Chinese-Style Fried Jasmine Rice with Vegetables and Egg Recipe
Fried jasmine rice with vegetables and egg is one of the most popular “from the wok” dishes in Chinese homes – a perfect way to use up yesterday’s rice. In China it’s often served as a quick lunch or dinner, and every family has its own version. It’s a bit like our “whatever’s in the fridge”, just with soy sauce and sesame.
In Chinese homes, this kind of fried rice is a typical “chǎofàn” dish – a way to use up leftovers from the fridge that often appears on the table at the end of the week. The add-ins change depending on region and season, but the rule of using loose, day‑old rice stays the same.
This dish turns simple leftover rice into a fragrant, colorful meal in just a few minutes, using basic pantry vegetables and classic Chinese seasonings.
Why this version works
- Chilled, slightly dried jasmine rice keeps every grain separate instead of turning into a sticky lump.
- Cooking the eggs separately gives you soft, distinct ribbons instead of dry specks scattered through the rice.
- Pouring soy sauce around the edges of the pan lets it sizzle, evaporate, and lightly caramelize, boosting its aroma.
- The order of cooking – eggs, vegetables, then rice – keeps the add-ins from overcooking and makes it easier to achieve a loose, fluffy texture.
Chef's tips
Use completely cold, day-old rice if possible – freshly cooked rice tends to clump and become mushy in the pan. If you only have fresh rice, spread it out on a tray and let it cool and dry for as long as you can before frying.
How to serve
Serve as a standalone dish or as a side to simple stir-fried meat or tofu. A little extra soy sauce or chili oil on the table lets everyone adjust the flavor to their liking.
Watch out for
- Don’t overload the pan – if yours is small, fry the rice in two batches, otherwise the ingredients will start to steam instead of sear.
- Watch the garlic at the start: once it turns brown, it gives the whole dish a bitterness that’s hard to hide.
Substitutions
- Instead of jasmine rice you can use any long‑grain rice, as long as it’s cooked al dente and well chilled.
- You can swap the frozen peas and corn for a mix of frozen Asian‑style vegetables, adding them in stages.
- You can skip the sesame oil or replace it with a few drops of chili oil for a spicier version.
- You can swap the chives for spring onions or the green part of a leek, thinly sliced into half‑moons.
Ingredients
- rice preferably rice from the previous day - 400 g
- eggs - 3 pieces
- carrot cut into small cubes - 1 piece
- frozen green peas - 80 g
- canned corn drained - 80 g
- chives or spring onion chopped - 3 tablespoons
- soy sauce - 3 tablespoons
- oil e.g. rapeseed oil - 3 tablespoons
- sesame oil optional, for finishing - 1 teaspoon
- garlic finely chopped - 1 clove
- salt to taste, carefully, as soy sauce is salty
- pepper to taste
Preparation
- If you’re using freshly cooked rice, spread it in a thin layer on a large plate or tray and let it cool completely until the grains no longer stick together. Ideally, the rice was cooked the day before and has dried slightly in the fridge – the clumps then break apart easily in your hand.
- Peel the carrot and cut it into small cubes or thin half‑moons so it softens quickly. Finely chop the garlic, and slice the chives or spring onion into thin rounds. Beat the eggs in a small bowl with a pinch of salt and pepper until the mixture is evenly yellow, with no streaks of white.
- Heat 1 tablespoon of oil in a large frying pan or wok over medium‑high heat until it shimmers. Pour in the eggs and cook for 1–2 minutes, gently pushing them around, until they set into soft, moist ribbons with no visible runny white; transfer to a plate.
- In the same pan, heat the remaining 2 tablespoons of oil over medium‑high heat. Add the garlic and fry for about 30 seconds, stirring, until very fragrant and just turning translucent; if it starts to brown, move on to the next step immediately.
- Add the carrot and stir‑fry for 3–4 minutes, stirring often, until the pieces soften but are still slightly crisp when you bite into them. Add the frozen peas and drained corn and fry for another 2 minutes, until the vegetables are hot, juicy, and start to gently “jump” in the pan.
- Turn the heat up to high. Add the rice by the handful, immediately breaking up any clumps with a spatula or your hand so the grains separate. Stir‑fry for 3–4 minutes, stirring often, until the rice is very hot, lightly steaming, and golden, slightly crispy bits start to form on the bottom.
- Pour the soy sauce around the edges of the pan, let it sizzle for a moment and partially evaporate, then quickly toss everything together until the rice is evenly coated a golden‑brown color. Taste and season with freshly ground black pepper and, if needed, a pinch of salt.
- Add the previously fried eggs and the chopped chives or spring onion. Fry for about 1 more minute, stirring gently, until the egg is evenly distributed but not broken into tiny crumbs, and the chives soften slightly and their green color becomes more intense.
- Finally, drizzle the rice with sesame oil and toss quickly so the toasted sesame aroma spreads evenly. Serve right away, while the rice is very hot, loose, and you can see the separate grains with their tiny browned edges.
Storage
No storage information available for this dish.
I like to keep a portion of cooked rice in the fridge just for this recipe – it makes an almost instant dinner on busy days, and you can throw in whatever vegetables you have on hand.
