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Quick Chinese-Style Vegetable Fried Rice

Fried rice is a time-honored way to transform leftover grains into a vibrant, restaurant-style meal. Originating in Chinese home kitchens, this quick vegetable fried rice balances tender day-old rice with sweet peas, crunchy carrots, scallions and aromatic garlic. A splash of soy and toasted sesame oil seasons each grain, while toasting the rice in a smoking hot wok lends delightful chewiness and depth. Scrambled egg folded through the rice brings silkiness and protein, making this dish a satisfying all-in-one. Ready in 20 minutes, it’s perfect for weeknight dinners, meal prep or a speedy lunch. You’ll appreciate how minimal ingredients deliver maximum flavor, showcasing the technique of stir-frying over high heat to create contrasting textures. Whether you make it with day-old rice or fresh grains, this recipe captures the spirit of quick, resourceful Chinese cooking while inviting your own seasonal twists and protein add-ins.

Dinner | Light Lunch | Chinese | Gluten-Free | Halal | Nut-Free | Shellfish-Free | Vegetarian | Fried Rice | Bowl | Wok | Carrot | Egg | Pea | Rice | Stir-Frying | Tossing | Weeknight | 20-Minute Meal | Make-Ahead
Time to complete

Prep

10min

Cook

10min

Wait

0 minutes

Total

20min

Ingredients (Makes 2 servings)

Ingredients

  • 2 cups cooked white rice (12 oz; 350 g)
  • 1 small onion (4 oz; 115 g), finely chopped
  • 1 medium carrot (3 oz; 85 g), peeled and diced
  • 2 scallions (1 oz; 30 g), thinly sliced
  • 2 cloves garlic (about 2 tsp; 5 g), minced
  • 1 tsp (5 ml) soy sauce
  • 1 tsp (5 ml) toasted sesame oil
  • Kosher salt and ground white pepper, to taste
  • 1 large egg
  • 4 oz (115 g) frozen peas

Vegetable Oil (divided)

  • 2 tablespoons (30 ml) vegetable or canola oil, divided
Nutrition Information (per 100g)
  • Calories: 127.2
  • Fat: 4.9
  • Protein: 3.0
  • Carbohydrates: 17.6
  • Fiber: 1.6
Directions

Prep Rice

  • 1. If using day-old rice, break it up into individual grains with your hands and set aside.

Toast Rice

  • 2. Heat a wok over high heat (medium-high, about 204 °C/400 °F) until hot. Add ½ tbsp (7 ml) oil and half the rice; stir and toss until lightly toasted and chewy, about 3 minutes. Transfer to a bowl. Repeat with another ½ tbsp (7 ml) oil and remaining rice.

Cook Vegetables & Season

  • 3. Return all rice to the wok and press it up the sides. Add ½ tbsp (7 ml) oil in the center; stir in onion, carrot, scallions and garlic. Cook until fragrant and just softened, about 1 minute. Add soy sauce, sesame oil, salt and white pepper; toss to coat.

Scramble Egg

  • 4. Push rice to one side; add remaining ½ tbsp (7 ml) oil to empty space. Crack in the egg, season lightly, and scramble into small bits. Stir egg into rice.

Add Peas & Serve

  • 5. Add frozen peas; toss until thawed and evenly mixed. Serve immediately.
Cookix's Secrets

Egg Scramble

  • Clear space in the wok and let the egg set briefly before scrambling for tender curds.

Flavor Enhancements

  • Drizzle chili garlic oil or Sriracha for a spicy kick.

Gluten-Free Option

  • Substitute tamari for soy sauce to make it gluten-free.

Healthy Twist

  • Use brown rice or cauliflower rice and reduce oil to lower calories and boost fiber.

Heat Control

  • Make sure the wok is fully heated before adding oil—this prevents the rice from steaming.

Protein Add-Ins

  • Stir in cooked diced chicken, shrimp or cubed tofu for extra protein.

Rice Prep

  • Use chilled, day-old rice to ensure each grain stays separate and avoids clumping.

Seasoning

  • Adjust soy sauce and white pepper at the end—flavors develop as the rice cools slightly.

Vegetable Variations

  • Swap peas for edamame, corn or diced bell peppers to match the season.