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Fried Rice

Classic Chinese Fried Rice. Simple and delicious. Serve with my wontons!
Author: Ginger



  • 4 cups cooked white rice such as Jasmine (about 2 cups uncooked)
  • 4 stems green onion chopped
  • 1 Tbsp. canola oil
  • 1 1/2 cups diced carrots
  • 1 1/2 cups peas fresh or frozen, thawed
  • 1 1/2 cups corn fresh or frozen, thawed
  • 1/8 tsp. ground coriander*
  • 1/8 tsp. ground ginger*
  • 1/4 tsp. garlic powder*
  • 1-2 Tbsp. soy sauce gluten free or tamari if necessary*

Optional Ingredients (non vegan)

  • 2 eggs whipped with 1 Tbsp. milk for scrambled eggs
  • 1 1/2 cups cooked chicken or pork diced.



  • Prepare rice according to package directions.
  • Dice fresh carrots and give them a quick steam or boil, just to soften them a tiny bit. (I steam them for about two to three minutes).
  • In a very large fry pan or wok, heat canola oil over medium high heat. Add to the hot oil, the chopped green onions and all of the rice. Cook/fry the onions and rice, while stirring frequently, for about five minutes, or until the green onions begin to wilt a little. Add to the rice, the par-cooked carrots, corn and peas (add cooked chicken or pork now, if using). Give a good stir to mix. Add coriander, ginger, garlic powder, and soy sauce. Stirring frequently, continue to cook for about five to ten minutes, or until rice and vegetables are heated through.
  • Serve.
  • If you are adding scrambled egg (this would be the last step)- beat egg and milk in a bowl until thoroughly blended. Push rice/vegetables over to one side of the pan, spray with a quick spray of non-stick oil, and fry/scramble eggs right there in the same pan. Once eggs are cooked through, stir into the rice and serve.


*I don't like a whole lot of seasoning in this dish. You can adjust the seasonings, increase or decrease them to your liking.