Vegetable Fried Rice Recipe
Make Vegetable Fried Rice Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Rice
Eggs (optional)
Vegetables
Sauce & Seasoning
Method
Rice
- 1
Cook rice
Rinse the rice under cold water until the water runs clear to remove excess starch. Combine rinsed rice, 3 cups water, 1 tbs oil and 1 tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let rest, covered, 10 minutes. Fluff with a fork and spread on a large rimmed tray or shallow baking sheet to cool. For best texture, refrigerate at least 2 hours or preferably overnight; if short on time, chill 30 minutes until cool and slightly dry.
Eggs (optional)
- 2
Scramble eggs
If using eggs, beat 2 eggs with a pinch of salt in a small bowl. Heat 1 tsp oil or butter in a large heavy skillet or wok over medium-high heat until shimmering. Pour in eggs and cook, stirring gently, until just set but still soft, about 1 minute. Transfer scrambled eggs to a small bowl and set aside.
Vegetables
- 3
Prepare vegetables
Peel and finely dice the yellow onion (about 1/2 onion). Peel and dice the carrot into small 1/4-inch pieces to match rice grain size (about 1 cup). Thinly slice green onions, separating white and green parts. Mince garlic and grate or finely mince ginger.
- 4
Cook vegetables
Heat a large wok or heavy skillet over high heat until hot. Add 2 tbs neutral oil and swirl to coat. Add diced onion and the white parts of the scallions; stir-fry 1–2 minutes until softened and translucent. Add carrot and cook 2–3 minutes more, stirring, until carrots are tender-crisp. Add minced garlic and ginger and stir-fry 30–45 seconds until fragrant. Add frozen peas and cook 1 minute until heated through.
Combine & Season
- 5
Add rice and sauce
Increase heat to high. Add the cooled cooked rice to the wok, breaking up any clumps with a spatula. Toss continuously to mix with vegetables and to heat through, about 2–3 minutes. Drizzle 2 tbs soy sauce, 1 tbs oyster sauce, 1/2 tsp sesame oil, and sprinkle 1/4 tsp pepper evenly over the rice. Continue stir-frying 2–3 minutes so sauces are absorbed and rice has a slightly toasted aroma.
- 6
- 7
Serve
Transfer vegetable fried rice to a serving bowl or platter. Garnish with extra sliced green onions and a few drops of sesame oil if desired. Serve hot.