingredients and avoid unnecessary additives or excess oil. So grab your wok and let’s dive into making vegetarian Chinese fried rice that tastes just like the kind you order at your favorite restaurant!

Why You’ll Love This Recipe

This recipe is a fantastic way to enjoy a classic Chinese takeout dish with a vegetarian twist. It combines fresh vegetables, perfectly cooked rice, and a flavorful sauce that brings everything together in harmony.

Here’s why it stands out:

• Quick and Easy: Ready in under 30 minutes, perfect for busy weeknights.
• Customizable: Swap in your favorite veggies or add tofu for extra protein.
• Flavorful: The umami-rich soy sauce and aromatic sesame oil create authentic taste.
• Healthy and Balanced: Loaded with vegetables, it’s a nutritious alternative to takeout.
• Uses Leftover Rice: Perfect for using up rice from previous meals to avoid waste.

Ingredients

• 3 cups cooked jasmine rice (preferably day-old and chilled)
• 2 tablespoons vegetable oil or sesame oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup frozen peas and carrots, thawed
• 1/2 cup finely chopped bell peppers (red or green)
• 1/2 cup chopped green onions (scallions)
• 2 large eggs, lightly beaten (optional for ovo-vegetarians)
• 3 tablespoons soy sauce (low-sodium preferred)
• 1 tablespoon hoisin sauce (optional, for added sweetness)
• 1 teaspoon toasted sesame oil (for finishing)
• Salt and freshly ground black pepper, to taste
• 1/4 cup chopped fresh cilantro (optional garnish)

Equipment

• Large wok or non-stick skillet
• Spatula or wooden spoon
• Mixing bowls
• Knife and cutting board
• Measuring spoons and cups
• Small bowl for beating eggs (if using)

Instructions

1. Prepare the rice: Use leftover jasmine rice chilled in the fridge for at least a few hours, ideally overnight. This prevents clumping and helps achieve the perfect fried rice texture.
2. Heat the wok: Place your wok or skillet over medium-high heat and add 1 tablespoon of vegetable or sesame oil. Swirl to coat the surface.
3. Sauté aromatics: Add the chopped onion and garlic, stirring frequently until translucent and fragrant, about 2-3 minutes.
4. Add vegetables: Toss in the peas, carrots, and bell peppers. Stir-fry for 3-4 minutes until they are tender but still crisp.
5. Cook the eggs (optional): Push the veggies to one side of the wok. Pour the beaten eggs into the empty side and scramble gently until cooked through. Mix the eggs with the veggies.
6. Add rice: Crumble the chilled rice with your fingers to separate any clumps, then add it to the wok. Stir-fry, breaking up any lumps, so the rice heats through and combines evenly with vegetables.
7. Season: Drizzle soy sauce and hoisin sauce over the rice mixture, stirring continuously to ensure even coating. Add salt and pepper to taste.
8. Finish with sesame oil: Turn off the heat and drizzle toasted sesame oil for a nutty aroma and extra flavor. Stir in chopped green onions.
9. Garnish and serve: Transfer to a serving dish and sprinkle with fresh cilantro if desired. Serve hot.

Tips & Variations

“Day-old rice is the secret to perfect fried rice – it’s drier and less sticky, so each grain fries nicely without clumping.”

• Veggie swaps: Feel free to add mushrooms, corn, snap peas, or baby corn for extra texture and flavor.
• Vegan option: Omit eggs and add diced tofu or tempeh for protein. You can also use a splash of soy milk or plant-based egg replacer.
• Spice it up: Add a dash of chili garlic sauce or red pepper flakes for some heat.
• Rice alternatives: Brown rice or cauliflower rice works well for a healthier twist.
• Make it gluten-free: Use tamari or coconut aminos instead of soy sauce.

Nutrition Facts

Serving Suggestions

This vegetarian fried rice pairs wonderfully with a variety of dishes to create a complete meal. Serve it alongside vegetable spring rolls or steamed dumplings for a fun appetizer.

For added protein, a side of crispy tofu or a simple egg drop soup makes a great complement.

To round out the meal and add freshness, a crunchy Asian slaw or cucumber salad offers a cool contrast to the warm, savory rice. Don’t forget a drizzle of soy sauce or a squeeze of lime for an extra zing!

For more delicious vegetarian recipes that complement this dish, check out our Thelma Sanders Squash Recipe or explore creative dessert ideas like the Peanut Butter Gelato Recipe.

Conclusion

Making Chinese fried rice vegetarian-style at home is a rewarding and simple way to enjoy a beloved takeout classic with wholesome ingredients. This recipe captures the essence of restaurant-style fried rice with its fragrant oils, savory sauces, and colorful veggies, all while being adaptable to your dietary preferences.

By using day-old rice and fresh produce, you ensure the perfect texture and flavor every time.

Whether you’re cooking for a weeknight dinner or meal prepping for the week, this fried rice is versatile, satisfying, and a crowd-pleaser. Plus, it’s a great foundation to experiment with your favorite add-ins and seasonings.

If you loved this recipe, be sure to explore other tasty options like the Bariatric Meatloaf Recipe or spice things up with our Pickled Cherry Pepper Recipe. Happy cooking and enjoy your delicious homemade Chinese fried rice!

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