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Chinese Sesame Fried Rice (Vegetarian)

 

Chinese Sesame Fried Rice – the best excuse ever to make too much rice the day ahead. I sometimes deliberately make too much rice, just in order to eat this! The nutty sesame oil, salty soy sauce and crunchy spring onion, I mean – yesss!

 

Chinese Sesame Fried Rice

 

Leftover food has never been so good.

 

Bonus leftover ideas:

 

Chinese Sesame Fried Rice

 

I hate eating leftover food, it’s just so boring and doesn’t feel fresh and made with love. Yes, you can tell the difference between food made with and without love! However, sometimes you just make it with too much love, and it doesn’t work out. That’s a bummer.

 

But this leftover, does not feel like leftovers at all! It’s an entirely different and in my opinion much better dish. It can be used as a side dish or as a main dish. I tend to make it for lunch or accommodating fried chicken for a comforting dinner!

 

That is also why I love this 7 leftover Thanksgiving recipes as well. Repurposing leftovers is so much fun!

 

Chinese Sesame Fried Rice

 

Chinese Sesame Fried Rice

 

Because the rice has already been cooked, this dish is ready in no time! It’s quick, easy and delicious! Maybe you think I’m over enthusiastic, but I might be in love with sesame oil. Garlic, ginger and spring onion is the base of Chinese cuisine.

 

A killer combination with the sesame oil, I’m telling you. I use frozen peas to avoid them getting mushy. That is important, because mushy peas are gross.

 

Chinese Sesame Fried Rice

 

Fried Rice is really all about what leftovers you’ve got in your fridge. I’ll give you a recipe for my sesame fried rice here, but you are welcome to add or subtract to your own liking and your own fridge.

 

Heat a nonstick pan and drizzle with canola oil. Whisk the eggs lightly before pouring it into the pan. Using a spatula chop the eggs up, making some kind of scrambled eggs. Once they’re done, place them on a plate and set aside.

 

Chinese Sesame Fried Rice

 

In the same pan, add in the green chili, garlic and ginger. Fry for a minute, until fragrant. Then you’ll add in the spring onions and fry for around 30 seconds. Add in the rice. Try not to put one single big block of rice into the pan.

 

Chop it up a little beforehand. Give it a good mix, add in the soy sauces, salt, pepper and frozen peas. Just before serving, add in the cooked eggs, sesame oil and cilantro. Taste and adjust accordingly.

 

Chinese Sesame Fried Rice

 

Recommendations

Yesterday, I made the Spicy Chili Beef with Cilantro Fried Noodles, and it was sooo good. I mean, you need to look it up! If you’re feeling noodles instead of rice, I highly recommend trying these Ginger Sesame Chinese Fried Noodles or Vegetarian Lo Mein.

 

If you want Indian rice as a side to your Indian or Middle Eastern food, I’d highly recommend this easy Indian Jeera Rice! A simple way to elevate boring steamed rice. And don’t forget the Garlic Cilantro Naan

 

Hope you’ll like it!

What’s your favorite kind of fried rice?

 

Tell me, either in the comment section below, or tag me @thegingerwithspice on Instagram. And don’t forget to Pin it for later!

 

 

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Chinese Sesame Fried Rice

Chinese Sesame Fried Rice (Vegetarian)

Yield: 4 people as side dish
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Chinese Sesame Fried Rice - the best excuse ever to make too much rice the day ahead. The nutty sesame oil, salty soy sauce and crunchy spring onion, I mean - yesss!

Ingredients

  • 750 gr cold, day-old cooked rice, 3 cups
  • 1 tbsp canola oil, for frying
  • 2 eggs
  • 1 clove garlic, minced
  • 2-3 tbsp ginger, minced
  • 2-3 spring onions, or scallions
  • 1 carrot, cut into small pieces. optional
  • 1/2 green chili, minced. optional
  • 75 gr frozen peas, the smaller the better. 1/2 cup
  • 3 tbsp sesame oil
  • 1,5 tbsp light soy sauce
  • 1 tsp dark soy sauce
  • 1/2 tsp pepper
  • small handful cilantro, for serving, optional

Instructions

  1. Heat a nonstick pan and drizzle with canola oil. Whisk the eggs lightly before pouring it into the pan. Using a spatula chop the eggs up, making some kind of scrambled eggs. Once they're done, place them on a plate and set aside.
  2. In the same pan, add in the green chili and carrots (if using), garlic and ginger. Fry for about a minute, until fragrant. Then you'll add in the spring onions and fry for around 30 seconds.
  3. Add in the rice. Try not to put one single big block of rice into the pan. Chop it up a little beforehand. Give it a good mix, add in the soy sauces, salt, pepper and frozen peas.
  4. Just before serving, add in the cooked eggs, sesame oil and cilantro (if using). Taste and adjust accordingly.
Nutrition Information:
Yield: 4 Serving Size: 1/4
Amount Per Serving: Calories: 328Total Fat: 16.5gSaturated Fat: 2.5gCholesterol: 82mgSodium: 298mgCarbohydrates: 38.2gFiber: 2.5gSugar: 3.3gProtein: 7.5g

Did you make this recipe?

Please leave a comment on the blog or tag @thegingerwithspice on Instagram, I'd love to see!

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