Vegetable Fried Rice (without egg)

Fried rice is one of my favorite dishes to order when I am at a Chinese restaurant. It may not be the healthiest or even that traditional in Asian cooking, but it is good!

A few years ago I began trying to make my own version at home and didn't really like how it turned out. The recipes I was using just didn't really come together properly to create that restaurant-style taste.

After experimenting with different techniques and sauces, I finally found a fried rice recipe that tasted amazing. It omits the egg in the dish and rivals many of the restaurants that I have eaten at over the years! I even now make a fried rice with leftover pork too.

It just tastes amazing and it is so easy!

The ingredients you will need

(full recipe below)

Fried rice sauce

• Low-sodium soy sauce
• brown sugar
• Sesame oil
• freshly grated ginger
• Chili paste

Fried rice

• Red pepper thinly sliced
• ½ red onion thinly sliced
• Snow peas that are cleaned trimmed and thinly sliced lengthwise
• Water chestnuts drained and sliced you can buy them already sliced in the can
• Cooked And Cooled White Rice: You can use basmati, jasmine or any white rice. Cooled-down rice helps absorb the flavors of the sauce and it will change the texture of the final product a bit. You can make your rice ahead of time if you want. I usually won't remember to do this step (or have time) so I will make the rice when I am ready to make the fried rice recipe.
• Vegetable oil: or coconut oil
• Sesame oil

All very simple ingredients and nothing that is complicated.

How To Make Vegetable Fried Rice Without Eggs

(full recipe below)

• Cook rice and cool: If you don't already have your rice cooked, go ahead and do that now so it has time to cool.
• Saute veggies: In a medium pan over high heat, saute the veggies in the sesame oil. This will give them lots of flavor.
• Make the sauce: In a separate small pan, bring the chili pasta, soy sauce, ginger, brown sugar and sesame oil to a bowl and simmer until reduced.
• Toss together: Once all the parts are made, toss the rice into the pan with the veggies, then add the sauce and toss together for one minute over low heat.

Recipe Tips

• Vegetable size: My tip for making the best fried rice is to make sure all of your vegetables are cut very thin. This will help the vegetables quick quickly in the high heat. It will also create the perfect balance of rice and vegetables in each bite.
• Cooling the rice: Ideally you want to be working with already cooked and cooled rice but sometimes this is not possible. When I am making the rice at the same time I am making the recipe, I like to let my cooked rice sit for about 10 minutes. You keep the lid off to let all the steam and heat escape. You can also go one step further and scoop it into a bowl and place it in the fridge for about 15 minutes to achieve the same result as the rice made the day before.

Storing

Fried rice makes the best leftovers! To store, place the rice in a container with a tight fitting lid then cool the rice until almost room temperature. Place in the fridge for up to 3 days.

For More Take Out At Home Recipes

We love making our own takeout meals at home because it is better quality ingredients and it is more economical! Here are some of our favorites.

• Our favorite Asian meals to make at home are: Our Chinese Chicken and Indian Vegetable Curry and our Pepper Steak
• For Italian takeout meals: We love to make our Italian Meatballs and Pork Bolognese and our Mushroom Pizza
• For Spanish Takeout, we love our Sheet Pan Fajitas