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Chef Easy Vegetable Fried Rice

Fluffy, flavourful rice with colourful vegetables and delicious Chinese-style flavour! This homemade Vegetable Fried Rice is easy to prepare using Chef Easy Chinese Style Seasoning.

With tender grains of rice, crisp vegetables and a savoury sauce, it’s a delicious side dish for Sunday lunch, family dinners or your favourite Chinese-inspired meals. No additional herbs or spices needed!

Prep Time:

15 minutes

Cook Time:

30–40 minutes (including cooking the rice)

Servings:

3–4

Flavour Used:

Chinese Style Seasoning

Ingredients

    Rice

    • 1 cup (approximately 185 g) uncooked parboiled rice, yielding approximately 550–560 g cooked rice
    • Water, according to rice package instructions
    • 1 tsp salt, for cooking the rice

    Vegetables

    • 1 medium carrot (approximately 80 g), finely diced
    • ⅓ cup red sweet pepper (approximately 55 g), finely diced
    • ⅓ cup yellow sweet pepper (approximately 55 g), finely diced
    • 1 medium onion (approximately 90 g), finely chopped
    • ⅔ cup celery (approximately 75 g), finely chopped
    • 3 small stalks chive (scallions/green onions), approximately 20 g, chopped
    • 1 tbsp vegetable or coconut oil, for stir-frying

    Seasoning & Sauce

    • 4 tsp Chef Easy Chinese Style Seasoning, divided
    • 1 tbsp oyster sauce or vegetarian mushroom-based stir-fry sauce
    • 1 tbsp dark soy sauce

    ½ tsp toasted sesame oil

      Chef Easy Tip

      No additional black pepper, garlic, ginger, onion powder, green seasoning or other dry spices are needed. Chef Easy Chinese Style Seasoning provides the flavour base for the fried rice, while oyster sauce and dark soy sauce add savoury depth and colour.

      Chef Easy Cooking Tips

      • Use parboiled rice: Its firm texture helps the grains remain separate during stir-frying, giving your fried rice a fluffy finish.
      • Chill the rice before frying: Refrigerating cooked rice helps the grains firm up and reduces the chances of mushy fried rice. Overnight refrigeration works particularly well.
      • Use a hot wok: Stir-frying over medium-high heat helps the vegetables and rice cook quickly without becoming soggy.
      • Prepare everything beforehand: Have the vegetables, sauce, seasoning and cooked rice ready before heating the wok.
      • Keep the vegetables slightly crisp: Avoid overcooking the vegetables to preserve their colour, texture and natural sweetness.
      • Avoid overcrowding: If your wok is small, cook the rice in batches to prevent steaming instead of stir-frying.
      • Add chive and sesame oil last: Stirring these in at the end helps preserve their fresh flavour and aroma.
      • Store cooked rice safely: Cool cooked rice quickly in shallow containers and refrigerate within one hour. Keep refrigerated until ready to use, preferably within 24 hours, and reheat thoroughly until steaming hot.

      Instructions

      1. Cook the rice

        Rinse the parboiled rice and cook in water with 1 tsp salt according to the package instructions until the grains are tender but firm. Avoid overcooking, as soft rice can become mushy during stir-frying.

      2. Cool the rice

        Spread the cooked rice on a large, shallow tray to release excess steam. Allow it to cool briefly, then refrigerate promptly until chilled. For best results, use rice that has been refrigerated overnight.

      3. Prepare the vegetables

        Finely dice the carrot, red and yellow sweet peppers, onion and celery into evenly sized pieces. Chop the chive and keep it separate for the final step.

      4. Prepare the sauce

        In a small bowl, combine the oyster sauce and dark soy sauce. Mix well and set aside.

      5. Heat the wok

        Heat the vegetable or coconut oil in a wok over medium-high heat until hot.

      6. Cook the onion

        Add the chopped onion and stir-fry for approximately 1–2 minutes until softened and fragrant.

      7. Add the carrots

        Add the diced carrots and stir-fry for approximately 2 minutes until they begin to soften.

      8. Add the remaining vegetables

        Add the red and yellow sweet peppers and celery. Continue stir-frying for approximately 1–2 minutes, keeping the vegetables slightly crisp.

      9. Season the vegetables

        Sprinkle 2 tsp Chef Easy Chinese Style Seasoning over the vegetables and toss until evenly coated.

      10. Add the rice

        Add the chilled rice to the wok, breaking apart any clumps. Stir-fry for approximately 2 minutes, tossing to combine with the vegetables.

      11. Add the sauce and remaining seasoning

        Pour the prepared sauce over the rice and sprinkle in the remaining 2 tsp Chef Easy Chinese Style Seasoning. Toss until the rice is evenly coated and coloured.

      12. Continue stir-frying

        Cook for another 2–3 minutes, stirring frequently, until the rice is thoroughly heated and the flavours are combined.

      13. Finish with chive and sesame oil

        Turn off the heat. Add the chopped chive and toasted sesame oil. Toss gently until evenly distributed.

      14. Serve and enjoy

        Serve immediately while hot, with the colourful vegetables evenly distributed throughout the rice.

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      Ingredients

      Rice •1 cup (approximately 185 g) uncooked parboiled rice, yielding approximately 550–560 g cooked rice •Water, according to rice package instructions •1 tsp salt, for cooking the rice Vegetables •1 medium carrot (approximately 80 g), finely diced •⅓ cup red sweet pepper (approximately 55 g), finely diced •⅓ cup yellow sweet pepper (approximately 55 g), finely diced •1 medium onion (approximately 90 g), finely chopped •⅔ cup celery (approximately 75 g), finely chopped •3 small stalks chive (scallions/green onions), approximately 20 g, chopped •1 tbsp vegetable or coconut oil, for stir-frying Seasoning & Sauce •4 tsp Chef Easy Chinese Style Seasoning, divided •1 tbsp oyster sauce or vegetarian mushroom-based stir-fry sauce •1 tbsp dark soy sauce •½ tsp toasted sesame oil

      Chef Easy Tip

      No additional black pepper, garlic, ginger, onion powder, green seasoning or other dry spices are needed. Chef Easy Chinese Style Seasoning provides the flavour base for the fried rice, while oyster sauce and dark soy sauce add savoury depth and colour.

      Chef Easy Cooking Tips

      Use parboiled rice: Its firm texture helps the grains remain separate during stir-frying, giving your fried rice a fluffy finish. Chill the rice before frying: Refrigerating cooked rice helps the grains firm up and reduces the chances of mushy fried rice. Overnight refrigeration works particularly well. Use a hot wok: Stir-frying over medium-high heat helps the vegetables and rice cook quickly without becoming soggy. Prepare everything beforehand: Have the vegetables, sauce, seasoning and cooked rice ready before heating the wok. Keep the vegetables slightly crisp: Avoid overcooking the vegetables to preserve their colour, texture and natural sweetness. Avoid overcrowding: If your wok is small, cook the rice in batches to prevent steaming instead of stir-frying. Add chive and sesame oil last: Stirring these in at the end helps preserve their fresh flavour and aroma. Store cooked rice safely: Cool cooked rice quickly in shallow containers and refrigerate within one hour. Keep refrigerated until ready to use, preferably within 24 hours, and reheat thoroughly until steaming hot.

      Instructions

      1. Cook the rice: Rinse the parboiled rice and cook in water with 1 tsp salt according to the package instructions until the grains are tender but firm. Avoid overcooking, as soft rice can become mushy during stir-frying. 2. Cool the rice: Spread the cooked rice on a large, shallow tray to release excess steam. Allow it to cool briefly, then refrigerate promptly until chilled. For best results, use rice that has been refrigerated overnight. 3. Prepare the vegetables: Finely dice the carrot, red and yellow sweet peppers, onion and celery into evenly sized pieces. Chop the chive and keep it separate for the final step. 4. Prepare the sauce: In a small bowl, combine the oyster sauce and dark soy sauce. Mix well and set aside. 5. Heat the wok: Heat the vegetable or coconut oil in a wok over medium-high heat until hot. 6. Cook the onion: Add the chopped onion and stir-fry for approximately 1–2 minutes until softened and fragrant. 7. Add the carrots: Add the diced carrots and stir-fry for approximately 2 minutes until they begin to soften. 8. Add the remaining vegetables: Add the red and yellow sweet peppers and celery. Continue stir-frying for approximately 1–2 minutes, keeping the vegetables slightly crisp. 9. Season the vegetables: Sprinkle 2 tsp Chef Easy Chinese Style Seasoning over the vegetables and toss until evenly coated. 10. Add the rice: Add the chilled rice to the wok, breaking apart any clumps. Stir-fry for approximately 2 minutes, tossing to combine with the vegetables. 11. Add the sauce and remaining seasoning: Pour the prepared sauce over the rice and sprinkle in the remaining 2 tsp Chef Easy Chinese Style Seasoning. Toss until the rice is evenly coated and coloured. 12. Continue stir-frying: Cook for another 2–3 minutes, stirring frequently, until the rice is thoroughly heated and the flavours are combined. 13. Finish with chive and sesame oil: Turn off the heat. Add the chopped chive and toasted sesame oil. Toss gently until evenly distributed. 14. Serve and enjoy: Serve immediately while hot, with the colourful vegetables evenly distributed throughout the rice.
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