Veggies Fried Rice Recipe

Cook rice (if not using leftover rice)

Rinse 1 cup long-grain rice under cold water until the water runs clear. Combine rinsed rice, 1.5 cups water and 1 tsp salt in a medium pot. Bring to a boil, reduce to a low simmer, cover and cook 15 minutes. Remove from heat and let stand, covered, 10 minutes. Spread cooked rice on a rimmed tray to cool and refrigerate for at least 2 hours or use rice made the day before. Cold, dry grains are best for fried rice.

Prepare all vegetables: peel and small-dice the carrot (about 1 cup), dice the red bell pepper, slice the green onions separating whites from greens, mince garlic and ginger. Thaw frozen peas and drain any excess water.

Heat a large wok or heavy skillet over high heat until hot (a few minutes). Add 1 tablespoon neutral oil and swirl to coat.

Add the carrot and the white parts of the green onions. Stir-fry 1–2 minutes until they begin to soften but still have bite.

Add red bell pepper and peas; stir-fry 30–60 seconds until warmed through. Push vegetables to the side of the wok to make room for eggs (if using) or to create a cooking zone.

If using eggs: add 1/2 tablespoon oil to the cleared area of the wok. Pour in the beaten eggs and let sit 10–15 seconds, then scramble gently until just set but still soft, about 30–45 seconds. Mix eggs into the vegetables and push mixture to one side.

Increase heat to very high. Add remaining 1 tablespoon oil to the wok. Add the cold cooked rice, breaking up any clumps with a spatula or by pressing through your spatula. Spread rice into a single layer and let it sit, undisturbed, 20–30 seconds to develop slight toasting, then stir-fry, repeating once, to warm through and get slightly crisp edges.

Stir the vegetables (and eggs, if used) back into the rice. Add minced garlic and ginger; stir-fry 15–20 seconds until fragrant—don't let garlic burn.

Pour in soy sauce (2 tbs), optional extra light soy (1 tbs), oyster or mushroom sauce (1 tbs), sesame oil (1 tsp), sugar (1/2 tsp), and white/black pepper (1/4 tsp). Toss continuously to distribute sauce evenly so the rice turns uniform in color. Taste and add up to 1/4 tsp additional salt if needed.

If using cooked protein (tofu, shrimp, chicken), add it now and stir until heated through, about 1–2 minutes.

Stir in the green tops of the scallions and sprinkle toasted sesame seeds if using. Give a final toss and remove from heat.

Serve immediately, garnished with extra green onions or sesame seeds as desired.