Vegetable Fried Rice

Prep Time: 5 minutes
Cook Time: 5 minutes
Course: Main Course
Cuisine: Chinese, Japanese
Keyword: fried rice
Servings: 4
Author: Fiona Uyema
Cost: 4


  • Wok or non stick frying pan


  • Vegetable oil for frying
  • 2 cloves garlic peeled & finely sliced
  • Half red chilli thinly sliced, deseeded
  • 1 red onion peeling & finely sliced
  • Half red pepper roughly chopped
  • Half green pepper roughly chopped
  • Handful of mushrooms peeled and sliced
  • 2 eggs beaten
  • 4 portions cooked rice freshly steamed or leftover
  • Fused soy sauce to season, shop here
  • Sesame oil to season
  • Roasted sesame seeds to garnish, optional


  • Add vegetable oil to a wok or non-stick frying pan on a medium/ high heat (To check if the oil is hot enough scrap a thin line of beaten egg across the pan using chopsticks or a spatula. If the egg cooks straightaway then the pan is hot enough).
  • Pour the beaten egg into the saucepan and using a spatula cook in the same way as scrambled egg. Once the egg is cooked (try not to overcook the egg) remove and transfer to a small clean bowl.
  • Add more oil to the wok or frying pan and return the heat to medium/high. Toss in the garlic, chilli and red onion and fry for a minute or so. Add the remaining vegetables and fry for another minute.
  • Then add the rice. Use a spatula to turn the rice getting rid of any lumps.
  • Toss in the cooked egg and mix with the rice and vegetables.
  • Season with a generous drizzle of Fused soy sauce and sesame oil and continue to stir for a minute or so. If you want to add some spice Fused Cheeky Chilli works well for this recipe or Fused Glorious Ginger for a punch of flavour.
  • Garnish with roasted sesame seeds (optional)
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