Sizzling Vegetable Fried Rice: A Fresh Take on an Asian Classic


When I think of fried rice, images of browned rice with a smattering of peas and scrambled egg flash in my head. But this vegetable fried rice is produce heavy, for a healthier dish that has the appealing look of confetti rice.

Sizzling Asian Vegetable Fried Rice with Savory White Wine Glaze

Feel free to mix up the vegetables with whatever you have on hand. This vegetable fried rice recipe is very forgiving. It can also be customized for most special diet needs. I’ve included notes for both gluten-free and vegan sauce options.

For fried rice, it is best to make the rice ahead and refrigerate it for at least an hour. This helps to dry out the rice so the grains don’t stick together. For rice tips, see my post on How to Make Rice: The Foolproof Way to Fluffy Low-Arsenic Grains.

Sizzling Asian Vegetable Fried Rice with Savory White Wine GlazeThis vegetable fried rice recipe with photo was shared with us by

Special Diet Notes: Sizzling Vegetable Fried Rice

By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, peanut-free, optionally vegan, and optionally vegetarian.

3.0 from 2 reviews
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.

More Asian-Style Favorites with a Vegetable Twist

Chilled Noodles in Spicy Sauce (vegan, gluten-free & optionally allergy-friendly)

Chilled Noodles in Spicy Sauce Recipe - easy, gluten-free, vegan, loaded with vegetables and rich in flavor!

Kimchi Fried Rice (vegan, optionally gluten-free & nut-free)

Kimchi Fried Rice - a Bold Flavored Vegan and Plant-Based Recipe by Celine Steen

Healthy Sesame Ramen (vegan, optionally gluten-free & allergy-friendly)

Healthy Ramen Redux: This nutritious recipe combines fresh ingredients with nostalgic appeal (dairy-free - optionally gluten-free & vegan)

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About Author

This recipe was shared with Go Dairy Free by another recipe creator. We have not tested this recipe in our kitchens unless otherwise noted.


  1. I made it, thinking it would look like your picture. Once you add the cooked rice and then cook it for 7 minutes more it becomes a gluggy mess, rice is definitely not white like yours once you add oyster sauce.

    • Hi Robyn, I hope it tasted okay for you! I’m not sure what it looks like on your monitor, but on my screen, the rice is light brown, not white. I’m so sorry that it didn’t come out so pretty! Did you use leftover, cold rice? It’s drier, so it keeps the dish nicer than if you use freshly cooked rice.

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