Vegetable Fried Rice (Printable)

Vibrant stir-fried rice with mixed vegetables, garlic, ginger, and sesame oil. Ready in 30 minutes.

# What You'll Need:

→ Rice

01 - 3 cups cooked jasmine or long-grain rice (preferably day-old, cold)

→ Vegetables

02 - 1 cup carrots, diced
03 - 1 cup bell pepper, diced
04 - 1 cup frozen peas, thawed
05 - 1 cup broccoli florets, small
06 - 1/2 cup sweet corn kernels
07 - 1/2 cup green beans, chopped
08 - 3 green onions, sliced (reserve some for garnish)
09 - 2 cloves garlic, minced
10 - 1-inch piece ginger, minced

→ Sauces & Seasonings

11 - 3 tbsp soy sauce (use tamari for gluten-free)
12 - 1 tbsp sesame oil
13 - 1 tbsp vegetable oil (or canola/sunflower)
14 - 1 tsp toasted sesame seeds (optional)
15 - 1/2 tsp white pepper or black pepper
16 - Salt, to taste

# Step-by-step Directions:

01 - Heat the vegetable oil in a large wok or skillet over medium-high heat. Add the garlic and ginger; sauté for 30 seconds until fragrant.
02 - Add the carrots, bell pepper, broccoli, green beans, and corn. Stir-fry for 3–4 minutes until just tender but still crisp.
03 - Stir in the peas and most of the green onions; cook for 1 minute.
04 - Increase the heat to high and add the cold cooked rice. Stir-fry, breaking up any clumps, for 2–3 minutes until the rice is heated through.
05 - Drizzle the soy sauce and sesame oil over the rice. Sprinkle with pepper and toss well to combine everything evenly.
06 - Taste and adjust salt or soy sauce as needed.
07 - Remove from heat. Garnish with reserved green onions and sesame seeds if using. Serve hot.

# Expert Advice:

01 -
  • It transforms day-old rice into something that tastes intentional and delicious, not like leftovers.
  • Every vegetable stays crisp and colorful, so you actually want to eat your vegetables without thinking about it.
  • The whole thing comes together in 30 minutes, making it perfect for weeknight dinners when you're too tired to order out.
02 -
  • Day-old rice is truly essential—I learned this the hard way when I tried making fried rice with freshly cooked rice and ended up with something that looked more like rice soup.
  • The high heat at the end is what gives you that slightly toasted, nutty quality that makes homemade fried rice taste better than the frozen versions.
03 -
  • Don't crowd your wok or skillet—if your pan feels too full when you add all the vegetables, work in batches and keep the cooked vegetables warm while you finish the rest, then combine everything at the end.
  • The sesame oil is added at the very end because its delicate nutty flavor gets destroyed by high heat, but if you're making this without it, a splash of fish sauce (for non-vegetarian versions) adds incredible umami depth.
Return