Vegetable Fried Rice Recipe

Rinse and cook rice

Rinse 2 cups long-grain white rice under cold water until the rinse runs mostly clear (removes excess starch). Drain. In a medium saucepan combine rinsed rice, 2.5 cups water, 1 tsp salt and 1 tbs oil. Bring to a boil over medium-high heat, then reduce to low, cover tightly and simmer 15 minutes. Remove from heat and let sit, covered, 10 minutes to steam. Spread the cooked rice on a rimmed sheet tray or wide pan to cool and dry slightly (ideally refrigerate for at least 30 minutes or use day-old rice).

Prep vegetables and aromatics

While the rice cooks and cools, dice the onion and carrot, mince the garlic and ginger, thaw peas if frozen, and thinly slice scallions separating white and green parts. Crack two eggs into a bowl and beat lightly with a pinch of salt.

Cook eggs

Heat 1 tablespoon neutral oil in a large nonstick skillet or wok over medium-high heat. Add beaten eggs and swirl to make a thin omelet. Allow to set, then flip once and cook briefly until just set. Transfer to a cutting board, roll and slice into thin ribbons or chop into small pieces; set aside.

Stir-fry vegetables

Increase heat to high and add 1 tablespoon butter and 1 tablespoon neutral oil to the wok. Once shimmering, add the diced onion and carrot (and the white part of scallions if separated). Stir-fry 2–3 minutes until the onion is translucent and carrot begins to soften. Add minced garlic and ginger and stir 30 seconds until fragrant. Add peas and stir-fry another 1 minute so vegetables are just tender-crisp.

Combine rice and sauce

Push vegetables to the side of the wok to create an open space. Add a tablespoon more oil if the pan looks dry. Add the cooled rice in handfuls, breaking up any clumps with the spatula. Spread rice across the surface to allow contact with the hot pan; let it sit undisturbed 30–45 seconds to get slight crisping, then stir and toss. Drizzle 2 tablespoons light soy sauce, 1 teaspoon dark soy sauce (optional), 1 tablespoon oyster sauce over the rice and stir to evenly coat. Season with 1/2 teaspoon white pepper and 1/4 teaspoon salt. Continue stir-frying 2–3 minutes until rice is hot and evenly colored.

Finish with eggs and aromatics

Add the sliced/ chopped egg back to the pan and fold through the rice mixture. Drizzle 1 teaspoon sesame oil and toss. Taste and adjust seasoning—add a little extra soy sauce or salt if needed. Stir in the green parts of the scallions and toss briefly to combine.

Transfer fried rice to a serving platter. Sprinkle toasted sesame seeds and additional sliced scallions on top. Serve immediately with lime wedges on the side if desired for a bright finish.