Vibrant Vegetable Fried Rice (Print Version)

Colorful stir-fried rice bursting with fresh vegetables, aromatic garlic and ginger, finished with soy and sesame oil.

# What You'll Need:

→ Rice

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

→ Vegetables

02 - 1 cup carrots, diced
03 - 1 cup bell pepper, diced
04 - 1 cup frozen peas, thawed
05 - 1 cup broccoli florets, small
06 - 0.5 cup sweet corn kernels
07 - 0.5 cup green beans, chopped
08 - 3 green onions, sliced with garnish reserved
09 - 2 cloves garlic, minced
10 - 1 inch piece ginger, minced

→ Sauces and Seasonings

11 - 3 tablespoons soy sauce or tamari for gluten-free
12 - 1 tablespoon sesame oil
13 - 1 tablespoon vegetable oil, canola oil, or sunflower oil
14 - 1 teaspoon toasted sesame seeds, optional
15 - 0.5 teaspoon white pepper or black pepper
16 - Salt to taste

# How To Make It:

01 - Heat the vegetable oil in a large wok or skillet over medium-high heat. Add the garlic and ginger, sautéing for 30 seconds until fragrant.
02 - Add the carrots, bell pepper, broccoli, green beans, and corn. Stir-fry for 3 to 4 minutes until vegetables are just tender but still crisp.
03 - Stir in the peas and most of the green onions, cooking for 1 minute.
04 - Increase the heat to high and add the cold cooked rice. Stir-fry while breaking up any clumps for 2 to 3 minutes until the rice is heated through.
05 - Drizzle the soy sauce and sesame oil over the rice. Sprinkle with pepper and toss well to combine everything evenly. Taste and adjust salt or soy sauce as needed.
06 - 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 you'll actually crave the next day.
  • You can clean out your veggie drawer and still end up with something that tastes intentional.
  • The whole thing comes together faster than ordering takeout and waiting for delivery.
  • It's forgiving enough that you can swap vegetables based on what's actually in your fridge.
02 -
  • Day-old rice is the only way to avoid a sticky, mushy mess. Freshly cooked rice has too much moisture and will clump no matter how hard you stir.
  • Don't crowd the pan or turn the heat down too low, or your vegetables will steam instead of getting that nice stir-fried char.
  • Add the soy sauce at the very end so it coats the rice evenly without making it soggy.
03 -
  • Cook your rice the night before and spread it out on a tray in the fridge so it dries out evenly.
  • Keep your wok or skillet as hot as possible without burning the garlic. High heat is what gives fried rice its signature flavor.
  • Taste as you go and don't be afraid to add an extra splash of soy sauce or sesame oil at the end if it needs it.
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