Vegetable Fried Rice Recipe

Cook rice ahead

Cook long-grain rice according to package instructions at a slightly firmer setting (use a touch less water). Spread cooked rice on a sheet pan to cool, then chill at least 2 hours or preferably overnight. Use cold, separated grains for best fried rice texture.

Prep all vegetables: peel and small-dice carrot, small-dice yellow onion and red bell pepper, mince garlic and ginger, and thinly slice green onions separating white and green parts. Thaw frozen peas and drain any excess water.

Heat 1 tablespoon oil in a large wok or nonstick skillet over medium-high heat until shimmering. Pour in beaten eggs and scramble gently until just set but still soft, ~30–60 seconds. Transfer eggs to a plate and set aside. Clean the wok of any egg bits if necessary.

Increase heat to high and add 1.5 tablespoons vegetable oil to the hot wok. When oil is hot and slightly smoking, add the white parts of the green onions, diced yellow onion and carrots. Stir-fry 1–2 minutes until onions soften and carrots begin to become tender.

Add red bell pepper, minced garlic, and minced ginger. Stir-fry another 30–45 seconds until fragrant. Add peas and stir just to heat through, about 30 seconds. Be careful not to overcook; vegetables should stay bright and slightly crisp.

Push vegetables to the side of the wok to create an open space. Add the 4 cups chilled cooked rice and spread it across the wok. Let rice sit undisturbed 20–30 seconds to allow some grains to crisp slightly, then stir-fry to combine with vegetables. Break up any clumps with the spatula so grains are separate.

Pour the soy sauce and optional oyster/mushroom sauce evenly over the rice. Stir-fry continuously for 1–2 minutes so the sauce coats the rice. Season with white or black pepper and the 0.25 teaspoon salt, adjusting to taste.

If using scrambled eggs, add them back now and fold gently to incorporate without breaking them into tiny pieces.

Turn off the heat and drizzle 0.5 teaspoon sesame oil over the fried rice. Toss in the green parts of the sliced green onions and toasted sesame seeds if using. Give a final taste and adjust seasoning with a little more soy sauce or salt if needed.

Transfer to a serving bowl or plates and serve immediately while hot.