Vegetable Fried Rice -

This is a great Chinese take-out copycat dish! This recipe works best with leftover rice, because if you use freshly cooked rice it tends to clump up. If you want to make fresh rice for this dish however, just spread the hot rice onto a baking sheet and place in the freezer for about 20 minutes to cool completely. Then mix into the dish as directed.

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  • Rating:   5
  • Prep.:  10 min
  • Serves: 4
  • Cook Time:  30min


  • 1 Tbsp. Sesame Oil
  • 1 Onion, diced
  • 1 Garlic Clove, Crushed
  • 2 Eggs, lightly whisked
  • 2 Tbsp. Fresh Ginger, minced
  • 5 Mushrooms, diced
  • 1 Stalk Celery, diced
  • 1 Small Zucchini, diced
  • 1 Carrot, peeled and diced
  • ¼ Cup Shelled Edamame or peas
  • 2 Cups Leftover Cooked Rice
  • 3 Tbsp. Soya Sauce


  1. In a skillet or wok over medium low heat add the sesame oil with the onions, garlic, and ginger. Sauté for about 3 minutes. Raise heat to medium high and add the vegetables. Sauté for about 5 minutes, stirring constantly until the vegetables are cooked.
  2. Keep the skillet on medium heat and while the veggies are in the skillet, push them to one side of the pan and place the eggs on the other side. Working quickly, keep mixing the eggs until they are mostly cooked through (about 1 minute) and then mix with all the veggies.
  3. Add the cooked rice and soya sauce and mix well.


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