Veggie Fried Rice

Fried Rice with Vegetables and fried eggs - Chinese Cuisine

Serves: 4 | Prep time: 20 minutes | Cook time: 20 minutes


  • 500g cooked rice 
  • 1 Tbsp. oil 
  • 1 Tbsp. freshly grated ginger
  • Soy sauce, to taste
  • 1-2 Chinese bitter melons, cut lengthwise, scooped out and sliced medium thickness (may substitute courgette or squash) 
  • 200g-300g sweet potato, cut lengthwise, and sliced medium thickness 
  • Ground meat, sliced meat, prawns or tofu
  • 2-3 free range eggs, beaten 
  • 1 small bunch Chinese chives, minced
  • 200g dried shiitake mushrooms, rehydrated, stems removed, quartered 
  • 4-6 cloves fresh garlic, minced
  • 6-10 leaves of Swiss chard, kale or spinach, chopped 
  • 1 stick celery, chopped 
  • 1-10 Santaka hot Asian chilli peppers, chopped 
  • 4 Tbsp. fresh dill 
  • 1 small bunch scallions, minced 
  • 1 bunch coriander
  • 2 Tbsp. flax seed powder 
  • 2 Tbsp. whole flax seeds


  1. Brown the meat or tofu at medium-high heat with soy sauce. Set aside.
  2. Heat a small amount of oil with sliced garlic, ginger and soy sauce in a wok, and stir-fry bitter melon and sweet potato for 1 to 2 minutes. 
  3. Add the mushrooms and continue to stir-fry. Add the eggs and Asian chilli peppers. Continue to stir-fry. 
  4. Add the Chinese chives and veggie leaves and mix. Add meat or tofu and mix. 
  5. In a separate bowl, break up the rice with soy sauce. Add to stir-fry and mix. Add flax seed powder and seeds. Salt and pepper to taste.

Recipe Credit: Deborah Altenhof