Vegetarian fried rice

Vegetarian fried rice

Fried rice is the ultimate comfort food and hands down, the best way to use up left over rice, as well as any other vegetables you have in the fridge.

So with some nicely crunched up rice from the day before and some greens that I had in the fridge (there is a lot of green going on in my house at the moment…), I threw this fried rice together.  I did literally throw it together – all in one wok, no messing around. My 4 year old ate three bowlfuls – directly after he looked at it sitting on the table and said (with a face full of disappointment) ‘no! I don’t want rice!’.

I have a hard time not putting bacon in everything but I resisted on this occasion and made a vegetarian version instead. It’s another great way to get greens into your little ones. As in this recipe, just chop everything nice and finely and hopefully the goodness will go unnoticed! 

You could easily add Chinese sausage, bacon,chorizo or shredded chicken if you have it on hand and I think this recipe would also work just as well with brown rice.

Vegetarian fried rice

Vegetable oil

2 tbs ginger, minced

2 cloves of garlic, minced

4 spring onions, finely sliced, plus extra to scatter on top

1 zucchini, finely diced

1 bunch of bok choy or Chinese greens, finely chopped

1 corn cob, kernels cut off

A generous handful of broccoli (florets and stalk), finely chopped

3 cups of left over white rice

2 tbs fish sauce

2.5 tbs oyster sauce

Sesame oil

4 eggs, fried

Sriracha (chilli sauce), sesame seeds and soy sauce to serve

Heat vegetable oil in a wok over medium – high heat and add the ginger, garlic and spring onions. Fry gently until soft and golden. Add your vegetables and continue to stir-fry over medium heat until cooked through. I turn the heat up high towards the end of the cooking time so some of the vegetables have nice crispy edges. Add the rice to the wok and mix through the vegetables well, breaking it up as you go. When rice is warmed through, add the fish sauce and oyster sauce and continue to heat until rice is nice and hot. Drizzle over some sesame oil.

To serve, top each bowl of rice with a fried egg, sesame seeds, fresh spring onions, soy sauce and chilli sauce (optional).

Serves 4


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