Vegetable Fried Rice (Printable Page)

Vibrant stir-fried rice with colorful vegetables, ready in 30 minutes. Perfect Asian-inspired dish.

# What You'll Need:

→ 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 (use tamari for gluten-free)
12 - 1 tablespoon sesame oil
13 - 1 tablespoon vegetable oil
14 - 1 teaspoon toasted sesame seeds (optional)
15 - 1/2 teaspoon white pepper or black pepper
16 - Salt, to taste

# Step-by-Step Guide:

01 - Heat vegetable oil in a large wok or deep skillet over medium-high heat until shimmering.
02 - Add minced garlic and ginger to the hot oil. Sauté for 30 seconds until fragrant, being careful not to burn.
03 - Add carrots, bell pepper, broccoli, 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 peas are 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.
06 - Drizzle soy sauce and sesame oil evenly over the rice. Sprinkle with pepper and toss vigorously to combine all ingredients evenly.
07 - Taste the fried rice and adjust salt or add more soy sauce as needed for proper seasoning.
08 - Remove from heat. Garnish with reserved green onions and sesame seeds if using. Serve immediately while hot.

# Expert Tips:

01 -
  • It turns leftover rice into something better than the original meal
  • You can use whatever vegetables are languishing in your crisper drawer
  • The whole thing comes together in under 20 minutes once you have your rice ready
02 -
  • Cold, day-old rice is not optional. Fresh rice contains too much moisture and will steam instead of fry.
  • Do not overcrowd your pan. If you double the recipe, cook in batches or use two pans.
  • Have all ingredients prepped and within reach before you start cooking.
03 -
  • Use a large wok or skillet. More surface area means better contact with the heat and more crispy rice.
  • Let the rice sit undisturbed for 30 seconds between tosses. Those golden crispy bits are the best part.
  • Warm your cold rice slightly before adding it to the pan. This helps it separate more easily.
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