Thai Veggie Fried Rice

READY IN: 30mins
Recipe by Dedee Royale

Here's a meatless recipe that doesn't suffer from the lack of it. It's nice and spicy for those who like a "kick" to their palates. For extra kick you can add 1 tablespoon of Asian hot chili oil reducing the Canola oil by that much. Chefs Note: Be sure the cooked rice is COLD to the touch or else the dish will come out soggy.

Top Review by Karen Elizabeth

A very easily prepared fried rice dish, with a nice spicy bite to it. The secret is always in doing your prep beforehand. I had cooked rice previously and put it in the freezer, I always try to have rice handy in this manner for fried rice. I used two small tomatoes, and added a finely chopped small zucchini, otherwise I followed the recipe exactly. This was a lovely dinner, quickly prepared in my electric wok, thank you Dedee! This recipe was made for PAC Fall 2011

Ingredients Nutrition


  1. Heat oil in a large skillet or wok.
  2. Add ginger and garlic and stir fry for 1-2 minutes.
  3. Remove with a slotted spoon and set aside.
  4. In the same pan add peas and red pepper.
  5. Stir fry for 2 minutes until slightly softened.
  6. Remove and set aside.
  7. Add the cold rice to the skillet and heat thoroughly.
  8. With a spoon make a hole in the center of the rice pushing the rice to the sides.
  9. Add the beaten eggs into the center without touching the rice.
  10. Stir the eggs until pretty well set then start incorporating the rice into them.
  11. Add the chopped tomatoes.
  12. Return the reserved ginger, garlic, peas and red pepper to the pan.
  13. Mix in the chili paste, soy sauce and lime juice.
  14. Serve with chopped scallions as a garnish.

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