Healthy Chinese five color or even more veg fried rice; perfect for breakfast and hurry dinners.
For our Chinese, fried rice is as the same popularly as steamed rice. We fried rice with various types of other ingredients like seasonal vegetables, egg, and sometimes pork, beef, chicken etc. I have to be honest that I love them all especially this basic egg fried rice, I have ate them thousands of times at home.
Recently a Chinese nutritionist pointed out that we should eat at least 20 types of foods per day. Ok, that sounds quite interesting and as a foodie, I cannot agree more. In fact, this veg fried rice has been popular in China for quite a long time, sometimes we call this as five color fried rice. Usually five seasonal vegetables or even more are added for flavor and nutrition. I use mushrooms, bok choy, carrot, corns and purple cabbage. The following vegetables are also suggested: green peas, celery and cabbage.
Here are some tips for perfect veg fried rice;
The rice I am using in this recipe is leftover rice (refrigerated overnight) but not especially made for fried rice. If you plan to make fried rice, it is really important to avoid overcooking and too much water. Before frying, separate the rice.
Besides, I suggest cooking some of the ingredients like carrot cubes and purple cabbage in boiling water for around 1 minute, which can make sure they can be well cooked.
Veg Fried Rice
Ingredients
- 2 cups leftover rice or steamed rice
- ¼ cup carrot dice
- ¼ cup corn
- ¼ cup diced purple cabbage
- ½ cup Bok Choy , you can use celery to replace it
- 4 pre-soaked mushrooms , diced
- 1 tablespoon light soy sauce
- pinch of salt
- ½ tablespoon cooking oil
Instructions
- Cook carrot and purple cabbage in boiling water for around 1 minute. Transfer out and drain.
- Heat up ½ tablespoon cooking oil in wok and then fry mushrooms for around 1 minute. Add leftover rice, carrot and corn. Give a big stir-fry until all the ingredients are well mixed.
- Add light soy sauce, salt and then Bok Choy. Fry for around 20-30 seconds until well combined.
- Serve hot better with soups.
Notes
Nutrition
abraham levy macedo
realmente linda tu blog...me encanta saber de la comida de sichuan...te felicio por tu trabajo
Elaine Luo
Thanks Abraham for your kind comment.
abraham
Elaine , how are you.living in Colombia ; food from the Szechuan region is different from the other meals of your country
Elaine Luo
Hi Abraham,
Thanks for your information. In fact, I never visited Colombia but I can understand that some restaurants offer customized dishes based on their customers. I am sharing what I eat in China on this blog. Hope you love them too! Good luck!
Karen
your recipe says purple carrot but the pics show purple cabbage and regular orange carrots ... Is this a mistake
Elaine Luo
Hi Karen,
Thanks for your correctness. My apology！ It should be purple cabbage and I have updated the recipe.
HEN
what sort of rice is best for this>?
Elaine
Long grain rices all work.