Veggie Fried Rice

July 26th, 2012 Comments Off on Veggie Fried Rice


I love fried rice, so I set out to discover a way to make fried rice that taste just like the chinese restaurant versions.  After several tries, I came up with the following.  It is so very delicious and my family gobbles it up quick when I make it.  You could add meat to it as well, but we like our fresh veggies and soy sauce.  Hope you enjoy!



2 TBL Sesame Seed Oil

1 TBL Olive Oil

1 cup chopped fresh carrots

1 cup chopped fresh celery

1 cup chopped white onion

2 TBL Minced Garlic

1 8 oz can water chestnuts, chopped

1/2 cup bean spouts

5 cups Cooked White Rice (I use the Jasamine Rice found in the oriental section of the grocery store)

3 eggs, beaten

2 TBL Oyster Sauce

3 TBL Soy Sauce

1 cup frozen peas, thawed


In a large skillet add both the sesame seed oil and olive oil.  Heat skillet over medium high heat.  Add Carrots, Celery, Onions, Garlic, bean sprouts and water chestnuts.  Saute until crisp tender.  Remove from heat while you cook the eggs.

In a heated nonstick skillet add about half of the beaten eggs.  Tilt your pan so that the eggs look like a giant sized pancake.  When the middle bubbles and the edges are dry, flip the entire egg to the other side.  Cook until done and transfer to the cutting board.  Repeat with the remaining eggs.  Cut cooked eggs into strips and set aside.

Turn vegetables back to medium heat and add the cooked rice.  Stir until al of the veggies are mixed into the rice.  Pat down rice mixture and place eggs on top.  Mix again, being careful to scrape the bottom of the pan so that the rice doesn’t burn.  Add the Oyster Sauce and Soy Sauce.  Stir again until the sauces are incorporated into the rice.

Add peas and stir again.  Remove from heat and let stand for a few minutes to let the flavors blend.  Serve with extra soy sauce on the side.

Comments are closed.

What's this?

You are currently reading Veggie Fried Rice at Michelle Conaway.