Vegetable Fried Rice
A vibrant, savory, and quick-to-prepare classic that turns leftover rice into a satisfying restaurant-style meal.
Ingredients
- •4 cups cooked long-grain white rice, chilled (preferably day-old)
- •2 tablespoons vegetable oil
- •1 cup frozen peas and carrots, thawed
- •1/2 cup diced yellow onion
- •2 cloves garlic, minced
- •1 teaspoon fresh ginger, grated
- •3 large eggs, lightly beaten
- •3 tablespoons soy sauce
- •1 tablespoon toasted sesame oil
- •2 green onions, thinly sliced
- •1/4 teaspoon white pepper
Instructions
- 1
Heat one tablespoon of vegetable oil in a large wok or non-stick skillet over medium-high heat.
- 2
Add the diced onion, peas, and carrots, sautéing for 3-4 minutes until the vegetables are tender.
- 3
Push the vegetables to the side of the pan, add the remaining tablespoon of oil to the center, and pour in the beaten eggs, scrambling them until just set.
- 4
Add the chilled rice to the pan, breaking up any clumps with a spatula, and stir-fry for 5 minutes until the rice is heated through and slightly toasted.
- 5
Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
- 6
Drizzle the soy sauce and sesame oil over the rice, tossing everything together until evenly coated and well combined.
- 7
Season with white pepper and garnish with the sliced green onions before serving immediately.
💡 Chef tips
- Always use cold, day-old rice; fresh, warm rice contains too much moisture and will result in a mushy texture.
- If you want to add extra protein, firm tofu cubes or edamame are excellent pareve additions.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in a pan with a splash of water to restore moisture.
✅ How it should turn out
The finished dish features distinct, fluffy grains of rice coated in a savory, umami-rich glaze, with bright pops of color from the vegetables and a fragrant hint of toasted sesame.