Holy Cow! Vegan Recipes

Food blog with healthy, tasty vegan recipes

  • Home
  • Recipe Index
    • All Recipes
    • Vegan Breakfast Recipes
    • Vegan Entrees
    • Vegan Desserts
    • Gluten Free Vegan Recipes
    • No Added Oil
    • Kid-Friendly Recipes
    • Vegan Bread Recipes
    • Indian Vegan Recipes
    • Vegan Italian Recipes
  • Recipe List
    • Indian Grocery List
  • Vegan Swaps
  • DIY Spice Mixes
  • About
    • Why Am I A Vegan?
    • Privacy Policy
You are here: Home | Vegan Chinese Recipes | Vegetable Fried Rice

Vegetable Fried Rice

May 23, 2009

Jump to Recipe  ↓ Print Recipe  ❒

Chinese Fried Rice
Do you know where Saturdays go?

To me, Saturday’s the best day of the week. There’s still a whole day between now and Monday, PBS is running all those wonderful cooking shows all afternoon, and the comforting hum of the neighbor’s lawnmower is keeping me company as I type and watch and wonder what to do with those two overripe bananas sitting in my pantry. As you can see, I am not averse to multitasking when all the tasks involved are fun 🙂

Saturdays are also special to my dogs. Almost as if they can count the days, they wake up on Saturday as if magically aware it’s the day they will get a super-long walk, as opposed to the shorter walks on weekdays when mommy and daddy are too tired and too busy.

But there’s one problem I have with Saturday: it goes away too soon. And then I have to wait a whole week for another one.

Before this Saturday slips and slides away, I wanted to write about this fast, basic and easy but delicious dish that’s great for Saturdays when I’m having way too much fun to think about spending a long time in the kitchen. Chinese fried rice.

When making Chinese fried rice, it is really important– and I can’t stress this enough– to make sure that you work with rice that’s at least a day old. Rice that’s freshly made will stick to the wok and turn into mush, but day-old– or, as in my home sometimes, days-old– is tougher and the grains will slide smoothly in the wok, giving your fried rice the perfect texture.

I add plenty of veggies to my fried rice, and sometimes I scramble soft tofu and add it too. It is also important to chop the veggies in roughly the same size and shape so they cook together.

Also, and this is again important, have all your ingredients on hand and ready because you will have the wok on high heat and you don’t want to prep your ingredients as the rest of them are burning.

This was fun, but I’m going to get back to Jacques Pepin now. I do love the way he “shops” an onion. Have a great long weekend, everyone. And here’s to long, lazy Saturdays– may we have three each week!

***

More rice recipes to try:

Vegetable Biryani

Carrot Rice with Creamy Potato Curry

Coconut Rice

***Vegan chinese fried rice

3 from 1 vote
Print
Chinese Fried Rice
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 
A delicious vegetarian Chinese fried rice recipe
Course: Main
Cuisine: Chinese
Servings: 6
Author: Holy Cow! Vegan Recipes
Ingredients
  • 2 cups boiled short-grain rice (the rice has to be at least a day old)
  • 1 cup carrots , cut into thin strips, about 1-inch long
  • 1 large green bell pepper , cut into thin strips, about 1-inch long
  • 1 cup green beans , cut into 1/2-inch pieces
  • 1 large onion , thinly sliced
  • 4-5 scallions or spring onions , greens cut into 1-inch pieces and whites sliced
  • 5 cloves garlic , thinly sliced
  • 1 tbsp sesame or canola or other vegetable oil
  • In a bowl , mix together:
  • 2 tbsp tamari or soy sauce
  • 1 tbsp hot sauce like Sriracha
  • 2 tbsp rice vinegar
  • 1 tbsp ginger , grated
Instructions
  1. Heat the oil in a wok or a large skillet with sides that taper out.
  2. Over high heat, add the onions and stir for a minute. Add the garlic, stir for 10 seconds, then add the remaining vegetables.
  3. Stir-fry the veggies until they begin to get just tender but you want them to remain quite crispy. Do not leave them unattended as they might burn over the high heat.
  4. Add the rice and stir fry for a few seconds. Then add the tamari-vinegar-ginger sauce and stir together well.
  5. Stir-fry for a couple minutes more. Add more tamari or vinegar if needed.
  6. For other delicious rice recipes, check out my
  7. Peas and Mushroom Biryani
  8. , or my
  9. Raisin and Nut Pilaf
  10. Serve hot.

 

Lovely Lucy

(C) All recipes and photographs copyright of Holy Cow! Vegan Recipes.

 

Pin420
Share27
Tweet
+11
Flip
Reddit
Yum
448 Shares

Filed Under: All Recipes, Gluten Free Vegan Recipes, Vegan Chinese Recipes, Vegan Rice Recipes

« Lima Bean Stew With Swiss Chard
Tofu Patia: Reinventing A Regional Classic »

Comments

  1. Gita's Kitchen says

    May 24, 2009 at

    The fried rice looks so delicious…nice color 🙂

    Reply
  2. Mahimaa's kitchen says

    May 24, 2009 at

    your chinese fried rice is making me hungry! looks so inviting.

    Reply
  3. Sharmila says

    May 24, 2009 at

    This is my fav quick fix meal Vaishali .. and healthy with all those veggeis. 🙂 Must try that tamarind+vinegar the next time.
    I thought that was Opie … but s/he is a Golden R and Lucy is a German S … right? Love your babies.

    Reply
  4. Uma says

    May 24, 2009 at

    fried rice is tooo tempting Vaishali! Love all the pics especially Lucy’s 🙂

    Reply
  5. Happy cook says

    May 24, 2009 at

    That is exactly what hubby says too that saturday is the best day.
    Lov ethe fired rice, looks colourfull and delicous.

    Reply
  6. Sireesha says

    May 24, 2009 at

    Chinese fried looks Yummilicious..
    Love your babies..

    Reply
  7. Indhu says

    May 24, 2009 at

    delicious looking rice… love your write-up 🙂

    Reply
  8. Red Chillies says

    May 24, 2009 at

    I could not agree with you more about Saturday’s. I feel that way too, Friday evening’s upto Sturday evening is my favorite.
    Here is wishing to 3 saturday’s a week LOL!
    Loved your variation of fried rice.

    Reply
  9. A2Z Vegetarian Cuisine says

    May 24, 2009 at

    Nice write up. Lovely blog and good recipe. Fried rice looks really delicious.

    Reply
  10. Divya Vikram says

    May 25, 2009 at

    Ya I know weekends end too soon! Lovely fried rice recipe!

    Reply
  11. Lena Rashmin Raj says

    May 25, 2009 at

    first time here…beautiful presentation..i just loved the color combination..i had uploaded mushroom fried rice in my blog..this is looking awesome.. 🙂

    Reply
  12. Shreya says

    May 25, 2009 at

    Hi Vaishali, love the recipe, have never made this at home! Lucy looks beautiful. Btw, you could send this to Monthly Mingle – Ravishing Rice at cookingandme.com

    Reply
  13. Cham says

    May 25, 2009 at

    Lucy is captured beautifully! Very tempting fried rice!

    Reply
  14. Curry Leaf says

    May 26, 2009 at

    A diffrent fried rice with the addition of hot sauce.I have also never tried scrambled tofu in fried rice.Absolutely delicious. this is/

    Reply
  15. Usha says

    May 26, 2009 at

    I am all for 3 Saturday’s each week, wouldn’t it be great fun if we could really get it…the fried rice looks delish, one of my faves, loved loved your version of this rice….

    Reply
  16. A_and_N says

    May 28, 2009 at

    Lucy is beautiful! Does she like Chinese? 🙂 Like us 😉

    Reply
  17. Soma says

    June 1, 2009 at

    We are chinese fried rice people. a lot of the leftover get converted to this:-) esp. on weeknights for us. & yes i use sriracha too..

    Lucy is just BEAUTIFUL!

    Reply
  18. Chastity @ My Rays of Sunshine says

    December 6, 2010 at

    Looks yummy! Going to try this tonight! Thank you!

    Reply
  19. Joan says

    January 16, 2018 at

    Good recipe if you love spicy.

    Reply

Trackbacks

  1. Beet Sheet No. 5 | The Beet Sheet says:
    April 19, 2015 at

    […] Holy Cow Vegan Veggie Fried Rice […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hi, I’m Vaishali!

I cook and eat simple, tasty and nutritious plant-based food in my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. More about me >>

Categories

Subscribe for recipe updates

Try these recipes next:

Slow Cooker Chana Masala
veggie burgers
Vegan Wild Mushroom Lasagna with Leeks and Bechamel #vegan #lasagna #italianrecipe #pasta #soyfree HolyCowVegan.net
Masala Smashed Potatoes
Vegan Apple Pie Pull-Apart Bread - HolyCowVegan.net
This gorgeous Vegan Wellington with Mushrooms and Lentils will have everyone gawking -- and gorging -- at your holiday table. It tastes just as good as it looks, with meaty lentils and mushrooms tied together by a mirepoix of onions, carrots and celery and infused with fresh herbs. A vegan, nut-free recipe. #vegan #thanksgiving #holidayrecipes #nutfree #kidfriendly HolyCowVegan.net
Hamburger Buns

Copyright © 2019 Holy Cow! Vegan Recipes