Image of Stir-fried Vegetables with Egg Fried Rice

Stir-fried Vegetables with Egg Fried Rice

Created by SteveA

Stir-fry with various vegetables, in a spicy oyster sauce with egg fried rice on the side. You can use any vegetable you want - but this one includes cabbage, broccoli, onion, carrot, beansprouts and mushrooms.

1 person
Difficulty rating of
Prep time
15 minutes
Cook time
25 mins


  • 500g Mixed Vegetables (cabbage, broccoli, onion, carrot, beansprouts and mushrooms)
  • 6 cloves Garlic
  • 1 large - deseeded Chilli
  • 1 tablespoon Rice wine (or med dry sherry)
  • 3 tablespoons Oyster sauce
  • 4 tablespoon Light soy sauce
  • 4 tablespoon Dark soy sauce
  • 1 teaspoon Cornflour
  • 2 tablespoons Water
  • 1 cup Cooked rice
  • 2 Eggs
  • 1 tablespoon (1/2 each dish) Toasted Sesame Oil
  • 2-3 tablespoons (as required) Groundnut oil (or light olive / vegetable)
  • 1/2 inch cube (or frozen cube) Ginger

Recipe Method

1. Prepare your mixed vegetables - wash and chop to a reasonable size.
2. Chop the garlic and chilli into thin slices.
3. Heat a wok on a high gas, add some groundnut oil (1-2 tablespoons), half the garlic and all the ginger & chilli to fry for a couple of minutes.
4. Add the larger, tougher vegetables to the wok (cabbage, broccoli, mushrooms, onion), stirring continually to avoid burning, followed a minute or so later by the smaller vegetables (carrot, beansprouts).
4. One the vegetables have been fried for around 3-5 minutes till soft (but still retaining some crunch), turn the gas down, and add the med dry sherry/rice wine.
5. Add the oyster sauce (2-3 tblspoons), light and dark soy sauce (1-2 tblspoons each as required), stir in.
6. Add the cornflour (mixed in a small cup with a couple of tablespoons of water).
7. Cook off the sauce for about a minute till it thickens, then add the sesame oil (half tblspoons) and mix in, then pour the stir fry into a warm bowl, whilst we make the rice...

8. Clean the wok, a quick wipe with a kitchen cloth is fine imho :-)
9. Add more oil to the wok, and put on a high heat and fry off the remaining garlic for a minute.
10. Add the cooked rice and fry for a couple of minutes stirring continually.
11. Move all the rice to the edge wok, and add both of the eggs - and fry/scamble them seperately from the rice (you can remove the rice if that helps).
12. Once the egg is cooked, add the rice and stir in together for a couple of minutes, then add the a good dash of dark and light soy sauce (1-2 tblspoons each as required).
13. Take the wok off the heat, and mix in a good tablespoon of sesame oil.
14. Serve the stir fried veg and rice... enjoy :-)


This can be used as a base for more adventurous stir fries, adding prawns, meat, etc. you can also substitute dried chilli flakes for the fresh if you don't have it. I don't add salt as I find the soy is salty enough.

Review 4.0 / 5 from (1) review

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Reviews and Comments

  • chefdad 10/02/2013 Review Score: 4
    As good as my local takeaway, and quicker to make than their delivery too !

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