Sizzling Vegetable Fried Rice
Prep time
Cook time
Total time
Serves: 4-6 servings
  • 2 tablespoons vegetable oil or your cooking oil of choice
  • ½ cup chopped yellow onion
  • 1 tablespoon minced fresh garlic
  • 1 cup small white mushrooms, quartered
  • ½ cup peeled and chopped carrot
  • ½ cup chopped zucchini
  • ½ cup chopped red bell pepper
  • ½ cup chopped yellow bell pepper
  • 3 cups cold, cooked, long-grain white rice (can be made a day ahead)
  • ½ cup white cooking wine
  • 2 tablespoons oyster sauce (use gluten-free or vegan, if needed)
  • ½ cup green onions, sliced ¼-inch thick
  • 2 teaspoons toasted sesame oil
  • ¼ teaspoon ground black pepper
  1. Heat a heavy-bottomed, nonstick skillet over high heat. Add the vegetable oil, onion, and garlic. Stir-fry for 1 to 2 minutes, or until lightly browned. Add the mushrooms, carrot, zucchini, and bell peppers. Stir-fry for 3 minutes. Add the rice. Stir-fry for 3 minutes.
  2. Add the cooking wine. Stir-fry for 2 minutes, or until dry. Add the oyster sauce. Stir-fry for 2 minutes.
  3. Remove the pan from the heat. Stir in the green onions, sesame oil, and black pepper.
  4. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Make it a Meal: Add cooked tofu cubes, beef, chicken, or pork and optionally serve topped with a fried egg.
Recipe by Go Dairy Free at