Name: Classic Chinese Fried Rice with Vegetables
Prep time: 10 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: Chinese
Ingredients: ½ cup bean sprouts (optional); ½ tsp white pepper; 1 tbsp oyster sauce (optional); 1 tsp sesame oil; 1½ cups mixed vegetables (carrots, peas, corn); 2 cloves garlic, minced; 2 tbsp light soy sauce; 2 tbsp neutral oil; 3 cups cooked day-old jasmine rice; 3 eggs, beaten; 4 green onions, sliced (white & green separated); Pinch of sugar

Savor Classic Chinese Fried Rice with Vegetables, a colorful, healthy stir-fry with fluffy day-old rice, crisp mixed vegetables, golden scrambled eggs, and light soy seasoning. This authentic one-pan dinner is ready in under 20 minutes.

Why You’ll Love This Recipe

Classic Chinese Fried Rice with Vegetables is the ultimate clean-out-the-fridge meal that tastes like pure comfort. It’s lighter than takeout, loaded with colorful veggies, and perfectly seasoned without being heavy or greasy. Day-old rice gives you that restaurant-style texture, while eggs add protein and richness. Naturally vegetarian (or easily vegan), endlessly customizable, and loved by kids and adults alike, this is the healthy Chinese dinner you’ll make again and again.

Recipe Tips and Tricks

Day-Old Rice is Crucial → Cold rice = separate, chewy grains.
High Heat & Hot Wok → Creates authentic smoky “wok hei.”
Cook Eggs First → Scramble, push aside, then mix back in.
Don’t Over-Sauce → A little soy goes a long way.
Add Veggies in Order → Hard veggies first, delicate last.
Finish with Sesame Oil & White Pepper → Signature aroma.

Yield: 4 Servings

Classic Chinese Fried Rice with Vegetables

Healthy, colorful classic vegetable fried rice is better than takeout in 20 minutes.

Prep Time 10 minutes

Cook Time 10 minutes

Additional Time 5 minutes

Total Time 25 minutes

Ingredients

½ cup bean sprouts (optional)
½ tsp white pepper
1 tbsp oyster sauce (optional)
1 tsp sesame oil
1½ cups mixed vegetables (carrots, peas, corn)
2 cloves garlic, minced
2 tbsp light soy sauce
2 tbsp neutral oil
3 cups cooked day-old jasmine rice
3 eggs, beaten
4 green onions, sliced (white & green separated)
Pinch of sugar

Instructions

Prep Everything → Break up cold rice, dice carrots small, beat eggs.
Heat Wok → Get smoking hot; add 1 tbsp oil.
Scramble Eggs → Pour in eggs, stir until 80% set; push to side.
Aromatics → Add remaining oil, sauté garlic and onion whites 20 seconds.
Hard Veggies → Add diced carrots; stir-fry 1 minute.
Softer Veggies → Add peas, corn; cook 1 minute.
Rice In → Add cold rice; break up clumps and fry 2–3 minutes.
Season → Drizzle soy sauce, oyster sauce; toss evenly.
Final Toss → Mix eggs back in, add bean sprouts, white pepper, sugar.
Finish → Drizzle sesame oil, toss in green onion greens—serve immediately!

Notes

Never use freshly cooked rice—it turns mushy.
White pepper is the traditional seasoning (not black).
Bean sprouts add authentic crunch but are optional.
Leftovers reheat beautifully and taste even better next day.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 486Total Fat 13gSaturated Fat 2gUnsaturated Fat 11gCholesterol 139mgSodium 140mgCarbohydrates 78gFiber 7gSugar 9gProtein 15g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Rice → Jasmine or medium-grain, cooked and chilled overnight.
Mixed Vegetables → Classic trio: carrots, peas, corn; plus onion and bean sprouts.
Eggs → Large, beaten with a pinch of salt.
Soy Sauce → Light soy only for clean flavor.
Oyster Sauce → Optional for extra umami (use vegetarian version).
Green Onions → Whites for cooking, greens for garnish.
Garlic → Fresh minced for fragrance.
White Pepper → Traditional Chinese seasoning.