Veggie-Packed Fried Rice (Printable Version)

Colorful fried rice loaded with fresh peas, carrots, and aromatic seasonings, ready in 30 minutes.

# What You Need:

→ Rice

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

→ 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

# Steps:

01 - Prepare all vegetables and aromatics. Ensure rice is cold and chilled before use.
02 - Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add carrots and bell pepper, stir-frying 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 approximately 2 minutes until fragrant.
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 vegetables. Omit this step for vegan preparation.
05 - Add chilled rice to the pan. Break apart any clumps and toss thoroughly with vegetables and egg mixture until well combined.
06 - Drizzle soy sauce, sesame oil, and sriracha if desired over the rice mixture. Season with black pepper. Stir-fry for 3 to 4 minutes until everything is heated through and evenly coated.
07 - Remove from heat and stir in sliced green onions. Transfer to serving dishes and garnish with additional green onions as desired. Serve immediately.

# Expert Pointers:

01 -
  • Ready in just 30 minutes from start to finish, perfect for busy weeknights
  • Packed with colorful vegetables that provide vitamins, fiber, and natural sweetness
  • Vegetarian and dairy-free, easily adaptable to vegan preferences
  • Uses simple pantry staples and readily available ingredients
  • A delicious way to use up leftover rice while creating a complete meal
  • Customizable with your favorite seasonal vegetables and protein options
02 -
  • Always use cold, day-old rice for the best texture—freshly cooked rice becomes mushy when stir-fried
  • Prep all ingredients before you start cooking, as stir-frying happens quickly over high heat
  • Don't skip the toasted sesame oil—it adds irreplaceable nutty depth and authentic flavor
  • For maximum flavor, let the vegetables develop a slight char before adding the rice
  • Use tamari instead of soy sauce to make the dish gluten-free
  • Add proteins like tofu or tempeh at the beginning and cook until golden for best results
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