Vegetable Fried Rice Recipe

Prepare rice

Use 3 cups of cooked long-grain rice that has been cooled and preferably refrigerated. Break up any large clumps with your fingers so the grains are separated.

Scramble eggs

Heat 1 tablespoon of the neutral oil in a large wok or heavy skillet over medium-high heat. Beat the 2 eggs lightly with a pinch of salt. Pour the eggs into the hot pan, let them sit briefly, then gently scramble until just cooked through but still tender, about 30–60 seconds. Transfer the eggs to a bowl and set aside.

In the same wok/skillet, add the remaining 1 tablespoon neutral oil. Add the chopped yellow onion and cook, stirring, until softened and translucent, about 2 minutes. Add the small-diced carrot and continue to stir-fry 2–3 minutes until starting to soften. Add the minced garlic and cook 20–30 seconds until fragrant. Stir in the frozen peas and cook 1–2 minutes until heated through. Add the whites and most of the sliced scallions (reserve some green tops for garnish) and toss to combine.

Push the vegetables to one side of the wok to create space. Add the chilled rice to the empty side (or add a touch more oil if the pan seems dry). Spread the rice and let it sit without stirring for 20–30 seconds to get a little color, then stir-fry to incorporate with the vegetables. Continue tossing and pressing the rice against the hot surface so it heats evenly and any remaining clumps separate.

Return the scrambled eggs to the wok and mix through the rice and vegetables.

Stir together light soy sauce, dark soy sauce (if using), oyster sauce, sesame oil, white/black pepper, and the 1/4 teaspoon salt in a small bowl. Pour the sauce evenly over the rice while stirring constantly so the rice is evenly coated. Taste and adjust seasoning: add up to another 1/2 tablespoon soy sauce or pinch more salt if needed.

Continue stir-frying 1–2 minutes until everything is hot and well combined. Add the remaining scallion greens, toss, and remove from heat.

Transfer the vegetable fried rice to a serving bowl or plate. Garnish with the reserved scallion tops and an extra drizzle of sesame oil if desired. Serve immediately.