RecipesVeg Fried Rice


For Cooking Rice

  • 1 cup basmati rice or long-grained rice – 190 to 200 grams
  • 4 to 4.5 cups of water
  • 1/2 teaspoon salt or add as required
  • 2 to 3 drops of toasted sesame oil or any neutral oil

Other Ingredients

  • 3 tablespoons oil – any neutral flavored oil
  • 1-star anise
  • 3/4 to 1 teaspoon garlic – finely chopped or 3 to 4 small to medium garlic cloves, finely chopped
  • 1/2 teaspoon ginger – finely chopped or 1/2 inch peeled ginger – optional
  • 1/4 cup spring onion whites chopped (scallions)
  • 1/4 cup french beans – finely chopped
  • 1/4 cup carrots – finely chopped
  • 1/4 to 1/2 cup cabbage finely chopped or shredded, optional
  • 1/4 cup bell pepper or capsicum – chopped. can add red, green or yellow bell peppers
  • 1 cup button mushrooms – chopped
  • 1 tablespoon celery – chopped, skip if you do not have
  • 3 tablespoons soy sauce (naturally brewed) or tamari – can add as required
  • 1 teaspoon rice wine or rice vinegar
  • 1/2 teaspoon black pepper powder or add as required
  • 2 tablespoons spring onions greens – chopped (scallion greens)
  • Salt as required

If you're looking for a delicious and easy Veg Fried Rice Recipe, look no further than this simple and straightforward guide. All you need is some cooked rice, some egg, some vegetable oil, and some salt, and you're good to go!



In a pot, bring water to a gentle boil with salt and 2 to 3 drops of toasted sesame oil.


Add the soaked and drained rice to the hot water.


When rice becomes al dente or just about cooked, remove the pot from the heat. Strain the rice in a colander or sieve.


When the cooked rice is cooling, chop the veggies finely and keep aside.


Heat oil in a wok or a pan. First, add the star anise and fry for a few seconds or until the oil becomes fragrant.


Add the garlic, and ginger and sauté for some seconds. No need to brown the garlic.


Add the spring onions whites and sauté for about 2 minutes.


Then add finely chopped french beans.


Stir fry french beans for 2 to 3 minutes over medium to medium-high heat.


Add the remaining finely chopped veggies, including mushrooms and celery. Increase the heat to a high to thoroughly cook all of the vegetables.


You have to continuously toss and stir while frying so that the veggies are uniformly cooked and do not get burnt.


The vegetables have to be stir-fried until they are almost cooked and yet retain their crunchiness and crispiness. Stir-frying vegetables on high heat takes about 4 to 6 minutes.


Add the soy sauce, salt and pepper. Stir quickly and add cooked and cooled rice.


Stir fry for a few minutes until the sauce has coated the rice well. Keep a check when adding salt, as soy sauce already has salt in it.


Serve the veg fried rice hot as it is or with your favourite Chinese side.