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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.
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Prep Time 5 mins
Cook Time 15 mins
Course Main Course
Cuisine Chinese
Servings 4


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


  • 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.
  • Next heat the oil in a large wok. Add a finely chopped onion and stir fry for 5 minutes until soft.
  • Add 2 cloves chopped garlic, a 1 inch piece of ginger, peeled and chopped and stir fry for one minute.
  • Add 2 diced carrots and 100g chopped green beans. Stir fry for a further 5 minutes until the carrots are softening.
  • Add a handful of frozen peas and another handful of frozen sweetcorn and fry for 2 minutes until warmed through.
  • 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.
  • Add the sauce and mix in.
  • Serve immediately. If liked you can serve with fresh coriander, toasted cashew nuts, peanuts, spring onions or roasted tofu.
Keyword veggie fried rice
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