Fried Rice (Vegetarian)

Introduction

This vegetarian fried rice comes together in under 15 minutes and relies on pre-cut vegetables and cooked rice for speed. The garlic and onion form an aromatic base, and the soy sauce and oyster sauce build savory depth without any meat.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Servings: 5

Ingredients

• 2 packs (8 ea./800 g/1.8 lb) carrots, cut into pieces
• 1 pack (200 g) bean sprouts, soaked in hot water and drained
• 1 pack (200 g) broccoli florets, soaked in hot water and drained
• 1 pack (200 g) mushrooms, quartered and soaked in hot water
• ½ pack (250 g) cabbage, cut into 2 cm pieces
• 4 scallions, cut into 1.5 cm pieces
• 3 tbsp corn oil
• 3 cloves garlic, minced
• ¼ big onion, chopped
• 1 cup (100 g) cooked rice
• 2 tbsp salt
• 1½ tbsp light soy sauce
• 1 tbsp vegetarian oyster sauce substitute (or omit)
• 1 tbsp pepper

Instructions

1. Heat the oil in a non-stick pan, add onion and garlic, and stir-fry for 25 seconds until fragrant.
2. Add the rice, all the vegetables, some salt, light soy sauce, oyster sauce and pepper. Stir until mixed well.
3. Serve.

Variations

Skip the oyster sauce entirely. If you omit it, increase the light soy sauce to 2 tbsp to maintain savory depth. The dish will taste lighter and let the vegetable flavors come forward.

Swap carrots for diced bell peppers. Red or yellow peppers add sweetness and color but cook faster, so add them after the garlic blooms rather than with the rice.

Add cashews or peanuts for texture. Toss in ¼ cup roasted, unsalted nuts in the final 30 seconds of cooking to introduce crunch without altering the base recipe.

Use sesame oil instead of corn oil. Replace the corn oil with 2 tbsp sesame oil for a deeper, nuttier finish. Sesame oil burns easily, so heat it gently and don’t exceed the 25-second bloom time for garlic.

Bulk up with tofu or chickpeas. Crumble 200 g firm tofu or add 1 cup cooked chickpeas in step 2 to increase protein and make the dish more filling.

Tips for Success

Use day-old cooked rice. Fresh, warm rice releases too much moisture and clumps. Refrigerate cooked rice for at least a few hours before frying, or use leftover rice from the previous day.

Don’t skip the 25-second bloom. Heating the garlic and onion in oil until fragrant creates an aromatic base that seasons the entire dish. Stop before they brown or they’ll taste bitter.

Stir continuously in step 2. Keep everything moving so the rice grains separate and distribute evenly. If you let it sit, the rice will stick and clump.

Taste before serving. Salt levels vary by soy sauce brand and personal preference. Add more salt or pepper to the pan just before serving if needed.

Storage and Reheating

FAQ

Can I prep the vegetables the night before?

Yes. Cut and soak all vegetables, then drain and store them separately in airtight containers in the fridge. Scallions are best cut fresh on the day of cooking to avoid wilting.

What if I don’t have vegetarian oyster sauce substitute?

Omit it entirely and increase light soy sauce to 2 tbsp. You lose a small amount of umami depth, but the dish remains balanced and tasty.

How do I know if the garlic is fragrant enough?

You’ll smell a clear, pungent garlic aroma rising from the pan. Twenty-five seconds is usually enough; if the garlic starts to brown or the pan smokes, you’ve gone too far.

Can I use frozen vegetables instead?

Yes. Skip the soaking step and add frozen vegetables directly in step 2. They release moisture as they thaw, so reduce the salt slightly to avoid oversalting.