Quick Vegetable Fried Rice Recipe – Celery & Spring Onion Twist

Last Updated on 2 months by Neha Deshmukh

Quick Vegetable Fried Rice Recipe – Celery & Spring Onion Twist

Hey everyone! If you’re anything like me, sometimes you just need a quick, satisfying meal that doesn’t require hours in the kitchen. This Vegetable Fried Rice is my go-to for those nights. It’s packed with flavor, super customizable, and honestly, just feels like a warm hug in a bowl. I first made this when I was a student and needed something fast and filling – and it’s been a family favorite ever since!

Why You’ll Love This Recipe

This isn’t your average fried rice. We’re adding a little something special with celery and a generous sprinkle of spring onions. It adds a lovely freshness and a subtle crunch that takes it to the next level. Plus, it’s a fantastic way to use up leftover rice and any veggies you have hanging around in the fridge. It’s ready in under 30 minutes, making it perfect for busy weeknights.

Ingredients

Here’s what you’ll need to whip up this delicious fried rice:

• 4 cups cooked rice (about 500g)
• 2 cups mixed vegetables (carrots, French beans, cabbage, capsicum – about 250g total)
• 1 small bunch celery stalks, finely chopped (about 1 cup)
• 1 small bunch spring onions, chopped (about ½ cup)
• 2 tsp soya sauce (about 10ml)
• 1 tsp green chilli sauce (about 5ml)
• 2 tsp tomato sauce/ketchup (about 10ml)
• 1 tbsp freshly minced ginger + garlic (about 15g)
• 2 onions, sliced
• 1 tsp freshly cracked black pepper (about 5g)
• 1-2 tbsp oil (about 15-30ml)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Celery: Don’t skip the celery! It adds a wonderful subtle flavor and a satisfying crunch. If you’re not a huge celery fan, you can reduce the amount, but trust me, it’s good.
• Rice: Day-old rice is best for fried rice. It’s drier and won’t get mushy when you stir-fry it. Basmati rice works beautifully, but you can also use Jasmine or even long-grain rice.
• Chilli Sauce: Green chilli sauce varies a lot in heat depending on where you are. In some regions, it’s quite mild, while in others, it packs a serious punch! Start with 1 tsp and add more to taste. You can also use a pinch of red chilli flakes if you prefer.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a large pan or wok over medium-high heat. Add the sliced onions and sauté until they turn a lovely golden brown. This usually takes about 5-7 minutes.
2. Add the minced ginger and garlic and cook for another 2 minutes, until fragrant. Don’t let it burn!
3. Now, toss in the finely chopped mixed vegetables and celery. Stir-fry for 2-3 minutes, until they’re slightly tender but still have a bit of a crisp bite. We don’t want soggy veggies!
4. Pour in the soya sauce, green chilli sauce, and tomato sauce. Cook on high heat for a minute or two, stirring constantly, until the sauces thicken slightly and everything is nicely coated.
5. Add the cooked rice to the pan and gently toss it with the vegetables and sauce. Make sure everything is well combined. Adjust the salt if needed – remember that soya sauce is already salty.
6. Sprinkle with freshly cracked black pepper and most of the chopped spring onions (save a little for garnish!). Mix well, then cover the pan partially and let the flavors meld together for about 2 minutes.

Expert Tips

• High Heat is Key: Fried rice is best cooked over high heat. This helps to create that slightly charred, smoky flavor.
• Don’t Overcrowd the Pan: If you’re making a large batch, it’s better to cook it in two batches to avoid overcrowding the pan.
• Gentle Tossing: Be gentle when tossing the rice. You want to combine everything without breaking the grains.

Variations

This recipe is a blank canvas! Here are a few ideas to spice things up:

• Vegan Adaptation: This recipe is already naturally vegan! Just double-check your soya sauce to ensure it doesn’t contain any hidden animal products.
• Gluten-Free Adaptation: Use a gluten-free soya sauce (tamari) to make this recipe gluten-free.
• Spice Level Adjustment (Mild to Hot): Adjust the amount of green chilli sauce or add a pinch of red chilli flakes to control the heat. My friend, Priya, loves to add a finely chopped green chilli for an extra kick!
• Quick Weeknight Meal Adaptation: Use pre-cut vegetables to save even more time.
• Variations with Different Rice Types: Brown rice or quinoa can be used for a healthier twist, though the cooking time might need adjusting.

Serving Suggestions

Serve immediately, garnished with the remaining spring onions. It’s delicious on its own, or you can pair it with a side of raita or a simple Indian salad.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat thoroughly before serving. It’s best enjoyed fresh, though!

FAQs

What type of rice works best for fried rice?

Day-old, cold rice is ideal. Basmati, Jasmine, or long-grain rice all work well.

Can I use frozen vegetables in this recipe?

Yes, absolutely! Just make sure to thaw them completely and pat them dry before adding them to the pan.

How can I make this fried rice spicier?

Add more green chilli sauce, a pinch of red chilli flakes, or a finely chopped green chilli.

What is a good substitute for celery if I don’t have any?

You can use chopped green bell pepper or even a little bit of fennel bulb.

How can I prevent the fried rice from becoming sticky?

Use day-old rice, don’t overcrowd the pan, and cook over high heat.

Can this be made ahead of time?

While it’s best enjoyed fresh, you can prep the vegetables and sauces ahead of time to save time on a busy weeknight.