Veggie-Packed Fried Rice (Print Version)

A quick, colorful dish with spring peas, carrots, and seasoned rice ready in 30 minutes.

# Components:

→ Rice

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

→ 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

# Directions:

01 - Prepare all vegetables and aromatics by dicing, mincing, and slicing according to specifications. Ensure rice is cooked, day-old, and chilled to optimal texture.
02 - Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add carrots and bell pepper. Stir-fry for 2 to 3 minutes until slightly softened.
03 - Add minced garlic, ginger, and spring peas, along with corn kernels if using. Stir-fry for an additional 2 minutes, maintaining heat and constant motion.
04 - Push vegetables to the side of the pan. Add remaining 1 tablespoon oil and pour in beaten eggs. Scramble until just set, approximately 1 to 2 minutes, then integrate with vegetables. Omit this step for vegan preparation.
05 - Add chilled rice to the pan. Break up any clumps using your spatula and toss thoroughly with vegetables and egg until evenly distributed.
06 - Drizzle soy sauce, sesame oil, and sriracha if using over the rice mixture. Season with black pepper. Stir-fry for 3 to 4 minutes until everything is heated through and evenly coated with seasonings.
07 - Remove from heat and stir in sliced green onions. Transfer to serving dishes and garnish with additional green onions. Serve immediately.

# Expert Advice:

01 -
  • It's genuinely faster than ordering out, and you'll know exactly what's in every bite.
  • Day-old rice transforms into something crispy and satisfying instead of mushy or clumpy.
  • The aromatic garlic and ginger perfume your whole kitchen in the best possible way.
02 -
  • Freshly cooked rice will turn mushy no matter what you do—this is why day-old chilled rice is non-negotiable, so plan ahead or buy precooked rice from the store.
  • Don't crowd the pan or stir obsessively; let the vegetables sit for a moment so they actually soften instead of steaming in their own moisture.
03 -
  • High heat is your friend here; don't be timid with the flame or everything steams instead of fries.
  • Sesame oil smells incredible but burns easily, so add it right at the end when the pan is coming off heat to preserve that nutty flavor.
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