Chinese-style vegetable fried rice is an easy and tasty side dish to serve with Asian-style vegetable and tofu dishes. It’s a great way to use up leftover brown rice, too. On the rare occasions when my family gets Chinese take-out, there’s always a lot of leftover rice, and this is usually the way it gets repurposed!

Recipe

Chinese-Style Vegetable Stir-Fried Rice

Chinese-style stir-fried rice, filled with lots of veggies, is an easy and tasty side dish to serve with Asian-style vegetable and tofu dishes.

5 from 1 vote

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Course: Rice dish

Cuisine: Chinese

Diet: Vegan, Vegetarian

Keyword: rice stir fry, stir-fried rice

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: to 6

Calories: 330kcal

Author: Veg Kitchen

Ingredients

1 tablespoon safflower or other neutral vegetable oil
1 tablespoon dark sesame oil
1 small onion halved and thinly sliced
1 small bell pepper any color, cut into short narrow strips
3 cups cooked brown rice
2 scallions white and green parts, thinly sliced
1 ½ cups cooked fresh or thawed frozen corn kernels or one 15-ounce can cut baby corn, drained
1 cup frozen green peas or green beans thawed
2 tablespoons natural reduced-sodium soy sauce or to taste
Freshly ground pepper to taste
Sesame seeds for garnish
Fresh cilantro for garnish optional

US Customary - Metric

Instructions

Heat the oils in a stir-fry pan or large skillet. Add the onion and sauté over medium heat until translucent.
Add the carrots and continue to sauté until the onion is golden.
Add rice, scallions, corn or baby corn, peas or green beans. Drizzle in the soy sauce. Stir-fry over medium-high heat for 8 to 10 minutes, or until the rice is touched with golden spots.
Season with freshly ground pepper, and additional soy sauce if need be.
Serve at once, garnishing each serving with sesame seeds, and if desired, some cilantro.