Veggie-Packed Fried Rice (Print Version)

A vibrant stir-fry with fresh peas, carrots, bell pepper, and jasmine rice, perfect for a quick meal.

# 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 piece 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

# How to Make It:

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

# Additional Tips::

01 -
  • It transforms day-old rice into something craveable, and honestly makes you look forward to having leftovers.
  • The whole thing cooks in one pan, so cleanup is almost as easy as eating it.
  • You can throw in whatever vegetables you have on hand and never make the same version twice.
02 -
  • Cold rice is absolutely essential, so don't try this with rice you just cooked unless you want a gluey situation and disappointment.
  • Medium-high heat is your friend because low heat makes everything steam instead of fry, and high heat can burn the garlic before the rice even gets warm.
03 -
  • Don't stir obsessively, because those moments when you leave the rice alone in the hot pan are when it develops color and flavor instead of just getting heated through.
  • Taste and adjust your seasoning at the very end, because soy sauce and salt levels vary so much between brands that what works for me might need tweaking in your kitchen.
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