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Dinner Recipes

Homemade Vegetable Fried Rice – Asian Delight

15 minutes. Cook
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Asian cuisine is renowned for its diverse flavors and vibrant ingredients. One dish that consistently delights palates worldwide is Vegetable Fried Rice. This homemade recipe takes this classic Asian favorite to new heights, infusing it with the warmth of a home-cooked meal. Each bite is a medley of flavors and textures, a harmony of vegetables, rice, and savory sauces. In this article, we’ll walk you through every step, from ingredient preparation to plating, to help you create a memorable Asian delight right in your own kitchen.

Historical Context

Fried rice has a rich history that spans over a thousand years. It is believed to have originated in China during the Sui Dynasty (589-618 AD). Back then, it was known as “chǎofàn” and was a clever way to repurpose leftovers, combining rice with various ingredients. As time went on, this simple dish evolved and spread throughout Asia, each region adding its unique twists. Today, fried rice is a beloved staple worldwide, with each country putting its own spin on the classic recipe.


  1. Start by cooking 2 cups of jasmine rice according to the package instructions. Ideally, use rice that’s been cooked and refrigerated for at least a few hours or overnight for the best texture.
  2. Chop one medium onion finely, mince two cloves of garlic, and grate about half a teaspoon of ginger.
  3. Prepare 1 cup of mixed vegetables. You can use frozen mixed vegetables or chop fresh carrots, bell peppers, peas, and corn.
  4. Beat two eggs in a small bowl and set them aside.


  1. Heat the Wok or Skillet

a. Place your wok or a large skillet on the stove over medium-high heat.

b. Add 2 tablespoons of vegetable oil and allow it to heat for a minute.

  • Sauté the Aromatics

a. Toss in the chopped onion and minced garlic. Sauté them for about 2 minutes until they become fragrant and the onion turns translucent.

  • Scramble the Eggs

a. Push the sautéed onions and garlic to one side of the wok, creating an empty space.

b. Pour the beaten eggs into the empty space. Quickly scramble them with a spatula until they’re just cooked but still slightly runny.

  • Add the Vegetables

a. Stir in the mixed vegetables and grated ginger. Continue to stir-fry for another 3-4 minutes until the vegetables are tender but still crisp.

  • Incorporate the Rice

a. Add the cold, day-old jasmine rice to the wok. Use your spatula to break up any clumps and ensure the rice is well mixed with the other ingredients.

  • Season and Flavor

a. Pour 3 tablespoons of soy sauce and 1 teaspoon of sesame oil over the rice. Stir to evenly distribute the flavors.

b. Season with salt and pepper to taste. Keep in mind that the soy sauce is already salty, so adjust according to your preference.

  • Final Touches

a. Continue stir-frying for another 3-4 minutes, allowing the rice to heat through and absorb the flavors.

b. If you prefer a slightly crispy texture, let the rice sit without stirring for a minute or two at a time, then stir, repeating until you achieve the desired crispiness.

  • Garnish and Serve

a. Once the Vegetable Fried Rice is heated through and nicely flavored, remove it from the heat.

b. Garnish with chopped green onions and, if desired, a sprinkle of sesame seeds.


In this journey through the history and preparation of Vegetable Fried Rice, we’ve uncovered the roots of this beloved Asian dish and guided you through the steps to create a homemade version that’s bursting with flavor. From the sizzle of the wok to the aroma of sautéed garlic, each aspect of this recipe adds to the sensory delight of cooking and enjoying this Asian culinary gem. Whether you’re looking for a quick weeknight dinner or a crowd-pleasing side dish, this Vegetable Fried Rice is sure to satisfy your cravings for Asian cuisine, right in the comfort of your own kitchen. So, fire up your stove, grab your wok, and embark on this delicious culinary adventure!


prep time
20 minutes.
cooking time
15 minutes.
4 servings.
total time
35 minutes.


  • Wok or a large skillet

  • Wooden spoon or spatula

  • Knife and cutting board

  • Small bowl for mixing sauces

  • Whisk for beating eggs

  • Plate for serving

  • Measuring cups and spoons


  • 2 cups of cooked jasmine rice (preferably cold and day-old)

  • 2 tablespoons vegetable oil

  • 1 medium onion, finely chopped

  • 2 cloves garlic, minced

  • 1 cup mixed vegetables (carrots, peas, bell peppers, and corn)

  • 2 eggs, beaten

  • 3 tablespoons soy sauce

  • 1 teaspoon sesame oil

  • 1/2 teaspoon ginger, grated

  • Salt and pepper to taste

  • Green onions, chopped for garnish

  • Sesame seeds for garnish (optional)


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