Skip to Content

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!

 

 

In order to keep the blog up and running this post contains affiliate links, it will be at no extra cost to you, please read the disclosure for more information.

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!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Mirlene

Saturday 7th of April 2018

WOW. You hit it right on the nail. You can absolutely tell food that was made with love and food that wasn't. The techniques and the ingredients flow better when you make food with love. The food seems to pop more. The flavor comes out in every bite. Okay, I"m making myself hungry and it's 6 am for me. I love this rice recipe. The first thing I did was pinned it. I eat rice almost every day, So I know what you mean about leftovers.

Stine Mari | Ginger with Spice

Saturday 7th of April 2018

Wow, Mirlene, you are the best! So I'm not the only on that's up at 6am on Saturdays... I really hope you'll love it as much as I did. Have a wonderful weekend. :)

Heather

Saturday 7th of April 2018

What a yummy way to transform leftover rice! I always make extra rice for reasons like this... I actually think that day old rice is almost better because you can stir fry it like this and get it nice and crispy. Yum!

Stine Mari | Ginger with Spice

Saturday 7th of April 2018

Yes, I definitely think day old rice is better, because same day rice tend to get a little sticky even though it's cold. Thank you so much, Heather!

April

Saturday 7th of April 2018

You've made me so hungry! I always keep frozen cooked rice for quick stir fries. This looks amazing! I too am so over winter. I truly hope it does not snow anymore! Have fun on your vacation!

Stine Mari | Ginger with Spice

Saturday 7th of April 2018

That's so smart, I've never thought of freezing cooked rice! It doesn't look too promising here, still a little snow in the air... but thank you, April!

Stephanie

Saturday 7th of April 2018

This looks like such a yummy and easy recipe for fried rice! Can't wait to try it!

melve

Friday 6th of April 2018

I love fried rice, we always fried our leftover than waste them. And this recipe is a big help, we can try another version of fried rice. Thanks for sharing.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe