Ian Martorana

Vegetable Fried Rice

Vegetable Fried Rice

In an effort to round out my diet, I try to have a vegetarian meal once or twice a week. A veggie fried rice is a really hearty way to get vegetables, protein, and carbs in a way that will keep you from missing the meat.



Fried Rice

  • Rice
  • Mushrooms
  • Green onions
  • Garlic
  • Baby bok choy
  • Onions
  • Shallots
  • Baby corn
  • Cashews or peanuts
  • Eggs


  • Dark soy sauce
  • Rice wine vinegar
  • Sesame oil
  • Sriracha

Pickling Liquid

  • Red wine vinegar
  • Salt
  • Grenadine

Note: You can pretty much throw in whatever veggies you want here. Just make sure you cook them in the proper order (always do mushrooms first to draw out their moisture before seasoning); you want your vegetables to be cooked through while still maintaining their texture. It's not a good meal if every bite is texturally the same. 

Pickled shallots

This is a bonus step, but I really enjoy the pop of acidity pickled shallots bring. Combine the ingredients for the pickling liquid in a small saucepan and bring to a simmer over medium high heat. Add sliced shallots for a few minutes, transfer to a bowl, cover, and allow to come to room temperature before refrigerating. Do this step at least 30 - 45 minutes before you plan to eat. 


Combine a tablespoon of sesame oil with the dark soy sauce, rice wine vinegar, and sriracha in a small sauce pan. Whisk together and simmer to allow the flavors to combine. The ratios of the these particular ingredients will vary based on your preference, but generally speaking, I do 1 part soy sauce, 3/4 parts rice wine vinegar, and 1/4 part Sriracha. Set aside.

Fried Rice

Cook your rice in a rice cooker according to the instructions on your device. Heat oil in a saucepan, and add the onion and the white portion of your green onions. Cook for a few minutes until translucent. Add cashews or peanuts and continue to sauté for a few minutes. Add garlic and cook until fragrant, no more than 30 seconds. Add mushrooms and cook for a few minutes, drawing out their moisture. Season with salt.

Add the remainder of your vegetables (sans the tops of the green onions) and cook for a few minutes. Season with salt and pepper (and always taste to be able to adjust on the fly). Add rice and stir to combine. Crack an egg over the top of the fried and vegetable mixture, and stir continuously and vigorously until the egg is cooked completely and coats the vegetables and rice. Add the sauce, and cook until fully absorbed. 

Plate your vegetable fried rice. Garnish with the green ends of the green onions. Place the pickled shallots on top, and get a picture for the 'gram.

Bon appetit.