Veggie-Packed Fried Rice (Printable Version)

A colorful, vegetable-filled fried rice with spring peas and carrots, ready in just 30 minutes.

# What You'll Need:

→ Rice

01 - 3 cups cooked jasmine or long-grain rice, day-old and chilled

→ Vegetables

02 - 1 cup spring peas, fresh or frozen
03 - 1 cup carrots, finely diced
04 - 1 red bell pepper, diced
05 - 1/2 cup green onions, sliced, plus additional for garnish
06 - 1/2 cup corn kernels, optional

→ Aromatics

07 - 2 cloves garlic, minced
08 - 1 inch fresh ginger, minced

→ Eggs

09 - 2 large eggs, lightly beaten, omit for vegan version

→ Sauces and Seasonings

10 - 3 tablespoons soy sauce or tamari
11 - 1 tablespoon toasted sesame oil
12 - 1/2 teaspoon freshly ground black pepper
13 - 1 teaspoon sriracha or chili sauce, optional

→ Oils

14 - 2 tablespoons vegetable oil, such as canola or peanut

# Directions:

01 - Prepare all vegetables and aromatics. Ensure rice is cooked, cooled, and chilled before use.
02 - Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add carrots and bell pepper. Stir-fry for 2 to 3 minutes until slightly softened.
03 - Add minced garlic, ginger, and spring peas. If using corn, add it now. Stir-fry for 2 minutes until fragrant and vegetables begin to soften.
04 - Push vegetables to the side of the pan. Add remaining 1 tablespoon oil and pour in beaten eggs. Scramble until just set, then mix thoroughly with vegetables. Omit this step for vegan preparation.
05 - Add chilled rice to the pan. Break up any clumps using a spatula and toss well to combine evenly with vegetables and egg mixture.
06 - Drizzle soy sauce, sesame oil, and sriracha if using. Season with black pepper. Stir-fry for 3 to 4 minutes until all ingredients are heated through and evenly coated with seasonings.
07 - Remove from heat and stir in sliced green onions. Transfer to serving dishes and garnish with additional green onions. Serve immediately while hot.

# Additional Tips::

01 -
  • It comes together faster than ordering takeout, and honestly tastes better because it's yours.
  • You can throw in whatever vegetables are about to turn in your fridge, so nothing goes to waste.
  • The sesame oil and soy sauce create this addictive savory depth that makes people ask for seconds.
02 -
  • Fresh rice will turn into sticky mush no matter how good your technique is, so planning ahead to use day-old or even slightly stale rice is the real secret here.
  • The soy sauce saltiness varies wildly between brands, so don't dump all three tablespoons in at once—taste after two and adjust from there.
03 -
  • Keep your wok or skillet moving constantly once you add the rice—stagnant rice will stick and brown, which isn't necessarily bad but changes the texture and flavor profile.
  • If you want to add a protein like tofu or tempeh, cook it separately first so it develops texture and color, then fold it in at the very end to keep it from breaking apart.
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