Vegetable Fried Rice (Printable)

Colorful stir-fried rice with crisp vegetables and savory seasonings, ready in 30 minutes.

# Ingredient List:

→ Rice Base

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

→ Fresh Vegetables

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

→ Sauces and Seasonings

11 - 3 tablespoons soy sauce
12 - 1 tablespoon sesame oil
13 - 1 tablespoon vegetable oil
14 - 1 teaspoon toasted sesame seeds
15 - 1/2 teaspoon white pepper or black pepper
16 - Salt to taste

# Steps:

01 - Heat vegetable oil in a large wok or skillet over medium-high heat until shimmering.
02 - Add minced garlic and ginger; sauté for 30 seconds until fragrant, being careful not to burn.
03 - Add carrots, bell pepper, broccoli florets, green beans, and corn. Stir-fry for 3–4 minutes until vegetables are just tender but still crisp.
04 - Stir in thawed peas and most of the sliced green onions; cook for 1 minute until heated through.
05 - Increase heat to high. Add cold cooked rice, breaking up any clumps with your spatula. Stir-fry for 2–3 minutes until rice is thoroughly heated and slightly toasted.
06 - Drizzle soy sauce and sesame oil over the rice. Sprinkle with pepper and toss vigorously to distribute seasonings evenly throughout the dish.
07 - Taste and adjust salt or soy sauce as needed for balanced flavor.
08 - Remove from heat immediately. Garnish with reserved green onions and toasted sesame seeds. Serve hot while steaming.

# Expert Advice:

01 -
  • It rescues leftover rice from the back of your fridge and turns it into dinner faster than delivery would arrive
  • The vegetable ratios are completely flexible so you can use what you have without a special grocery trip
  • Each bite delivers that satisfying wok-charred flavor that makes restaurant fried rice so addictive
02 -
  • Day-old rice is absolutely critical because fresh rice contains too much moisture and will steam instead of fry giving you mushy clumps instead of fluffy separate grains
  • Keep everything moving once the rice hits the pan because the sugars in vegetables and rice can burn quickly at high heat
  • Prep all ingredients before you start cooking because stir-frying happens fast and you cannot walk away to chop vegetables mid-process
03 -
  • Cold rice breaks apart more easily if you use your hands to separate the clumps before adding it to the wok rather than trying to do it with a spatula in the hot pan
  • Keep a small bowl of water nearby and add a tablespoon if the rice starts sticking to the pan or becomes too dry during cooking
  • For extra depth add a teaspoon of oyster sauce or a pinch of five-spice powder along with the soy sauce
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