Chef John’s Top 10 Rice Recipes

1/10

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Yangzhou Fried Rice | Mini Fried Rice Class 5 min

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Tomato and Ham Rice | Recipe You Can Make in a Rice Cooker 3 min

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Bacon and Egg Fried Rice | Mini Fried Rice Class 3 min

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Chinese cuisine

Easy

Vegetable Fried Rice

Name: Vegetable Fried Rice
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 2 tbsp. Cooking oil; 3 count Eggs, beaten; 0.3 count Onion, diced; 0.25 cup Shiitake mushroom, diced; 10 oz. Cooked rice; 0.25 cup Carrot, diced; 0.25 cup Celery, diced; 0.25 cup Corn kernel, removed from fresh corn; 1 tbsp. Oyster sauce; 1 tbsp. Soy sauce; 1 tsp. Black pepper; 0.25 cup Green peas; 0.5 count Lemon juice; 3 tbsp. Green onion, chopped

Chef John Zhang

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

Loaded with fluffy eggs and tender vegetables, this veggie fried rice is a brilliant and addictive way to use up leftovers. Any stir-fry friendly veggies would be great for this fried rice recipe!

Chef John’s Top 10 Rice Recipes

1/10

PREMIUM

Yangzhou Fried Rice | Mini Fried Rice Class 5 min

NOW PLAYING

Shrimp Fried Rice 2 min

NOW PLAYING

Teriyaki Chicken Fried Rice 3 min

NOW PLAYING

PREMIUM

Golden Egg Fried Rice with Shrimp | Mini Fried Rice Class 3 min

NOW PLAYING

BBQ Pork Fried Rice 2 min

NOW PLAYING

Tomato and Ham Rice | Recipe You Can Make in a Rice Cooker 3 min

NOW PLAYING

Thai Pineapple Fried Rice with Chicken 1 min

NOW PLAYING

Curry Beef Fried Rice 1 min

NOW PLAYING

Rice With Mushrooms and Beef 2 min

NOW PLAYING

PREMIUM

Bacon and Egg Fried Rice | Mini Fried Rice Class 3 min

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Recipe

PRE TIME: 15 min

COOKING TIME: 15 min

TOTAL TIME: 30 min

4 SERVING

Ingredients:

2 tbsp. Cooking oil
3 count Eggs, beaten
0.3 count Onion, diced
0.25 cup Shiitake mushroom, diced
10 oz. Cooked rice
0.25 cup Carrot, diced
0.25 cup Celery, diced
0.25 cup Corn kernel, removed from fresh corn
1 tbsp. Oyster sauce
1 tbsp. Soy sauce
1 tsp. Black pepper
0.25 cup Green peas
0.5 count Lemon juice
3 tbsp. Green onion, chopped

Directions:

Step 1

Dice vegetables

Step 2

Remove corn kernels from the cob. Beat eggs.

Step 3

In a wok/skillet heat about two tablespoon olive oil, scramble the beaten eggs.

Step 4

Add onions and mushrooms, stir fry a few times, then add rice, carrots, celeries, corn kernels, soy sauce, oyster sauce, and black pepper. Quickly stir fry until well mixed.

Step 5

Add peas, desired amount green onion, and a few drops squeezed fresh lemon juice. Stir fry several times. Remove from heat. Serve hot.

Step 6

Enjoy!