Chinese Veg Fried Rice Recipe Restaurant Style Made Easy

Chinese veg fried rice is a beloved dish that combines vibrant vegetables with perfectly cooked rice, all tossed together with savory sauces to create a meal that’s both satisfying and bursting with flavor.

This restaurant-style version is designed to replicate the authentic taste you enjoy at your favorite Chinese eatery, right in the comfort of your own kitchen. Whether you’re a vegetarian looking for a wholesome meal or simply craving a quick yet delicious side dish, this recipe is your go-to.

The beauty of veg fried rice lies in its simplicity, freshness, and the delightful combination of textures that make every bite enjoyable.

In this post, you’ll learn the secrets to making fluffy, non-sticky rice, getting the vegetables just right, and seasoning the dish perfectly so it tastes just like the classic restaurant version. Plus, I’ll share tips and variations to customize the recipe according to your preferences.

Ready to master this crowd-pleaser? Let’s dive in!

Why You’ll Love This Recipe

This Chinese veg fried rice recipe stands out for several reasons:

• Authentic Flavor: The balanced soy and sesame seasoning delivers that unmistakable restaurant taste.
• Quick and Easy: Ready in under 30 minutes, it’s perfect for busy weeknights or last-minute dinners.
• Nutritious and Colorful: A medley of fresh vegetables adds vitamins, crunch, and vibrant color.
• Customizable: Easily adapt it by adding tofu, cashews, or your favorite veggies.
• Perfect Texture: Fluffy rice grains and tender-crisp veggies create a delightful mouthfeel.

Ingredients

• 2 cups cooked jasmine rice (preferably day-old, chilled)
• 1/2 cup finely chopped carrots
• 1/2 cup green peas (fresh or frozen)
• 1/2 cup diced bell peppers (mixed colors preferred)
• 1/4 cup chopped spring onions (green parts separated from white)
• 2 cloves garlic, minced
• 1-inch piece of ginger, minced
• 2 tablespoons vegetable oil
• 1 tablespoon soy sauce (light soy sauce for authentic taste)
• 1 teaspoon dark soy sauce (for color and depth)
• 1 teaspoon sesame oil
• Salt to taste
• Freshly ground black pepper to taste
• Optional: 1/4 cup chopped cabbage or bean sprouts for extra crunch

Equipment

• Large wok or non-stick skillet
• Sharp knife and cutting board
• Spatula or wooden spoon
• Measuring spoons and cups
• Small bowl for sauces
• Rice cooker or pot for cooking rice

Instructions

1. Prepare the rice: Use rice cooked the day before and refrigerated. This helps the grains firm up and prevents clumping. If you must cook fresh rice, rinse it several times to remove excess starch and spread it out to cool quickly.
2. Chop the vegetables: Finely dice the carrots, bell peppers, spring onions, and any optional veggies you want to use. Mince garlic and ginger to infuse flavor.
3. Heat the wok: Add 2 tablespoons of vegetable oil over medium-high heat. Once hot, add the minced garlic and ginger. Stir-fry for about 30 seconds until fragrant but not browned.
4. Cook the vegetables: Add carrots, peas, and bell peppers to the wok. Stir-fry for 3-4 minutes until they are tender yet still crisp. If using cabbage or bean sprouts, add them now and cook for 1-2 minutes.
5. Add the rice: Break up any clumps and add the chilled rice to the wok. Stir continuously to combine with the vegetables and to heat the rice evenly. This step is crucial to prevent sticking.
6. Season the dish: Pour in the soy sauce, dark soy sauce, and sesame oil. Mix well to coat every grain of rice and vegetable piece. Season with salt and freshly ground black pepper to taste.
7. Add spring onions: Stir in the green parts of the spring onions and cook for another 1-2 minutes to add freshness and aroma.
8. Final toss and serve: Give the fried rice a final stir to ensure everything is evenly combined. Taste and adjust seasoning if needed. Serve hot.

Tips & Variations

“For the best texture, always use day-old rice. Freshly cooked rice tends to be too moist and clumps together.”

• Protein boost: Add scrambled eggs, tofu cubes, or cooked paneer for extra protein.
• Spicy kick: Toss in some chopped green chilies or a dash of chili garlic sauce.
• Nutty flavor: Sprinkle toasted cashews or peanuts on top before serving.
• Gluten-free option: Use tamari instead of soy sauce to keep it gluten-free.
• Vegetable swaps: Try adding baby corn, mushrooms, or zucchini for variety.

Nutrition Facts

Serving Suggestions

Chinese veg fried rice pairs beautifully with a variety of dishes to round out your meal. Serve it alongside crispy Thelma Sanders Squash Recipe for a comforting touch or complement it with a protein-rich entrée like the Bariatric Meatloaf Recipe.

For a snack or appetizer before the main meal, try the tangy Pickled Cherry Pepper Recipe. These pairings enhance the flavors of your fried rice and create a memorable dining experience.

Conclusion

Mastering the art of restaurant-style Chinese veg fried rice is easier than you think. With fresh vegetables, perfectly cooked rice, and just the right seasonings, you can enjoy this classic dish anytime without leaving your kitchen.

This recipe is not only delicious but also versatile and nutritious, making it a fantastic weeknight staple. Whether you’re cooking for yourself or entertaining guests, this veg fried rice will impress with its authentic taste and vibrant presentation.

Don’t forget to experiment with different vegetables and proteins to keep things exciting. And if you’re looking for more recipes to complement your meal, explore our collection for inspiration.

Happy cooking, and enjoy your homemade Chinese veg fried rice!

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