Sides · Sides · Vegetarian
Vegetable Fried Rice
Vegetable Fried Rice. Made with rice, coconut and soy sauce. Get ingredient amounts and step-by-step instructions.
30 mins4 servings
Cook without an account. Sign in only to save recipes to your kitchen.
Plan, shop & cooking helpers
Your ingredient check
Set your food preferences to see ingredient flags for this recipe.
Food preferences
Cooking with an intolerance? Choose ingredients to avoid before you explore.
Ingredients at original yield
- 4 cups cooked white rice
- 2 whole eggs
- 1 spanish onion - finely chopped
- 2 tablespoons coconut oil
- ¼ cup soya sauce
- 1 teaspoon sesame oil
- ½ cup carrot - finely chopped
- ½ cup organic frozen peas - thawed
- 4 green onion springs
- 2 cups bean sprouts
- 2 cloves garlic - minced
How to make Vegetable Fried Rice
Timing details
Total time as listed by the original author. Review the method for additional preparation and waiting.
- 01
Turn stove on to medium heat. Add 1 tablespoon of the oil into the wok and let it heat up. Add the chopped onions for about 8 minutes, or until they begin to caramelize. Add the minced garlic and cook for another 2 minutes. Remove onions and garlic from wok and set aside. Take wok off the heat and allow it too cool.
- 02
Break the eggs into a bowl and beat them. Add 1 teaspoon of soya sauce, and 1 teaspoon of sesame oil to the mixture. Set aside.
- 03
Place the wok back onto the stove at medium heat. Add 1/2 tablespoon of coconut oil to the wok and coat the entire surface. Add the egg mixture to the wok and move it around, allowing the egg to set onto the wok. When the egg begins to puff up, flip it over and cook the other side briefly. Chop the egg with the utensil, then remove from wok and set aside.
- 04
Add another 1/2 tablespoon of oil into the wok and let it heat up. Add the carrots, peas, cooked onion and garlic. Stir-fry until vegetables become tender, about 2 minutes.
- 05
Add the rice, green onions, and bean sprouts, combining thoroughly with the stir fried vegetables for another 3 minutes.
- 06
Add the soya sauce and chopped egg to the wok and combine together. Continue to stir-fry for a few more minutes or until the taste and texture of the rice meets your liking. Serve with additional soya sauce on the side.
Cooking & storage
Use the recipe’s specific storage directions when provided. Read the food storage guide for chilling and reheating food, and the measures guide before changing portions or ingredients.
Reader reviews
☆☆☆☆☆
Be the first to review this recipe.
YOUR KITCHEN JOURNAL
Make it your own.
Notes and cooking history sync with your household.
Rate this recipe or add a photo
These are household reports and estimates, not verified public reviews or current store prices.
Recovered from the original recipe.
