Veggie Fried Rice Recipe

Cook rice

Rinse the 1.5 cups of long-grain rice under cold water until the water runs mostly clear. Combine rinsed rice and 3 cups water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer 15 minutes or until water is absorbed. Remove from heat and let sit, covered, 10 minutes. Spread rice on a tray or loosen with a fork and refrigerate for at least 30 minutes or use day-old rice if possible. Chilled, dry rice gives best texture.

Prep vegetables and aromatics

While rice cooks and cools, finely dice the onion, small-dice the carrot and red bell pepper, slice scallions separating whites and greens, mince garlic, and grate ginger. Thaw peas and drain any excess water. Measure sauces and seasonings: 3 tbsp soy sauce, 1 tbsp oyster/ mushroom sauce (if using), 1 tsp sesame oil, 1 tsp rice vinegar, 1/4 tsp white or black pepper, and 1/4 tsp salt.

Scramble eggs

Heat 1 tablespoon neutral oil in a large nonstick skillet or wok over medium-high heat until shimmering. Beat 2 eggs in a bowl with a pinch of salt. Pour eggs into the hot pan, tilt to coat surface, and gently scramble until just set but still moist, 30–60 seconds. Transfer eggs to a plate and set aside.

Sauté aromatics and vegetables

Add remaining 2 tablespoons neutral oil to the hot pan or wok and increase heat to high. Add diced onion and the white parts of the scallions; stir-fry 1–2 minutes until translucent. Add minced garlic and grated ginger; stir 20–30 seconds until fragrant. Add diced carrot and red bell pepper; stir-fry 2–3 minutes until carrots begin to soften. If using corn, add it now. Push vegetables to the side of the pan.

Fry the rice

Add chilled rice to the pan, breaking up any clumps with a spatula or spoon. Spread rice across the pan and let it cook undisturbed 30–60 seconds to dry and slightly toast. Stir and toss rice with vegetables, ensuring even heat. Continue stir-frying on high for 2–3 minutes so rice is heated through and slightly golden in spots.

Season and combine

Drizzle the 3 tbsp soy sauce, optional 1 tbsp oyster sauce, 1 tsp rice vinegar, and 1 tsp sesame oil evenly over the rice. Sprinkle 1/4 tsp pepper and 1/4 tsp salt. Toss thoroughly to coat rice and vegetables. Taste and adjust seasoning—add a bit more soy sauce if needed.

Finish with eggs and scallion greens

Return the scrambled eggs to the pan, breaking them into bite-sized pieces as you fold them into the rice. Stir in the sliced green parts of the scallions. Cook for another 30–60 seconds to meld flavors and heat through.

Serve

Remove from heat. Transfer fried rice to a serving bowl or plates. Sprinkle with toasted sesame seeds and chopped cilantro or parsley if using. Serve immediately.