To be honest, this is the kind of fried rice I make when I come back home after a long day at the studio and want a quick and satisfying dish for my kid and husband without planning ahead. I mean, it is so easy to make. The rice gets lightly toasted in the pan, the eggs keep it hearty, and the black bean sauce gives it more depth than a plain soy sauce version. Trust me on this.
I grew up eating fried rice often as part of one of the most popular authentic Chinese rice recipes, so I am picky about what I want from it. For me, fried rice should solve dinner quickly, which is why I like using frozen vegetables here. They save me prep time, and I can still get a colorful pan of rice without chopping a pile of produce first.
When I make it, I scramble the eggs first, cook the garlic and vegetables next, then add the rice and let it toast a bit before I stir in the sauce. I finish with the eggs, green onion, and salt, and dinner is ready before anyone has time to ask what is taking so long. I highly recommend you giving this recipe a try!
Ingredients
I like this recipe because I can build a full pan of fried rice from a few staples I almost always have around. Here are all the ingredients I use to make it:
Rice and eggs: I use cooked white rice left in the fridge overnight, and I prefer jasmine rice or another medium grain rice that has spent some time in the fridge. I also use a lot of eggs, because they add so much texture and turn this from a simple side into a dish I am happy to eat for lunch or dinner.
Sauce: I mix chili oil, black bean sauce, and soy sauce before I start cooking. I really like this combination because it makes the rice taste richer and more interesting.
Vegetables and aromatics: I usually use frozen mixed vegetables and garlic, then finish with green onion. Frozen vegetables make this recipe especially practical for me, because I can pour them straight into the pan and keep moving.
How to Make
1. Mix the sauce: Combine the chili oil, black bean sauce, and soy sauce in a small bowl. Stir to mix well.
2. Scramble the eggs: Add oil to a large skillet and heat it over medium high heat until hot. Add the eggs. Wait until the bottom is cooked, then scramble lightly until just cooked. Transfer them to a plate and set aside. I like to use high heat and a generous amount of oil to cook my eggs, so the surface chars a little and the inside is fluffy.
3. Cook the garlic: Add the remaining oil and the garlic. Stir a few times to release the fragrance.
4. Cook the vegetables: Add the mixed vegetables. Stir and cook until they are fully thawed and all the liquid has evaporated. If I use fresh vegetables instead, I cook them only until al dente.
5. Toast the rice: Add the rice. Stir and cook until it is heated through and lightly toasted.
6. Add the sauce: Pour in the chili oil mixture. Cook and stir until the rice is evenly coated.
7. Finish the fried rice: Return the eggs to the pan, add the green onion, and sprinkle in the salt. Stir well to mix everything together. Turn the heat to low, taste, and add more salt if needed.
8. Serve hot: Transfer everything to a plate and serve it hot as a main dish or side dish.
Expert Tips
Use cold rice if I can: I get the best texture when I use rice that has been chilled in the fridge overnight. The grains separate more easily and toast better in the pan.
Do not overcook the eggs: I cook the eggs only until just set before taking them out. They go back into the pan later, so this keeps them from turning dry.
Cook off the vegetable moisture: I always wait until the vegetables stop releasing liquid before I add the rice. This keeps the fried rice from turning soggy.
Let the rice toast a little: I do not rush this part. A little time in the pan gives the rice a better texture and a more satisfying taste.
Keep frozen vegetables in the freezer: I always like having a bag of mixed vegetables around for recipes like this. It saves me on nights when I want dinner fast and do not want to chop anything.
How I Like Serving
If I am making it as a side, I like putting it next to my Chinese broccoli with oyster sauce or a simple stir fried pea shoots with garlic, in my opinion both keep the meal simple and work well with the rich rice.
When I want to turn it into more of a full dinner, I usually make a quick soup and let the fried rice do the rest. My Chinese egg drop soup is one I make all the time and my family loves it. I also recommend browsing my website for serving ideas, because I have hundreds of recipes you can mix and match depending on what you are craving.
Frequently Ask Questions
What pan do you recommend using for this dish?
I like to use my DeBuyer Country Chef 9″ pan to make vegetable fried rice. It is a carbon steel pan that is shaped like a small flat-bottom wok. It is quite nonstick if you season the pan well. The pan holds heat well and gives the rice a nice char and a bit of a smoky flavor if your gas stove is powerful enough. Alternatively, you can simply use a large nonstick pan to cook vegetable fried rice. When using a nonstick pan, the key is to let the rice sear without stirring it too often, to create a crispier result.
Can I use fresh vegetables instead of frozen ones?
Yes, you can. I typically add fresh vegetables in the same step, but I pay attention to how long each one takes to cook and stop when they are al dente so they do not turn too soft by the end.
How do I store leftovers?
I store leftovers in an airtight container in the refrigerator and eat them within 3 days. I reheat the rice in a pan when I can, because it helps bring back a little of the texture that makes fried rice so good. You can freeze it in small portions and reheat it straight from the freezer, but I know the vegetables will be a little softer after thawing, so I still prefer it fresh when I have the time.
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Nothing beats my delicious vegetable fried rice recipe. It is a quick Chinese side dish with rice, eggs, and mixed vegetables. I use chili oil, black bean sauce, and green onion to build a rich pan of fried rice that I can finish in just 15 minutes.
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Combine the chili oil, black bean sauce, and soy sauce in a small bowl. Stir to mix well.
Add 1 tablespoon of oil to a large skillet and heat over medium-high heat until hot. Add the eggs. Wait until the bottom is cooked, then scramble slightly until just cooked. Transfer to a plate and set aside.
Add the remaining 1 tablespoon of oil and the garlic. Stir a few times to release the fragrance.
Add the vegetables. Stir and cook until thawed and all the liquid has evaporated.
Add the rice. Stir and cook until the rice is heated through and lightly toasted, 2 to 3 minutes.
Pour in the chili oil mixture. Cook, stirring occasionally, until the rice is evenly coated with the rice, 2 minutes or so.
Return the eggs to the pan, add the green onions, and sprinkle the salt. Keep stirring to mix everything well, 1 to 2 minutes. Turn to low heat and taste the rice. Adjust the seasoning by adding more salt, if needed.
Transfer everything to a plate and serve hot as a main dish or side dish.
Ingredient Substitution Guide
- You can use a frozen vegetable mix that contains diced or small pieces of vegetables such as carrot, snow peas, bell peppers, etc. No thawing needed. You can also use fresh vegetables. Cook them until al dente in the same step.
Serving: 1serving, Calories: 400kcal, Carbohydrates: 53g, Protein: 12.3g, Fat: 15.3g, Saturated Fat: 3.1g, Cholesterol: 164mg, Sodium: 448mg, Potassium: 336mg, Fiber: 5.2g, Sugar: 4.9g, Calcium: 74mg, Iron: 4mg
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