Chinese Style Vegetable Fried Rice
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Cook Time
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Bursting with fresh vegetables and flavor, this Chinese style fried rice makes a perfect lunch. The cooking process is quick - what takes the most time is chopping and preparing the vegetables. If you do that the day before you can get your meal on the table in under 10 minutes.
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Recipe Type: Light Meals
Cuisine: Vegan
Number Servings: 6 servings
What You Need
  • 4 cups previously cooked rice (chilled)
  • 1-2 Tablespoon dark sesame or olive oil (I used half and half)
  • 1 large sweet onion, sliced into thin rings then cut in half
  • 2 green onions, chopped into ½" pieces
  • 5 cloves garlic, minced
  • 2 cups broccoli florets (small)
  • 2 stalks celery, sliced diagonally
  • 1 cup frozen peas and carrots
  • ½ cup sliced mushrooms (optional)
  • 2 cups (about 2 handfuls) of mung bean sprouts
  • 20 snow peas, string removed
  • 1 Tablespoon dark soy sauce (or more to taste)
  • 1 teaspoon black pepper powder
  • ½ teaspoon maple syrup or agave nectar
  • more minced green onions for garnish (optional)
How to Do It
  1. Wash and prepare your vegetables as set out above, placing them in separate bowls. Line them up within arm's reach of the stove because once you start cooking, there won't be time to run around grabbing stuff from across the room.
  2. Add 1 Tablespoon of oil to wok or large frying pan over medium-high heat. When hot dump in the rice (make sure there are no clumps), and stir it around for 20-30 seconds. Add soy sauce and sea salt; stir fry rice mixture for 3-4 minutes. Remove from pan into a bowl and set aside.
  3. Wipe out wok and add a little more oil. Add the minced garlic and stir fry about 30 seconds. Add the green onion, onions, and celery and saute for 1 minute.
  4. Add the broccoli florets, sprinkle with a shake or two of salt, and stir fry for 2 minutes.
  5. Add the mushrooms, snow peas, bean sprouts, peas and carrots and sprinkle with a shake or two of salt. Sir fry another 2 minutes.
  6. Add in the pepper powder, sweetening agent of choice and mix into vegetables.
  7. Quickly add in the rice and toss well to mix in with the other ingredients.
  8. Taste and adjust seasonings as desired. Serve hot with pepper flakes, seasoned tofu cubes, or whatever you like.
Vegetarians can add in a couple of scrambled eggs for additional color and flavor. Mix it into the wok before you add the rice and soy sauce.
Recipe by Blacks Going Vegan! at