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Vegetable Fried Rice Recipe

An easy to cook Chinese-style fried rice. An ideal way to spruce up your Chinese take away.

If you enjoy cooking take a minute to look at ‘Simon Scrutton Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.

Key Features

  • Suitable for Vegetarians


For 4 generous helpings:

1 tablespoon (15ml) Vegetable Oil

6 oz/18gr Carrots, peeled and cut into small dice

1 medium clove of Garlic, peeled and chopped

2 tablespoons (30ml) Spring Onions (Scallions) chopped

2 medium Eggs, lightly beaten

10 oz/300gr Long Grain Rice, cooked following the packet instructions in Vegetable Stock, instead of water, then drained. We recommend the Marigold or Knorr varieties.

4 oz/120gr Frozen Peas, thawed, then set aside

4 oz/120gr tinned Sweetcorn, drained

4 oz/120gr tinned Pineapple, cut into pieces

1 tablespoon (15ml) light or dark Soy Sauce

a few grinds of freshly-ground Pepper


The whole operation, takes very few minutes if you have your ingredients in front of you, but, for those minutes, needs constant attention.

1. Heat the oil in a heavy saucepan or wok, then stir in the carrot, mix well, then add half the spring onions and 1 minute later the chopped garlic.

2.Add the beaten eggs, followed almost immediately by the cooked rice, peas, pineapple and sweetcorn. Stir-fry for 2 to 3 minutes.

3.Add the soy sauce and pepper and mix well in.

Serve, sprinkled with the remaining spring onions.

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