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Homemade Vegetable Fried Rice – Asian Delight

About 10 minutes. Cook
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The allure of Asian cuisine has long captivated food enthusiasts with its harmonious blend of flavors and vibrant colors. One dish that embodies this essence is Homemade Vegetable Fried Rice. This simple yet scrumptious dish is a favorite in many Asian households and is celebrated for its versatility, offering a delightful mix of flavors, textures, and aromas. While it’s easy to find fried rice on the menus of countless restaurants, there’s something truly special about crafting it from scratch at home. In this culinary journey, we’ll explore the historical roots of fried rice and then dive into the intricacies of creating the perfect homemade Vegetable Fried Rice.

Historical Context: Fried rice has a rich history, dating back thousands of years in Asia. Its origins are somewhat murky, as it’s a dish that evolved through centuries of culinary traditions. The earliest records of fried rice can be traced back to ancient China, where it was initially considered a practical way to use up leftover rice. Over time, fried rice became a staple in Chinese cuisine and gradually spread to other Asian countries.

Each region in Asia has put its own unique spin on fried rice. For instance, Thai pineapple fried rice is known for its sweet and savory combination, while Indonesian Nasi Goreng boasts a fiery kick with the addition of chili and a rich, smoky flavor from kecap manis (sweet soy sauce).


1. Prepare the Ingredients

  • Start by cooking the rice according to the package instructions. For best results, use cold, day-old rice, as it will be less sticky.
  • While the rice is cooling, chop the onion, garlic, carrot, red bell pepper, green onions, and cilantro. Beat the eggs in a small bowl.

2. Heat the Pan

  • Place your wok or large skillet over medium-high heat and add the vegetable oil. Allow it to heat until it shimmers.

3. Sauté the Aromatics

  • Add the minced garlic and ginger to the hot oil and sauté for about 30 seconds, or until fragrant.
  • Toss in the finely chopped onion and stir-fry for another 1-2 minutes until it becomes translucent.

4. Cook the Vegetables

  • Add the diced carrot, red bell pepper, and thawed peas to the pan. Stir-fry these ingredients for about 3-4 minutes until they are tender but still crisp.

5. Scramble the Eggs

  • Push the sautéed vegetables to one side of the pan, creating a clear space. Pour the beaten eggs into this space and scramble them until they’re just set. Then, combine them with the vegetables.

6. Add the Rice

  • Gently break up any clumps in the cold rice and add it to the pan. Use your spatula to combine the rice with the other ingredients.

7. Season and Flavor

  • Drizzle soy sauce and sesame oil over the rice and veggies. Sprinkle with white pepper. Stir-fry everything together for a few more minutes until the rice is heated through and evenly coated with the seasonings.

8. Garnish and Serve

  • Remove the pan from the heat and stir in the chopped green onions.
  • If desired, garnish your homemade Vegetable Fried Rice with fresh cilantro. It adds a delightful burst of freshness.


prep time
Approximately 25 minutes.
cooking time
About 10 minutes.
total time
Around 25 minutes.


  • Wok or a large, deep skillet

  • Wooden spatula or a wok spatula

  • Whisk

  • Bowls for preparation

  • Cutting board and knife

  • Measuring spoons and cups


  • 2 cups of cooked and cooled jasmine or basmati rice

  • 2 tablespoons vegetable oil

  • 1 small onion, finely chopped

  • 2 cloves garlic, minced

  • 1 carrot, diced

  • 1 red bell pepper, diced

  • 1 cup frozen peas, thawed

  • 2 eggs, beaten

  • 3 tablespoons soy sauce

  • 1 teaspoon sesame oil

  • 1/2 teaspoon ginger, minced

  • 1/2 teaspoon white pepper

  • 2 green onions, chopped

  • 1/4 cup fresh cilantro, chopped (optional, for garnish)


Prepare ingredients and rice.
Sauté aromatics and vegetables.
Scramble eggs and combine.
Season, garnish, and serve.
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