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Aromatic Vegetable Fried Rice (Su Cai Chao Fan)

Apparently the secret of great fried rice is to first toss the cooked rice in peanut oil and then mix in the seasoned vegetables. This rice calls for a clear vegetable stock. You can use a highly processed and scary store bought one :) But for a really authentic and impressive flavour you can go to the minimal effort of making your own. The recipe I use is Recipe#424266 Cooking time does not include preparing the rice.

5.0 · 3 reviewsRecipe card by KristinVEditorial by recipesvibrant · Updated October 13, 2026
RiceChineseAsianVegan< 30 Mins
Aromatic Vegetable Fried Rice (Su Cai Chao Fan)

Total time

25 min

Servings

4

Calories

325.4

Category

Long Grain Rice

Experience the ultimate comfort of Aromatic Vegetable Fried Rice (Su Cai Chao Fan). This plant-based Chinese staple is packed with crisp, colorful vegetables and savory aromatics, delivering authentic takeout flavors in under 30 minutes. Perfect for busy weeknights or clearing out your vegetable crisper drawer.

Ingredients

Makes 4 servings

  • 1 garlic clove
  • 1 cooked long-grain rice
  • 3 salt
  • 1/2 garlic cloves
  • 2 fresh ginger
  • 1 celery
  • 2 green beans
  • 1 carrot
  • 2 bean sprouts
  • 100 bamboo shoots
  • 1 spring onions
  • 1 green capsicum
  • 140 soy sauce
  • 2 salt
  • 1 coriander leaves

Method

  1. Heat 1 tbs peanut oil in a saucepan and sauté the chopped garlic for 10 seconds. add the cooked rice and salt and toss to mix. Heat through, remove from heat and set aside.

  2. In a separate saucepan, heat th 2 tbs sesame oil and 1 tbs peanut oil and saute the ginger and grated garlicfor 15 seconds over medium heat.

  3. Add the celery, green beans and carrot and stir-fry over high heat for 2-3 minutes. Add the bean sprouts and bamboo shoots and stir for 1 minute.

  4. Stir in the rice, spring onions and green capsicum and toss to mix. Stir-fry for one minute.

  5. Add the vegetable stock, soy sauce and salt. Continue to stir over high heat for 1-2 minutes until the stock is absorbed, Garnish with coriander leaves and serve.

Cook's notes

  • Use day-old, chilled rice to ensure the grains stay separate and achieve that perfect chewy texture.
  • Get your wok or pan very hot before adding the ingredients to achieve a light 'wok hei' or smoky stir-fry flavor.
  • Keep your vegetables uniform in size so they cook evenly and maintain a crisp-tender crunch.

Easy swaps

  • Use cauliflower rice for a low-carb, keto-friendly version of this classic dish.
  • Swap soy sauce for tamari or coconut aminos to make the recipe gluten-free.
  • Add pressed tofu or shelled edamame for a boost of plant-based protein.

Frequently asked

What is the best rice to use for vegetable fried rice?

Long-grain white rice, such as Jasmine rice, is ideal because it remains firm and doesn't clump together when stir-fried.

Can I make this fried rice without oil?

You can use a high-quality non-stick pan and a splash of vegetable broth to 'steam-fry' the vegetables, though a small amount of toasted sesame oil is recommended for authentic aroma.

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