Vegetable Fried Rice

This classic takeout-style vegetable fried rice is packed with colorful, crisp-tender vegetables and savory, umami-rich seasonings. Quick to prepare and incredibly versatile, it delivers perfect texture and flavor in every single bite.

Vegetable Fried Rice
  • Prep time: 9 minutes
  • Cook time: 24 minutes
  • Total time: 33 minutes
  • Servings: 4
  • Difficulty: Easy
  • Cuisine: International

Ingredients

  • 4 cups cooked jasmine rice, chilled overnight
  • 2 tablespoons sesame oil, divided
  • 3 tablespoons canola oil, divided
  • 1 small white onion, diced
  • 1 cup carrots, finely diced
  • 1 cup frozen peas, thawed
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 3 large eggs, lightly beaten
  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon oyster sauce
  • 3 green onions, thinly sliced
  • 0.25 teaspoon white pepper

Instructions

  1. Heat 1 tablespoon of canola oil in a large wok or skillet over medium-high heat.
  2. Pour in the beaten eggs and scramble them quickly, breaking them into small pieces, then transfer them to a plate.
  3. Add the remaining 2 tablespoons of canola oil to the hot wok, then add the onion and carrots, stir-frying for 3 to 4 minutes.
  4. Stir in the garlic, ginger, and peas, and cook for 1 minute until fragrant.
  5. Turn the heat up to high, add the cold cooked rice to the wok, and break up any clumps with a spatula.
  6. Drizzle the soy sauce, oyster sauce, and 1 tablespoon of sesame oil evenly over the rice, tossing constantly for 3 to 4 minutes to fry the rice.
  7. Fold the scrambled eggs and sliced green onions back into the rice mixture.
  8. Season with the remaining tablespoon of sesame oil and white pepper, tossing one final time before serving.

Tips

  • Using cold, day-old rice is critical; warm, freshly cooked rice contains too much moisture and will turn mushy.
  • Cook on high heat to achieve the signature smoky flavor, stirring constantly so the ingredients do not burn.
  • Spread the rice out in the pan for a minute without stirring to let it develop a light, crispy texture.

Frequently Asked Questions

Can I make this gluten-free?

Yes, substitute the soy sauce with tamari or coconut aminos, and ensure you use a certified gluten-free oyster sauce.

What other vegetables can I add?

Bell peppers, broccoli florets, corn, edamame, and baby corn all work wonderfully in this recipe.

Why is my fried rice soggy?

Sogginess is caused by using warm rice, overloading the pan, or adding too much liquid seasoning.