A vegetable fried rice recipe that is super tasty and vibrant. If you want to know how to completely pimp out plain rice, this is the recipe for you.
It took a while for me to find some of the fundamentals that are required to make a good fried rice. The first 3 that come to mind are fast, hot and cooking that doesn’t involve a lot of moisture, as that would just ruin the FRIED element of the dish.
The rice is the most important ingredient to be aware off, and we definitely don’t want too much moisture lurking around in it once it’s cooked. This is why I spread it out flat on a tray to let some of the steam escape. Putting it in the freezer for a short while cools it down quickly, and helps to prevent it from sticking and clumping up together.
Now like I said, when you start frying, the cooking is quick and hot. It shouldn’t be a difficult process if you have all of your ingredients prepared. If your ingredients aren’t prepared, then you may find yourself struggling. So make sure every ingredient on that list is chopped, measured out and ready to go.
It is also important to cut your vegetables nice and small. Big, chunky vegetables will take forever to cook, and just won’t work in something like fried rice.
And if you want to add meat, the same rules apply. Cut it up nice and small, season it and cook it hot and fast to prevent any moisture from flooding the pan. I recommend cooking any meat in the wok first, then follow through with the vegetables and the egg etc.
Now if you want to spice this vegetable fried rice up even more, don’t be afraid to pimp out the rice a bit. Boil it with aromatics such as bay leafs, star anise, cloves and cardamom pods. Rice loves those ingredients.
A couple more tips for flavour. Use light oils for 2 reasons. One, they don’t burn easily and 2, the flavour of stronger oils can interfere with fried rice or any other kind of stir-fry. So oils like vegetable oil, grape-seed oil or in my case, rice bran oil are perfect for this recipe.
Also, I have recently discovered the power of hoi-sin sauce. It’s thick, sweet, dark and rich. So I always use it when making fried rice and noodle dishes because it gives such an incredible base of flavour. If you like making recipes like this, I highly recommend keeping a jar of this in your fridge.
My last tip is when it’s time to add the rice, add it bit by bit, not all at once. Remember, we want the rice to be nice and separated, making sure every grain gets tossed in the flavour and the heat. Rather than having it all clumped together. Here is what the process should look like.
Other than that, have an awesome day ladies and gents!! I really hope you enjoyed this post. Don’t forget to subscribe if you haven’t yet. And feel free to share and rate this recipe if you enjoyed it!!
Spicy Vegetable Fried Rice
A recipe that will show you how to turn boring old white rice into something amazing!
- 3 cups of basmati rice
- Some salt for seasoning
- 2 carrots or 1 large carrot peeled and finely diced
- 1/2 a red capsicum/pepper finely diced
- 150 g of frozen peas
- A light oil such as vegetable oil, grape-seed oil or rice bran oil
- 3 eggs cracked in a bowl, seasoned with salt and pepper then whisked
- 1/2 tablespoon of sesame oil
- 2 cloves of garlic finely chopped
- 1 thumb sized piece of ginger peeled and finely chopped
- 1 teaspoon of chilli flakes
- 1 ½ tablespoons of hoisin sauce
- 2 tablespoons of soy sauce
- 1 handful flat leaf parsley roughly chopped
- 2 spring onions finely sliced
- Store brought fried shallots
Put the rice in a bowl, then cover with water. Move the rice around a bit and leave in the water for about a minute. Drain and then quickly rinse in the sieve under cold running water to get rid of some of the starch.
Put the rice in a pot, then add plenty of water, along with a pinch of salt. Bring to a boil then bring down to gently simmer. Cover with a lid and then leave to cook for 8 minutes.
Drain the rice and then transfer onto a tray and spread it out evenly, leave it for a few minutes so that some of the steam escapes. Then, put the tray in a freezer for 20 minutes.
Meanwhile make sure all of your ingredients are prepared so that the next steps run smoothly.
Get a wok nice and hot (a nice large pan will work too). Put a drizzle of oil in your pan, then add your carrots and fry for 1-2 minutes, add your diced red capsicum/peppers and frozen peas and fry for a further minute.
Transfer those vegetables to a bowl and set aside.
Put the wok back over the stove, add some more oil and then add your beaten eggs. Quickly fry stirring continuously until cooked (this shouldn't take long). Transfer in the bowl with the vegetables you just fried.
Once again, put the wok back on the stove, add some veg oil and your sesame oil. Add your garlic and ginger, then fry for about half a minute, then add your chilli flakes and fry for another minute. Finally, add your hoi-sin sauce and stir through.
Add your rice 1 quarter at a time stirring through well on each addition. This is to make sure every grain of rice is separated.
Add the vegetables you fried earlier, your eggs, your flat leaf parsley, your sliced spring onions and your soy sauce.
Turn the heat off and serve.
Serve the fried shallots in the middle of the table for people to help themselves.
- If you don't handle spice very well, try adding only 1/2 a teaspoon.
Sounds like a good basic recipe for shrimp fried rice.
Thanks! Yes is is quite simple and straight foward, but has a few added touches (:
Awesomeness is always good! And this looks pretty awesome to me! So well done 🙂 (Also on making me very hungry right now!)
That you so much for your AWESOME comments, that really means a lot. If you do try the grilled halloumi cheese recipe out let me know how it went. Oh and your blog makes me super hungry too (;
Great step by step photos! And, as usual, this sounds delicious!
Gather and Graze
Some really useful tips in here Nicolas for making a great fried rice. Looks delicious!
Thank you very much Sarah!! Glad you like it!!!
Thanks!! Great to hear from an awesome food blogger like yourself (:
Anthea || SaltyBiscotti
Nicolas, I am so so jealous of that post!! 🙂 Fantastic guidance, tips and the final photo is a killer one!! Great work!! 🙂 🙂
Mmm, I love it, looks so good this fired rice 🙂
Thanks Anthea!! Great to hear. Keep up the great work you are doing and heave an awesome day (:
Thank you Julia!! great to hear from you (:
Love fried rice! Especially with lots of ginger! Very nice!
Thank you very much!! Yes fried rice is great with lots of aromatics (:
So many good flavors in here Nick!! It looks really delicious. Traveling in China (a lot) we’ve had so much fried rice– and would love to try this one out!! thanks. xox
Thank you Rhonda!! I am super jealous that you got to have so much fried rice in China.
The Fried Rice looks so tasty but really curious to know why did you cook the vegetables and the rice separately
Hi Shifa! Good question, you don’t have to do this but I find that cooking the vegetables and the eggs separately prevents you from overcooking anything.
I love fried rice, not so much a fan of spicy but after looking at this I am sure it is through the roof tasty. Sure looks wonderful!
Thank you very much Claudia!! Love your blog, glad we could connect. And Hopefully I can learn a thing or 2 about Italian cuisine 😉
Everyday Made Fresh
Ohhh, we love fried rice, and I only make it a few times a year. It’s just one of those things that I don’t make very often, but I love your spicy version, and the next time I make it, I’m gonna try this one!
You have such a beautifully written post. Such amazing details. I love that you shared so many progress pictures. I love spicy fried rice, reminds me of times when I lived in Singapore.
Hi, Nick!! Wonderful tips about fried rice. Hubby is the expert in our house with the fried rice — he spent two years in Japan. We haven’t made it in years but you’ve inspired me to get my rear in gear and give it a go with our pork this weekend. And you’re right — everyone should learn to cook. Our sons are fantastic in the kitchen. I guess that’s an Italian family for you — we all love to spend time in the kitchen.
Your discovery of Hoisin sauce sounds wonderful idea, I like this flavorful spicy fired rice, I will make it during busy dinner nights.
Thanks so much! I really hope you like it and I really appreciate the kind comment (:
Wow thanks, Veena for the positive feedback! And I am glad my food was able to take you back (:
Wow I bet I could learn a thing or from your hubby about fried rice. And it’s so nice to hear about a family that loves to cook!! We definitely need more of that. I am sure your fried rice will be fabulous this weekend (:
Thanks!! I hope you like it and yes, hoisin sauce is like a cheat code for cooking. It works so well in any kind of rice or noodle dish.
I always add meat to my fried rice but next time I make it I’m going to leave the meat out and let the veggies be the star for once. By the way this rice looks mouth watering good!
Thank you April!! I hope it goes well for you. Really appreciate your comment (:
Love all of THIS! Fried rice is a favorite of mine and you make this look so easy. Love the step by step photos and this recipe looks so packed with flavor and easy to do. Great post!
Thank you so much Heather!! No nice to read feedback like this. I hope you have an amazing day (:
That looks delicious! Nothing can beat a nice and fluffy fried rice! I usually make it with leftover rice! So beautifully explained with step by step photos!
Thank you Priya! And yes, fried rice is perfect for whenever you have leftover rice (: