Vegetable Fried Rice Recipe

Cook rice

Rinse the rice under cold water until the water runs mostly clear to remove surface starch. Drain. In a medium saucepan combine rinsed rice, 3 cups water, 1 tbs neutral oil and 1 tsp salt. Bring to a boil over medium-high heat, then reduce to a low simmer, cover and cook 15 minutes or until water is absorbed. Remove from heat and let stand covered 10 minutes. Fluff with a fork and spread on a rimmed baking sheet to cool slightly. For best texture, refrigerate the cooked rice for at least 2 hours or overnight to dry out; if short on time, cool in the fridge 30–60 minutes.

Prep

While the rice cooks/cools: peel and small-dice the carrot, thinly slice the green onions separating whites and greens, mince garlic and ginger, dice bell pepper if using, and thaw peas/corn if frozen. Finely chop the half onion to small dice.

Cook vegetables

Heat a large wok or wide skillet over high heat until hot. Add 2 tbs vegetable oil and swirl. Add diced yellow onion and the white parts of the scallions; stir-fry 30–45 seconds until translucent. Add carrot and bell pepper; stir-fry 1–2 minutes until starting to soften. Push vegetables to the side of the wok, add the minced garlic and ginger to the cleared area and stir for 15–20 seconds until fragrant (do not burn). Mix garlic/ginger into the vegetables. Add peas and corn and stir-fry 30–45 seconds until heated through. Maintain high heat to lightly char the vegetables for smoky flavor but avoid burning.

Scramble eggs

If using eggs: heat 1 tsp neutral oil in the empty wok or push vegetables to the side and add oil to the cleared area. Beat eggs with 1/8 tsp salt, pour into the hot area, let set briefly then scramble gently until just cooked. Break into small curds and mix with the cooked vegetables. Remove mixture to the side and wipe wok if it becomes crowded.

Make sauce

Whisk together 3 tbs light soy sauce, 0.5 tbs dark soy sauce (optional), 1 tbs oyster sauce, 1 tsp rice vinegar, 1/4 tsp white pepper and 1/2 tsp sugar in a small bowl.

Fry rice

Increase heat to high. Add an extra 1 tbs vegetable oil to the wok and swirl. Add chilled, cooked rice in handfuls, breaking up any clumps. Spread rice into an even layer and let sit 30–45 seconds to get some sear, then stir-fry, turning and pressing to expose rice to the hot surface. Continue for 2–3 minutes until rice is heated through and some grains pick up light color.

Combine everything

Return the cooked vegetables and scrambled eggs to the wok with the rice. Pour the prepared sauce evenly over the rice and toss quickly and thoroughly so sauce coats the rice and vegetables. Stir-fry 1–2 minutes until sauce is absorbed and rice is glossy. Drizzle 1 tsp sesame oil and the 1/2 tsp toasted sesame oil (finish) over the rice, toss once more. Taste and adjust seasoning with a pinch of salt or additional soy sauce if needed.

Turn off heat. Stir in sliced green onion greens, a grind of black pepper, and optional chopped cilantro. Transfer to a serving bowl or plate and serve immediately.