Vegetable Stir Fried Rice Recipe

Cook rice (if not using leftover)

Rinse 1 cup uncooked long-grain white rice until water runs clear. Combine with 1.5 cups water and 1 tsp salt in a pot. Bring to a boil, reduce to low, cover and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes. Spread on a tray and chill in refrigerator at least 1 hour or use leftover cold rice. Use 3 cups cooked rice total for the recipe.

Prep all vegetables: mince garlic, grate ginger, thinly slice scallions separating whites and greens, dice carrot, pepper, onion and cut broccoli into small florets. Thaw peas and pat dry.

Heat a large heavy skillet or wok over high heat until very hot. Add 1 tablespoon neutral oil and swirl.

If using eggs: push oil to the side, add a touch more oil if needed, pour in lightly beaten eggs and scramble quickly until just set. Transfer eggs to a bowl and set aside.

Add remaining 1 tablespoon neutral oil to the hot pan. Add onion and white parts of scallions; stir-fry 30–45 seconds until fragrant and translucent at edges.

Add garlic and ginger; stir constantly 20–30 seconds until aromatic (do not burn).

Add carrot, bell pepper and broccoli. Stir-fry 2–3 minutes until vegetables are bright and just tender-crisp. Add peas in the last 30 seconds to heat through.

Push vegetables to one side of the wok/pan. Add a small drizzle of oil to cleared space and add chilled cooked rice, breaking up any clumps with the back of a spatula or spoon. Spread rice out and let it sit 20–30 seconds to get slightly toasted, then stir to combine with vegetables.

Return scrambled eggs (if used) and any cooked protein add-ins (shrimp/chicken) to the pan. Toss to combine evenly.

Pour in light soy sauce, oyster sauce (if using) and dark soy sauce. Stir continuously for 1–2 minutes so the rice becomes evenly coated and heated through. Taste and adjust seasoning with salt and black pepper as needed.

Finish with 1 tsp sesame oil and stir. Remove from heat.

Garnish with green parts of scallions and toasted sesame seeds if desired. Serve hot.