There’s something truly satisfying about a good plate of fried rice—the combination of fluffy grains, crispy bits, and bold flavours makes it one of the most versatile and delicious meals you can whip up in minutes. One of the best parts? It’s perfect for using up leftovers!
For this Mixed Vegetable Fried Rice, I used leftover Char Siu Chicken from my Air Fried Char Siu Chicken recipe, a stir-fry vegetable pack to save time, and top it with crispy fried onions for extra crunch. To enhance the classic umami-rich taste, I also add MSG, which is completely safe and makes everything taste even better.
If you’ve ever ordered Chinese takeaway-style fried rice and wondered why it tastes better than homemade versions, I’ll show you the secret techniques to achieving that perfect flavour, texture, and wok hei (that smoky, charred aroma) at home.
Why This Recipe Works
✔ Quick & Easy – Ready in under 15 minutes, using simple ingredients.
✔ Great for Meal Prep – Perfect for making ahead and enjoying throughout the week.
✔ Packed with Flavour – Uses MSG, soy sauce, sesame oil, and leftover Char Siu Chicken to build rich umami flavours.
✔ Customizable – Swap the veggies, protein, or even the rice base to fit your dietary needs.
The Secret to Perfect Fried Rice
Achieving takeout-style fried rice at home requires just a few key techniques:
1. Use Cold, Day-Old Rice
Freshly cooked rice is too moist and sticky for fried rice—it clumps together instead of separating into fluffy grains. Day-old rice that’s been chilled in the fridge dries out slightly, allowing it to fry up light, airy, and crispy.
Pro Tip: If you don’t have day-old rice, spread freshly cooked rice on a tray and refrigerate it for at least 30 minutes before frying.
2. High Heat and a Wok (or Large Pan)
To get that smoky, restaurant-style flavour (wok hei), cook your fried rice over high heat and use a large pan or wok. Stir-frying quickly over high heat prevents the rice from getting soggy.
3. MSG: The Ultimate Flavour Booster
Many Chinese takeaways use MSG (monosodium glutamate) to intensify umami flavours. MSG is completely safe and naturally found in foods like tomatoes, mushrooms, and Parmesan cheese. Adding a small pinch makes fried rice taste richer and more savoury without making it overly salty.
Why This Fried Rice is Perfect for Meal Prep
I love making a big batch of this fried rice and portioning it out for quick lunches throughout the week. It stores well and reheats perfectly, making it ideal for meal prep.
Storage & Reheating Tips
✔ Fridge: Store in an airtight container for up to 4 days.
✔ Freezer: Freeze in portions for up to 3 months.
✔ Reheating: Microwave with a splash of water or stir-fry in a pan for a fresher texture.
FAQs About Fried Rice
1. Can I Use Freshly Cooked Rice?
It’s not ideal, but if you’re in a rush, spread hot rice on a tray and refrigerate for 30 minutes to dry it out before frying.
2. Can I Make It Without MSG?
Yes! While MSG enhances the umami, you can substitute it with mushroom powder or a dash of fish sauce for a similar depth of flavour.
3. Can I Use a Different Protein?
Absolutely! Swap Char Siu Chicken for:
✔ Shrimp
✔ Tofu (for a vegetarian version)
✔ Roast pork
✔ Beef strips
4. What Other Vegetables Work Well?
This recipe is flexible—try adding peas, mushrooms, courgettes (zucchini), or bean sprouts.
5. Can I Make It Spicy?
Yes! Add chopped chili, chili oil, or Sriracha for an extra kick.
Final Thoughts: A Quick, Flavour-Packed Way to Use Leftovers
This Mixed Vegetable Fried Rice with Leftover Char Siu Chicken is an easy, delicious way to turn leftovers into something special. The combination of smoky, sweet Char Siu, crisp veggies, and umami-rich seasoning makes this dish just as good—if not better—than takeaway fried rice.
With just 15 minutes of cooking time, it’s perfect for meal prep, quick lunches, or an easy dinner. Plus, the crispy fried onions on top add the perfect finishing crunch!
Try this easy fried rice recipe, and let me know how you customize yours!
Mixed Vegetable Fried Rice Takeout Quality
Course: MainCuisine: ChineseDifficulty: Easy4
servings15
minutes20
minutes543
kcalIngredients
2 cups (400g) cooked, cold jasmine rice (day-old for best results)
1 tablespoon peanut oil
2 teaspoons sesame oil (for a nutty aroma)
2 cloves garlic, minced
2 eggs, lightly beaten
1 stir-fry vegetable pack (approx. 300g / 10.5 oz) (includes bell peppers, carrots, mangetout, baby corn, etc.)
200g (7 oz) leftover Char Siu Chicken, diced
2 spring onions, chopped
1 tablespoon light soy sauce (adds saltiness without overpowering)
1 tablespoon dark soy sauce (for colour and depth)
1/2 teaspoon MSG (for umami boost)
1/2 teaspoon white pepper (for mild heat)
1/2 teaspoon sugar (balances flavours)
Crispy fried onions (store-bought or homemade)
Extra chopped spring onions (for garnish)
Directions
- Prep Everything Before Cooking
Since fried rice cooks fast, have all your ingredients chopped, measured, and ready to go before turning on the stove. - Heat the Pan and Scramble the Eggs
Heat 1 tablespoon of vegetable oil in a wok or large pan over high heat.
Add the beaten eggs and scramble them quickly. Once just set, transfer them to a bowl and set aside. - Stir-Fry the Vegetables and Chicken
In the same pan, add a little more oil if needed.
Add minced garlic and stir-fry for 30 seconds until fragrant.
Toss in the stir-fry vegetable pack and cook for 2-3 minutes, stirring frequently.
Add the diced Char Siu Chicken and stir-fry for another minute to heat through. - Fry the Rice and Season
Add the cold, day-old rice and break up any clumps with a spatula.
Pour in light soy sauce, dark soy sauce, MSG, white pepper, and sugar, stirring everything to coat evenly.
Stir-fry over high heat for 3-4 minutes, letting the rice slightly crisp up. - Combine Everything and Serve
Add the scrambled eggs back to the pan and toss everything together.
Drizzle in sesame oil and spring onions, stirring briefly.
Serve hot, topped with crispy fried onions and extra spring onions.
