Mixed Vegetable Fried Rice (With or Without Egg)
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins

Super easy, delicious & nutritious one-pot meal that is perfect for kids. Serve it for a party or pack it in your lunch box!

Course: Main Course
Cuisine: Indo Chinese
Servings: 4
Author: Shireen Sequeira @ www.ruchikrandhap.com
  • 3 fat cloves of garlic finely minced
  • 1 egg lightly beaten (optional)
  • 1/4 cup carrots cut into thin strips
  • 1/4 cup baby corn cut into strips
  • 1/4 cup button mushrooms sliced
  • 14 cup green bell pepper capsicum, deseeded and cut into thin strips or finely chopped
  • 1/4 cup sugar snap beans or french beans cut into 1" pieces
  • 1 tablespoon spring onion greens
  • 5 cups cooked white rice (a day old works best)
  • 1/2 teaspoon rice wine vinegar or regular vinegar
  • 1 teaspoon light soy sauce
  • 1 teaspoon sesame oil
  • 2 tablespoons vegetable oil
  • salt & pepper to taste
  1. Heat oil in a wok or kadai and on a medium-low heat, fry the beaten egg and quickly scramble and cook it until just done. Do not overcook. Remove on a plate.
  2. Add some more oil to the wok and on a medium heat fry the garlic for a few seconds before tossing in the carrot strips. Fry on a high heat till the colour changes from bright orange to a paler shade.
  3. Toss in the baby corn and sugar snap beans or french beans and continue to cook on a high heat for another minute.
  4. Finally, add the mushrooms and the bell peppers and fry for about half a minute.
  5. Add the cooked rice, salt, pepper, sesame oil, soy sauce and vinegar and toss everything together on a high heat till everything is mixed well.
  6. Garnish with spring onion greens & serve hot with any accompaniment of your choice