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Bowl of Easy Vegetable Fried Rice with Egg

Easy Vegetable Fried Rice Recipe

Vegetable Fried Rice is so tasty and simple to make that my son showed his friend how to make it when they were hungry at bedtime. If two teenage boys can whip this up right before bed, you can make some nut free fried rice too, easy peasy.

Course Side Dish
Cuisine Chinese-American
Keyword rice, vegetable fried rice
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6
Calories 185 kcal
Author Sharon Wong @NutFreeWok

Ingredients

  • 1 tablespoon olive oil
  • 2 carrots, small dice about 1 cup
  • 1 shallot, minced about 1/2 cup
  • 2 scallions, chopped, separate whites and greens about 1/4 cup each
  • 3 cloves garlic, minced about 1 tablespoon
  • 1 inch ginger, peeled and fine mince about 1 tablespoon
  • 3 cups cooked rice, refrigerated overnight
  • 2 eggs omit if allergic
  • 2 stalks celery, diced
  • 1 tablespoon oyster sauce omit if allergic
  • 2 teaspoons sesame oil omit if allergic
  • salt and finely ground white pepper, to taste

Instructions

  1. Preheat a large non-stick frying pan over medium heat for 5 minutes until a drop of water sizzles on the pan, add oil and swirl to coat.
  2. Add carrots, shallots, scallion whites, garlic, and ginger, saute until fragrant, 1 minute.

  3. Add rice and use a spatula to gently break up the large clumps of rice but without smashing the grains of rice, continue to stir fry the carrots and fried rice together until there are no more large clumps of rice, about 2 minutes

  4. Use a spatula to push the rice to the sides of the frying pan to clear an area in the center, crack eggs into the center and scramble the eggs until it's 50% set, about 1 minute

  5. Add scallion greens, celery, oyster sauce*, and sesame oil and continue stirfrying all the ingredients together until the egg is completely cooked, the rice is heated through, and all the seasonings are mixed in, about 1-2 minutes.

  6. *If allergic to oyster sauce, use 1-2 teaspoons of soy sauce (if not allergic), or season with salt and ground white pepper to taste.

Recipe Notes

*If allergic to oyster sauce, use 1-2 teaspoons of soy sauce (if not allergic), or season with salt and ground white pepper to taste.