Vegetable Fried Rice
A vibrant, restaurant-quality vegetable fried rice that comes together in minutes using pantry staples and crisp, colorful vegetables.
Ingredients
- •4 cups cooked jasmine rice, chilled (preferably day-old)
- •2 tablespoons vegetable oil
- •2 large eggs, lightly beaten
- •1 cup frozen peas and carrots, thawed
- •1/2 cup yellow onion, finely diced
- •2 cloves garlic, minced
- •1 teaspoon fresh ginger, grated
- •3 tablespoons soy sauce
- •1 tablespoon oyster sauce
- •1 teaspoon toasted sesame oil
- •2 green onions, thinly sliced
- •Salt and white pepper to taste
Instructions
- 1
Heat one tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the beaten eggs and scramble quickly until just set, then remove from the pan and set aside.
- 2
Add the remaining tablespoon of oil to the same pan. Sauté the onion, peas, and carrots for 3-4 minutes until the onion is translucent and vegetables are tender.
- 3
Stir in the minced garlic and grated ginger, cooking for 30 seconds until fragrant.
- 4
Increase the heat to high and add the cold, cooked rice. Break up any clumps with a spatula and stir-fry for 3-5 minutes until the rice is hot and slightly toasted.
- 5
Pour the soy sauce, oyster sauce, and sesame oil over the rice, tossing thoroughly to ensure every grain is evenly coated.
- 6
Fold the cooked eggs back into the pan and toss with the green onions. Season with salt and white pepper to taste before serving immediately.
💡 Chef tips
- Always use cold, day-old rice; freshly cooked rice contains too much moisture and will result in a mushy texture.
- Keep the heat high during the stir-fry process to achieve a slight 'wok hei' or smoky char on the rice grains.
- Feel free to add extra protein like diced tofu, shrimp, or chicken if you want to make this a more substantial main course.
✅ How it should turn out
The finished dish should have distinct, individual grains of rice coated in a savory, glossy sauce, with a fragrant aroma of toasted sesame and ginger.