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Some crispy fried shallots getting sprinkled over a nice big bowl of vegetable fried rice.

Spicy Vegetable Fried Rice

A recipe that will show you how to turn boring old white rice into something amazing!

Course Main Course
Cuisine non specific
Keyword Egg Fried Rice, Vegetable fried rice, Vegetarian Fried Rice
Prep Time 20 minutes
Cook Time 20 minutes
Cooling rice 20 minutes
Total Time 40 minutes
Servings 4 people
Calories 743 kcal
Author Nicolas


  • 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


  1. 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.
  2. 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. 

  3. 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. 

  4. Meanwhile make sure all of your ingredients are prepared so that the next steps run smoothly.
  5. 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.

  6. Transfer those vegetables to a bowl and set aside.

  7. 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.

  8. 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. 

  9. 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.  

  10. Add the vegetables you fried earlier, your eggs, your flat leaf parsley, your sliced spring onions and your soy sauce. 

  11. Turn the heat off and serve.
  12. Serve the fried shallots in the middle of the table for people to help themselves.

Recipe Notes

  • If you don't handle spice very well, try adding only 1/2 a teaspoon.
Nutrition Facts
Spicy Vegetable Fried Rice
Amount Per Serving
Calories 743 Calories from Fat 125
% Daily Value*
Fat 13.9g21%
Saturated Fat 3g19%
Cholesterol 123mg41%
Sodium 910mg40%
Potassium 453mg13%
Carbohydrates 133.7g45%
Fiber 6.3g26%
Sugar 10.1g11%
Protein 18.2g36%
Calcium 70mg7%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.