Mixed Vegetable Fried Rice Recipe

Prepare rice ahead

Cook 1 to 1¼ cups dry long-grain white rice according to package instructions to yield about 3 cups cooked. Spread cooked rice on a tray and chill in refrigerator or at least 1 hour to dry and cool. Cold, slightly dried rice fries best.

Scramble eggs

Beat the 2 large eggs with a pinch of salt. Heat 1 tablespoon neutral oil in a wok or large nonstick skillet over medium-high heat until shimmering. Pour in eggs and quickly scramble until just set but still soft, about 30–60 seconds. Transfer scrambled eggs to a bowl and set aside.

Prepare all vegetables: finely dice onion, carrot and bell pepper; thaw peas if frozen; slice scallions separating whites and greens. This is important because stir-frying is quick.

Heat the wok or skillet over high heat until very hot (a drop of water should sizzle away). Add 1 tablespoon neutral oil and swirl. Add onion and the white part of the scallions and sauté 30–45 seconds until fragrant and beginning to soften.

Add diced carrot and red bell pepper and continue to stir-fry 1–2 minutes until carrots begin to become tender but still have bite. Push vegetables to the side of the wok to create a cooking area.

Add the peas to the pan and stir-fry 30–45 seconds until heated through. If vegetables are cooking too quickly or risk burning, reduce heat slightly. Season lightly with a pinch of salt and pepper while stirring.

Mix sauce: in a small bowl combine 2 tablespoons light soy sauce, ½ teaspoon dark soy (optional), 1 teaspoon oyster sauce (optional), ½ teaspoon sesame oil, 1 teaspoon garlic, ½ teaspoon minced ginger, ¼ teaspoon pepper, and ¼ teaspoon salt. Stir to combine.

Increase heat to high. Push cooked vegetables to the perimeter of the wok or transfer briefly to a bowl if needed to make space. Add remaining 1 tablespoon neutral oil and add the cold cooked rice in handfuls, breaking up any clumps with the back of a spatula. Spread rice to make contact with the hot pan so it heats and gets slightly toasted.

Pour the sauce evenly over the rice and stir-fry, tossing continuously for 1–2 minutes so rice takes up the seasonings and becomes evenly colored. Taste and adjust seasoning — add a little more soy if needed, or a pinch more salt.

Return the scrambled eggs to the pan and fold them gently through the rice and vegetables so they break into bite-sized pieces and distribute evenly. Stir in the scallion greens and the finishing ½ teaspoon sesame oil. Toss everything together for another 30 seconds to 1 minute to combine and heat through.

Turn off heat. Transfer fried rice to a serving bowl or plates. Sprinkle with chopped cilantro or additional scallion greens if using. Serve immediately.

Optional adjustments: add a drizzle of chili oil or sriracha for heat, or a splash of rice vinegar for brightness. For protein additions, cook them first (shrimp, chicken, or tofu) and add when returning eggs to the rice.