Veggie-Packed Fried Rice (Printable)

A quick dish brimming with spring peas, carrots, and vibrant vegetables, perfect for any meal.

# What You'll 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
06 - 1/2 cup corn kernels, optional

→ Aromatics

07 - 2 cloves garlic, minced
08 - 1 tablespoon fresh ginger, minced

→ Eggs

09 - 2 large eggs, lightly beaten

→ 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

# How to Make It:

01 - Dice all vegetables and mince garlic and ginger. Ensure rice is chilled and separated into individual grains.
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 - Stir in minced garlic, ginger, and spring peas along with corn if using. Continue stir-frying for 2 minutes until fragrant.
04 - Push vegetables to the side of the pan. Add remaining 1 tablespoon oil and pour beaten eggs into the empty space. Scramble until just set, then combine with vegetables.
05 - Add chilled rice to the pan, breaking up any clumps with your spatula. Toss thoroughly to combine with vegetables and eggs.
06 - Drizzle soy sauce and sesame oil over the rice mixture. Add sriracha if desired and season with black pepper. Stir-fry for 3 to 4 minutes until 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.

# Expert Suggestions:

01 -
  • It comes together in 30 minutes flat, so weeknight dinners stop feeling like a negotiation with yourself.
  • You can throw in whatever vegetables you have on hand and it always turns out golden and delicious.
  • The smell of toasted sesame oil and ginger hitting the wok is the kind of kitchen moment that makes you feel like a real cook.
02 -
  • Wet or warm rice is the silent killer of fried rice—I learned this the hard way the first time I tried using freshly cooked rice and ended up with a mushy, clumpy mess that taught me patience.
  • The high heat is your friend, not your enemy—don't be timid about the flame, because low heat will steam the rice instead of frying it and you'll lose all that texture and flavor.
  • Resist the urge to stir constantly at first; let the vegetables and rice sit in the hot oil for a moment so they develop color and character before you toss everything together.
03 -
  • The moment your wok gets hot is the moment your ingredients should be ready and waiting—fried rice happens fast, and stopping to chop a carrot mid-cook breaks your rhythm and your heat.
  • That toasted sesame oil is expensive and precious, so save it for the very end when the heat is off; the flavors stay bright and nutty instead of cooking away into nothing.
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