Vegetable Fried Rice Recipe

Cook the rice

Rinse the rice under cold water until the water runs mostly clear to remove excess starch. Combine rinsed rice, 3 cups water, 1 tsp oil (optional) and 1/2 tsp salt in a medium pot. Bring to a boil over medium-high heat, then reduce to low, cover and simmer 15 minutes. Turn off heat and let rest, covered, 10 minutes. Spread rice on a sheet pan or large plate to cool slightly and dry for 20–30 minutes (preferably cool completely — use leftover day-old rice if available).

Prepare vegetables

While rice cooks/cools, peel and dice the carrot into small cubes, finely dice the white part of the scallions and thinly slice the greens. Thaw frozen peas under cold water if needed and drain.

Cook vegetables

Heat a large nonstick skillet or wok over medium-high heat. Add 2 tbs vegetable oil and 1 tbs butter (optional). When hot and shimmering, add diced onion and carrot. Stir-fry 3–4 minutes until onion is translucent and carrot begins to soften. Add peas, white parts of scallions, minced garlic and ginger. Stir-fry 1–2 minutes until fragrant and peas are heated through. Push vegetables to one side of the pan (or transfer to a bowl) to make space for eggs (if using).

Scramble the eggs

If using eggs: add 1 tsp oil to the empty side of the pan and pour in beaten eggs. Quickly scramble until just set but still soft, about 30–60 seconds. Break into bite-sized curds and mix with the cooked vegetables. If not using eggs, skip this step.

Increase heat to high. Add the cooled rice to the pan in an even layer. Drizzle the remaining 1 tbs vegetable oil over the rice. Using a spatula, stir-fry and break up clumps so rice separates, 2–3 minutes. Mix vegetables and eggs into the rice.

Combine soy sauce and oyster sauce in a small bowl. Pour sauce evenly over rice and stir-fry vigorously 1–2 minutes so sauce coats grains. Add sesame oil and sprinkle pepper. Taste and add salt if needed (remember soy sauce is salty).

Turn off heat. Stir in green parts of scallions. Serve immediately or keep warm for a few minutes. Garnish with extra scallion greens or a drizzle of sesame oil if desired.