Vegetable Fried Rice (Print)

Colorful stir-fried rice with mixed vegetables and savory seasonings in under 30 minutes.

# Ingredients:

→ Rice

01 - 3 cups cooked jasmine or long-grain rice, cold (preferably day-old)

→ Vegetables

02 - 1 cup diced carrots
03 - 1 cup diced bell pepper
04 - 1 cup thawed frozen peas
05 - 1 cup small broccoli florets
06 - 1/2 cup sweet corn kernels
07 - 1/2 cup chopped green beans
08 - 3 green onions, sliced (reserve some for garnish)
09 - 2 cloves garlic, minced
10 - 1-inch piece ginger, minced

→ Sauces & Seasonings

11 - 3 tablespoons soy sauce (or tamari for gluten-free)
12 - 1 tablespoon sesame oil
13 - 1 tablespoon vegetable oil (canola or sunflower)
14 - 1 teaspoon toasted sesame seeds (optional)
15 - 1/2 teaspoon white or black pepper
16 - Salt, to taste

# Instructions:

01 - Warm vegetable oil in a large wok or skillet over medium-high heat.
02 - Add minced garlic and ginger; cook for 30 seconds until fragrant.
03 - Add carrots, bell pepper, broccoli, green beans, and corn. Stir-fry for 3 to 4 minutes until crisp-tender.
04 - Incorporate peas and most of the sliced green onions; cook for 1 minute.
05 - Increase heat to high and add cold cooked rice. Stir-fry, breaking up any clumps, for 2 to 3 minutes until heated through.
06 - Pour in soy sauce and sesame oil. Sprinkle with pepper and toss thoroughly to combine.
07 - Taste and adjust salt or soy sauce as needed.
08 - Remove from heat. Garnish with reserved green onions and sesame seeds if desired. Serve immediately.

# Pro Tips:

01 -
  • It comes together faster than ordering takeout, yet tastes like you've been cooking all day.
  • The vegetables stay crisp and bright, never turning into a sad, mushy mess like fried rice sometimes does.
  • You can make it with whatever you have on hand, so it feels like your own creation every time.
02 -
  • Cold rice is absolutely essential—I learned this the hard way with warm rice that turned into a sticky, disappointing blob.
  • High heat is your friend here; don't be shy about turning the burner up, because low heat will make the rice steam and stick instead of fry.
  • Add the soy sauce at the very end so it seasons everything without scorching and turning bitter in the hot pan.
03 -
  • The moment you see the first signs of your vegetables softening, don't hesitate—add the rice immediately so they don't overcook while you're working.
  • If your rice looks a little dry or clumpy after frying, a tiny drizzle of sesame oil and an extra toss will bring it back together and deepen the flavor.
Back