vegetable fried rice

This Instant Pot Fried Rice is like the one you get at your local Chinese restaurant. This Chinese restaurant style fried rice is easy, one-pot dish made from scratch in a pressure cooker in under 20 minutes!!  It’s great on its own or serve it as a side dish.  

Instant Pot Fried Rice

Long grain white rice, rinsed and drained

veggies

Soy Sauce

Pure Sesame Oil

neutral oil

water

salt & black pepper

green onion, chopped green part

You will need INSTANT POT, FINE MESH SIEVE

Using a fine mesh sieve, rinse the rice under cold running water for couple of minutes or until the water runs clear. Drain the rice well.

Add rinsed, and drained rice, water, soy sauce, sesame oil, and cooking oil. Mix well.

Turn ON Instant Pot to MANUAL / PRESSURE COOK mode (high) for 6 minutes. Turn OFF “keep warm” mode. Let pressure release naturally, around 10 minutes.

Open the Instant Pot lid, add veggies – carrots, peas. Adjust the seasoning – salt and pepper. Gently mix the veggies, close the IP lid.Note: The carrots and peas will get cooked from the steam of the rice. Do NOT turn ON the IP.

Allow 5 minutes before opening the lid. Now open the lid, mix gently. Optional: Add some green onions (green part only)

Fried Rice is ready to served. Enjoy!!  

INSTANT POT FRIED RICE

This vegetable fried rice recipe is not just for vegetarians! It&#039;s an incredibly versatile side dish or light meal that you can adapt to whatever&#039;s in your refrigerator.

Vegetable Fried Rice

white rice

sesame oil

soy sauce

salt

turmeric ((optional, for color))

MSG ((optional))

onion ((diced))

carrots ((diced))

mushrooms

bell pepper ((any colordiced))

snow peas ((chopped))

scallion

mung bean sprouts

vegetable oil ((or any neutral oil))

garlic ((minced))

white pepper

Shaoxing wine

eggs

Take your rice out of the refrigerator. Wet your hands, and break up any clumps with your fingers. Set aside on the counter for 1 hour, so the rice can come up to room temperature.

Mix sesame oil, dark soy sauce, soy sauce, salt, turmeric (if using) and MSG (if using) in a small bowl and set aside.

If using day-old rice:

Wash, rinse, and drain your rice, and prepare it how you would normally either in your rice cooker or using our stovetop rice cooking method.To the rice and water, add the sesame oil, dark soy sauce, soy sauce, salt, turmeric (if using) and MSG (if using). Stir until the rice and seasonings are well-mixed. Cook the rice.

After the rice is cooked, leave it out to cool uncovered for 5 minutes. Fluff the rice with chopsticks or a fork, and turn it out onto a large plate or sheet pan to cool further and dry out slightly. If you cooked the rice properly, you should be able to see individual grains of rice that aren’t too wet.

If using fresh rice:

Dice and chop all of your vegetables, including the onion, carrots, mushrooms, bell pepper, snow peas, and scallions, ensuring they’re all about the same size. The exception is the mung bean sprouts, which just need to be rinsed, cleaned and trimmed. Set the vegetables aside in neat piles.

Prepare vegetables:

Combine the eggs with salt, white pepper, and Shaoxing wine. Beat for 30 seconds.

Heat your wok until it just begins to smoke, and add 2 tablespoons of neutral oil to coat the wok. Pour in the beaten eggs. Scramble them, and when they’re about halfway done, turn off the heat. Use your wok spatula to break the eggs up into smaller pieces, using the residual heat of the wok to just cook them through. Remove from the wok and set aside.

Prepare eggs:

Heat the wok to medium heat and add 2 tablespoons of oil, along with the onion, garlic (if using), and carrots. Stir-fry for 1 minute. Add the mushroom and bell peppers, and continue to stir-fry for another 30 to 60 seconds.

Turn the heat up to high, and add your rice. Immediately begin stir-frying, firmly scraping the contents of the wok from the bottom up to prevent the rice from sticking. After 1 minute, you can pour your sauce evenly over the rice if using leftover day-old rice, and stir it in until the rice is an even color.

Add the white pepper, and keep stir-frying the rice for another minute (about 2 minutes total).  You’ll see some steam starting to rise from the rice once it’s heated through. Taste now and add additional seasonings to taste (salt, soy sauce, etc.).

Add the snow peas, and stir-for 15-30 seconds. Add the eggs and mix again until the eggs are incorporated. Add the Shaoxing wine around the perimeter of the wok, and stir it in. Finally, add the bean sprouts and scallions. Stir-fry until the bean sprouts just begin to wilt, and serve.

Assemble the vegetable fried rice:

Learn how to make vegetable fried rice—it's a simple and satisfying dinner! This vegetarian recipe features extra vegetables and brown rice. Recipe yields 2 large or 3 moderate servings (I think you could double it if you have a large enough skillet, but you might not get as much caramelization on the edges of the veggies and rice).

Extra Vegetable Fried Rice

avocado oil

eggs, whisked together

small white onion, finely chopped (about 1 cup)

medium carrots, finely chopped (about 1/2 cup)

salt, more to taste

ginger

garlic, pressed

red pepper flakes

brown rice (*see notes!)

greens (optional),

green onions, chopped

reduced-sodium tamari or soy sauce**

Chili-garlic sauce

This recipe comes together quickly. Before you get started, make sure that all of your ingredients are prepped and within an arm&#8217;s reach from the stove. Also have an empty bowl nearby for holding the cooked eggs and veggies. I&#8217;m suggesting that you start over medium-high heat, but if at any point you catch a whiff of oil or food burning, reduce the heat to medium.

Warm a large cast iron or stainless steel skillet over medium-high heat until a few drops of water evaporate within a couple of seconds. Immediately add 1 1/2 teaspoons of oil and swirl the pan to coat the bottom. Add the scrambled eggs and swirl the pan so they cover the bottom. Cook until they are just lightly set, flipping or stirring along the way. Transfer the eggs to a bowl and wipe out the pan with a heat-proof spatula.

Return the pan to heat and add 1 tablespoon of oil. Add the onion and carrots and cook, stirring often, until the onions are translucent and the carrots are tender, about 3 to 5 minutes.

Add the remaining veggies and salt. Continue cooking, stirring occasionally (don&#8217;t stir too often, or the veggies won&#8217;t have a chance to turn golden on the edges), until the veggies are cooked through and turning golden, about 3 to 5 more minutes. In the meantime, use the edge of your spatula or a spoon to break up the scrambled eggs into smaller pieces.

Use a big spatula or spoon to transfer the contents of the pan to the bowl with the cooked eggs. Return the pan to heat and the remaining 1 tablespoon oil. Add the ginger, garlic and red pepper flakes, and cook until fragrant while stirring constantly, about 30 seconds. Add the rice and mix it all together. Cook, stirring occasionally, until the rice is hot and starting to turn golden on the edges, about 3 to 5 minutes.

Add the greens (if using) and green onions, and stir to combine. Add the cooked veggies and eggs and stir to combine. Remove the pan from the heat and stir in the tamari and sesame oil. Taste, and add a little more tamari if you&#8217;d like more soy flavor (don&#8217;t overdo it or it will drown out the other flavors) or salt, if the dish needs an extra boost of overall flavor.

Divide into bowls and serve immediately. I usually serve mine with chili-garlic sauce or sriracha on the side. Leftovers store well in the refrigerator, covered, for 3 to 4 days (if you used purple cabbage, it might stain your scrambled eggs a funny blue color, but it&#8217;s fine to eat).

Okay so this was really great when I initially made this recipe. TONS of layers of flavour so bravo! BUT what I did with the leftovers had me SHOOK. I put the leftovers in the oven and covered it with aged cheddar cheese and Parmesan, baked it at 350 for 15 minutes and broiled on high for 5. This was UNREAL as a leftover cheesy baked bowl of goodness! Thank you again!

Thanks so much for the recipe! It was a hit in a family of picky eaters!

Made this for dinner tonight. It was great! The whole family loved it. Thanks for the great recipe!

Every recipe that we have tried are delicious, especially the chili.

Wow! This was so good and packed with nutritious veggies! For his "cook in the kitchen" night, hubby made this.  Dee-licious!

The whole family enjoyed this recipe! The best thing about it is that you can use just about any veggies you have on hand.

Loved this. We’re trying to do more Vego dishes and this is a winner. I added some crushed peanuts as a garnish and pre roasted some eggplant so it didn’t go soggy.

Thank you, thank you, thank you.  I have never been able to cook a decent fried rice.  This recipe is perfect.  I love everything about it. Great to be meat free also.

I made this for my vegetarian, new mom, daughter. I used about 5 cups of vegetables instead of 2 but left the rice at 2 cups because we wanted more vegetables and less rice. I used red cabbage, broccoli, asparagus, and red bell peppers. It was delicious! I especially liked the ginger flavor. Next time I will add more ginger and little more of the red pepper flakes. Thanks so much for the recipe.

This is the best fried rice ever!!!! I have added chicken and beef as well.  So easy and delicious.  Definitely one of my favorite recipes.

I love this recipe!! I’m a beginner at cooking and it’s super easy to cook :)

I made this for dinner last Monday, and my husband loved it. He ate left overs, AND here we are Monday a week later. He asked me to make it again tonight! We have a winner indeed!

Thank you!

I made this rice the other night and my husband said it was spectacular!! I also added a crispy fried egg on which was so good too.

Made this for dinner tonight! It was delicious!

We made the recipe with asparagus, snow peas, red bell pepper, and broccoli. It was delicious!  I'll have to hunt for chili-garlic sauce to kick up the flavor, but it was quite delicious without it.  The garlic and ginger added a nice touch of flavor, and I thank you for this recipe!

This was the best fried rice I've made yet, thank you Kate! I've made fried rice many times but wasn't happy with the way it would turn out. I combined this recipe with your baked tofu recipe and it was a winner. I heated up the leftovers and added a fried egg on top - so, so good, especially with the addition of the chili garlic sauce.

Yum this is delicious!  I love veggies and fried rice so it's the best of both worlds.  Very easy and tasty.

https://content.jwplatform.com/videos/hCjmDL0t.mp4

Watch how to make veggie fried rice in this short recipe video! It’s so delicious and good for you, too.

A simple recipe for Vegetable Fried Rice that can be made with almost any veggie you have on hand or need to use up. This recipe has more veggies than rice! Vegan-adaptable and GF.

Farmers Market Fried Rice

tofu (or two eggs, whisked) Or

coconut oil (or peanut oil, olive oil,

leeks

garlic cloves, rough chopped garlic

edamame

cooked, cold, dry rice

soy sauce or GF Liquid aminos

salt and pepper

scallions

sesame seeds

In an extra-large non-stick skillet, heat 2 tablespoons oil over medium heat and scramble the eggs or tofu. If using tofu, blot it dry first, and break it apart into little bits with the spatula in the pan. Season with a little salt and pepper ( and if you want your tofu yellowish, add a pinch of turmeric). Set aside on a large plate. See notes.

In the same pan, heat oil over medium, and saute the leeks or onion. Once tender add the garlic, saute 1-2 minutes. Lower heat to medium and add longer cooking veggies first like carrots and mushrooms, then add the other veggies, leaving the greens, kale or cabbage to add at the end. Toss in the frozen edamme and give a stir, and set the veggies aside next to the tofu (or scrambled eggs).

Add enough oil to lightly coat the pan. Add the rice, spreading it out. Turn up heat to med-high, and let it get a little crispy, resisting the urge, to constantly stir. Flip the rice big sections,  using a spatula and crisp up the other side. Once the rice is crispy enough to your liking, add back in the tofu (or eggs) and the veggies. Give a good stir to combine. Add the soy sauce, sesame oil and salt and pepper to taste.  If adding the Hondashi, stir in a little at a time. Adjust soy sauce and sesame oil, adding more if you like.

Divide among bowls and top with fresh scallions and Furikake or toasted sesame seeds.

Fried Rice will keep up to 4 days in the fridge and can be reheated on the stovetop or in a microwave.

Amazing flavor. MY family wants it weekly. I followed exact recipe with boneless chicken breast.

Super delicious as per usual! I eagerly await your email every saturday! I have everyone in my family addicted to your recipes as well!

The rice took much longer than I thought, I should of taken your suggestion to resist the urge to flip more seriously- so note to others, when you think you should flip..give it another minute!

A veggie packed fried rice recipe that you can make with whatever veggies and leftovers you have in the fridge! Toasted cashews and leftover rice are lightly pan fried with a mix of fresh and frozen veggies like carrots, onions, peas, and corn and then it&#39;s all tossed together with my savory homemade Maple Sesame Sriracha Sauce.

"Throw it all in" Vegan Fried Rice

raw cashews

coconut oil

carrots (chopped)

onion

garlic

bell pepper (chopped)

corn

peas

frozen shelled edamame

rice (leftover works best*)

cauliflower rice

tbsp

tbsp low-sodium tamari

maple syrup

kosher salt and black pepper

In a large frying pan set to medium-high heat, add the cashews and cook for 2-3 minutes until lightly toasted and golden brown. Then set aside.

Toast the Cashews

Finely chop the carrots, onions, and bell pepper. Then mince the garlic and set aside. Place the frozen edamame in a microwave-safe bowl and cover with boiling water. Stir and set aside to thaw.

Prep

In the same frying pan you used for the cashews, add the coconut oil, carrots, and onions and cook on medium-high heat for 2-3 minutes. Add the garlic, bell pepper, and a pinch of salt and pepper then cook for another 2 minutes.

Season with Everything But the Bagel seasoning and then add the corn, peas, cooked rice, and cauliflower. If you have any leftover cooked veggies in the fridge you can add those in now.

Next add the tamari, sesame oil, Sriracha, and maple syrup. Mix well and add salt and pepper to taste. I sometimes add more Sriricha or tamari to taste here too.Top with the toasted cashews and edamame and enjoy!

Cook

This fragrant, turmeric infused, Indian Fried Rice is full of healthy veggies and can be made in under 30 minutes. Vegetarian, Gluten-free and Vegan adaptable, it is a fast and easy weeknight meal- great for using up leftover rice and veggies in the fridge.

Indian Fried Rice 

cooked basmati rice (1 cup uncooked)

—–

onion, thinly sliced

4-6 garlic cloves, rough chopped

bell pepper (red

snap peas (or snow peas, asparagus

——

serrano chilies, split lengthwise (see photo)

peanuts (or cashews)

curry leaves

black mustard seeds (or regular)

cumin seeds

chili falkes

turmeric

coriander

asafoetida (optional)

chili flakes

lime (optional)

Cook basmati rice, and drain well if using the pasta method.

In a large skillet, heat ghee over medium heat. Add onion and saute until tender about 5 minutes. Add garlic and remaining veggies, cooking until just tender -don&#8217;t overdo it here- you want them bright, crisp and vibrant. Season with salt and pepper and set them aside in a bowl.

In the same skillet, over medium heat, add another 2 tablespoons of ghee, coating pan well. Add the 3 split serrano chilies and peanuts. Swirl or stir for 3-4 minutes until fragrant. Add the curry leaves, stir for 1 minute. Add the mustard seeds, cumin seeds and chili flakes, stir until mustard begins to pop, about 30-45 seconds.

Add the drained basmati rice to the same pan, and stir to combine, getting all those seeds and peanuts up from the bottom and edges. Sprinkle in the salt, turmeric, coriander and asafoetida. If you like heat, add more chili flakes. Fold in the sauteed veggies, and saute until heated through, scraping up any crispy browned bits- a metal spatula works well here.

Taste, adjust salt, chili flakes and add a squeeze of lime if you like.

Garnish with scallions, cilantro and lime.

Serve over a bed of spinach ( you can wilt it if you like) with optional raita or mint chutney.

This dish is a revelation! We adored it. So much better than the typical oily fried rice dish. Thank you for posting the photo of how to slice the serrano peppers. I used 2 peppers, and did not add additional chile flakes. I found the heat to be perfect. My husband and I thought we could add some additional protein by adding a cooked egg, sliced, and added with the vegetables at the end, or some baked tofu on the top.

You’re basically my one-woman cooking mentor/guide. In the past, I have been intimidated by foreign ingredients and trying to cook with a focus on plants. I’ve been all veggie since a few data after thanksgiving last year after I overdosed myself on turkey thigh confit (using an obscene amount of duck fat). Your recipes have helped me learn about how flavors work together and to gradually build up my spice rack! 

I bought both asafoetida and curry leaves (though I only found the latter in dried form) recently and was excited to try out these new flavor dimensions. This Indian Fried Rice was SO FREAKING DELICIOUS!!!

I just made it and I am full but already excited that I get to have leftovers tonight or tomorrow. Thank you for making such delicious recipes so accessible!

Another fantastic dish! We added cauliflower, and made your raita recipe to go with it. I thought the chilis might have made it too hot, but it was just the right amount of heat. Not a scrap left!

Amazing recipe Silvia.. thanks so much this one is Gold🙌

Just made this!  The plates are all but licked clean on the table and my family loved it!  This, like all your recipes is a keeper.  Thank you!!  The words I am hearing are:         "great" and "amazing".

Great recipe.  Everyone really enjoyed it. Fast and easy to make

My first Indian dish. Made the Raita too. I had to make some substitutions because I didn't have all ingredients but it was good. Adding it to the rotation. Thank you.

Hi I am on my mom’s phone she hasn’t made this yet but is planing to??? I think? it looks very good minus the bell peppers and peas love ya also u seem like an enfj did I get it right

This recipe is so insanely good! Brought it to a potluck and barely got any. It was GONE. Everyone loved it. I didn’t have curry leaves in hand and it was still great! Love the spicy serranos. Every time I make your recipes I feel like a chef.

This is such an amazing recipe! Only recipe that manages to come close to my mom's fried rice (I'm Indian) :)

I reluctantly agreed to make this for my wife (while she butchered simple Dal, haha) and I thought it was splendid and easily adapted to any taste preference, i.e, less ghee, more chilli, etc...the basic recipe is absolutely delightful and fairly straight-forward. I did not have the 15 curry leaves, so had to settle for the 3-4 laurel leaves and the taste was still snappy! Next time, I will grace this fab recipe with the real deal AND use a tad less ghee and a tad more bite. YUM!!! Thank you!

My entire family loved this.  I make fried rice periodically to use up left over rice, and stumbled upon this variation looking to spice things up.  This will be the 'go to' recipe from here on out.  Very flavorful.

What a flavorful recipe with layered and complex spicing!  Delicious.

Hi, I don't have curry leaves, but I have curry powder - would that be an acceptable substitute, and if so, how much?  Or, since the recipe calls for coriander and turmeric, is that more closer to curry powder anyway, so would adding curry powder would basically be redundant?  Thanks!

Simply beautiful and very easy, my whole family enjoyed it!

I made this with cashew nuts and added a tin of chick peas for protein. I ate a huge bowl with extra salt and sriracha. Absolutely delicious. Thanks for another winner Sylvia. Husband and I are vegetarian and there is no end to your amazing recipes!

Delicious!  Used leftover rice, only 2 Serranos and skipped the chili flakes. I like milder and husband can spice up his own.   Loved it over the spinach. Oh the ghee was wonderful - will use more, everything cooked up so nice.  Keeper recipe

https://content.jwplatform.com/videos/L7pI2hDB.mp4

Fragrant, turmeric-infused, Indian Fried Rice full of healthy veggies that can be made in under 30 minutes. Vegetarian, Gluten-free, and Vegan adaptable, it is a fast and easy weeknight meal- great for using up leftover rice or stray veggies in the fridge. Serve over a bed of spinach with optional Raita. 

 Indian Fried Rice Video 

Say goodbye to takeout—this easy, vegetarian fried rice recipe is bursting with flavor thanks to ginger, honey, and edamame.

Cauliflower Fried Rice

cauliflower

vegetable oil

orange pepper,

scallion, thinly sliced

ginger,

tbsp. low-sodium soy sauce

tsp. chili garlic paste

honey

c. frozen peas, thawed

c. frozen edamame, thawed

Lime wedges,

Cut the
cauliflower into florets, discarding the tough inner core and leaves. Working
in batches, transfer the cauliflower to the bowl of a food processor. Pulse
until the cauliflower resembles rice, about 15 seconds (be careful not to
over-process or cauliflower will get mushy). Set aside, then repeat with the
remaining cauliflower (you should have about 4 cups of cauliflower).Heat 1 tablespoon oil
in a large cast-iron skillet over medium-high heat. Add the pepper, the white
parts of the scallion, and the ginger; cook, stirring, 2 minutes. Add the
cauliflower, toss to combine and cook, covered, stirring once, for 5 minutes.Meanwhile, in a
small bowl, whisk together the soy sauce, chili garlic paste, and honey. In a
separate small bowl, lightly beat the eggs. Push the cauliflower mixture to one
side of the skillet, add the remaining 1 tablespoon oil, then the eggs, scrambling
until cooked, 2 minutes.Remove skillet
from heat and fold in the eggs, sauce, peas, and edamame. Serve with thinly
sliced scallion greens and lime wedges.

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Top Tags

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