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overhead shot of a bowl of vegetable rice

Crispy Vegetable Golden Rice

This golden rice is incredibly flavorful, brimming with colorful vegetables, and crisped to perfection! The seasoning is simple with garlic, ginger, and a touch of palm sugar, but the taste is outrageous! It is the kind of dish that is agreeable to all people and palates! Make it for a family dinner, soiree', or small gathering and see if you can scrounge up any leftovers
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Rice and Grains, Vegetable Sides, Vegetarian Mains
Cuisine Chinese
Servings 6 people
Calories 457 kcal


Golden Rice

  • 2 cups sushi short-grain rice
  • 3 large eggs, separated
  • 1- inch piece ginger, peeled and minced
  • 3 small carrots (or 1 full-sized), chopped into bite-sized cubes
  • 2 Bell peppers, chopped into bite-sized cubes
  • 3 mini- or 1 full-sized Summer squash, chopped into bite-sized cubes
  • 3 mini- or 1 full-sized zucchini, chopped into bite-sized cubes
  • 3 cloves garlic, minced
  • 6 scallions, minced
  • 2 tbsp palm sugar
  • ½ tsp salt
  • 6 tbsp coconut oil
  • Salt to taste
  • Green onions sliced for garnish


Golden Rice

  • Rinse the dry rice 4-5 times until the liquid is clear.
  • Cook the rice in a rice cooker with recommended water levels per your machine.
  • Line a sheet tray with a silicone mat or parchment paper.
  • Spread the cooked rice in one even layer on the sheet tray and place in the refrigerator until cooled, around 30 minutes (Rice can also be made a day ahead or overnight).
  • Place the cooled rice in a large mixing bowl and add the egg yolks. Mix thoroughly until all the rice is a golden yellow.
  • Heat a large sauté pan over moderate heat and coat with 1 tablespoon of coconut oil.
  • Add the egg whites and season with a sprinkling of salt. Cook for 1 minute on both sides until the egg is cooked through. Slide the whites onto your cutting board and rough chop.
  • Add the chopped egg whites to a large mixing bowl and reserve.
  • Wipe the sauté pan clean and place over moderate heat with 2 tablespoons of coconut oil.
  • Allow for the oil to shimmer and add the ginger, carrots, and peppers. Cook for 2 minutes until the vegetables start to soften.
  • Add the squash, zucchini, garlic, scallions, palm sugar, salt, and the golden rice and cook for an additional 3-4 minutes, flipping the rice mixture several times to incorporate all vegetables.
  • Add the cooked rice/vegetable mixture to the large mixing bowl with the egg whites and combine.
  • Set your oven to high broil.
  • Lightly grease a baking sheet or line with a silicone mat.
  • Spread the rice mixture in one even layer onto the sheet tray.
  • Drizzle 3 tablespoons of the coconut oil over the top of the rice.
  • Place in the top portion of the oven and cook until the top is completely toasted and golden brown, about 1-2 minutes (depending on your oven).
  • Serve with sliced green onions on top if desired.


Calories: 457kcalCarbohydrates: 67gProtein: 10gFat: 17gSaturated Fat: 13gTrans Fat: 1gCholesterol: 82mgSodium: 272mgPotassium: 813mgFiber: 6gSugar: 11gVitamin A: 6968IUVitamin C: 89mgCalcium: 74mgIron: 3mg
Keyword vegetable rice, vegetable rice recipe