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veggie fried rice in bowls with child's chopsticks

Easy veggie fried rice

This colourful veggie fried rice recipe is a quick, healthy dinner that's suitable for vegans and vegetarians. It's always popular with the kids and is a great way to use up leftover rice.

Course Main Course
Cuisine Chinese
Keyword veggie fried rice
Prep Time 5 minutes
Cook Time 15 minutes
Servings 4

Ingredients

For the sauce

  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 2 tbsp sesame oil
  • 1 tbsp maple syrup

For the fried rice

  • 300 g rice (dry weight) cooked
  • 1 tbsp sunflower oil
  • 1 onion finely chopped
  • 2 cloves garlic finely chopped
  • 1 inch piece ginger finely chopped
  • 2 carrots diced
  • 100 g green beans chopped
  • Handful of frozen peas
  • Handful of frozen sweetcorn

To serve, optional

  • Coriander
  • Cashew nuts
  • Peanuts
  • Spring onions
  • Roasted tofu
Metric - US Customary

Instructions

  1. First make the sauce. Mix together 2 tbsp soy sauce, 1 tbsp rice vinegar, 2 tbsp sesame oil, 1 tbsp maple syrup in a small bowl and set aside.
  2. Next heat the oil in a large wok. Add a finely chopped onion and stir fry for 5 minutes until soft.

  3. Add 2 cloves chopped garlic, a 1 inch piece of ginger, peeled and chopped and stir fry for one minute.

  4. Add 2 diced carrots and 100g chopped green beans. Stir fry for a further 5 minutes until the carrots are softening.

  5. Add a handful of frozen peas and another handful of frozen sweetcorn and fry for 2 minutes until warmed through.

  6. Add a large bowlful of cooked rice (mine weighed 300g before cooking). Stir fry until the rice is piping hot and well mixed in with the vegetables.

  7. Add the sauce and mix in.

  8. Serve immediately. If liked you can serve with fresh coriander, toasted cashew nuts, peanuts, spring onions or roasted tofu.