Vegetable Fried Rice
This vibrant and savory vegetable fried rice is a quick, restaurant-style dish loaded with tender-crisp veggies and aromatic garlic and ginger.
Ingredients
- •4 cups cooked white rice, chilled (preferably day-old) (600g)
- •3 tablespoons vegetable oil, divided (45ml)
- •2 large eggs, lightly beaten (100g)
- •1 medium onion, finely diced (150g)
- •1 cup frozen peas and carrots, thawed (150g)
- •1 medium bell pepper, diced (120g)
- •2 cloves garlic, minced (6g)
- •1 teaspoon fresh ginger, grated (3g)
- •3 tablespoons soy sauce (45ml)
- •1 teaspoon toasted sesame oil (5ml)
- •3 green onions, thinly sliced (30g)
Instructions
- 1
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- 2
Pour in the beaten eggs and scramble quickly until just set, then remove them from the pan and set aside on a plate.
- 3
Add the remaining 2 tablespoons of vegetable oil to the same pan over high heat.
- 4
Add the diced onion, bell pepper, and thawed peas and carrots, stirring frequently until the vegetables are tender-crisp.
- 5
Stir in the minced garlic and grated ginger, cooking for about 30 seconds until fragrant.
- 6
Add the cold cooked rice to the pan, breaking up any clumps with a spatula and tossing everything together.
- 7
Drizzle the soy sauce evenly over the rice and stir-fry for 3-4 minutes until the rice is heated through and slightly crisp.
- 8
Return the cooked eggs to the pan, breaking them into smaller pieces, and stir in the toasted sesame oil.
- 9
Remove from heat, garnish with sliced green onions, and serve immediately.
💡 Chef tips
- Always use cold, day-old cooked rice because freshly cooked rice has too much moisture and will make the dish soggy.
- Customize the vegetables based on what you have in your fridge, such as adding broccoli florets, edamame, or baby corn.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in a hot skillet.
✅ How it should turn out
The finished vegetable fried rice should be aromatic with toasted sesame and soy, featuring distinct, non-clumping grains of rice mixed with brightly colored, tender-crisp vegetables and savory bits of egg.