Vegetable Fried Rice Recipe

Overview

This vegetable fried rice is savory, colorful, and quick enough for a weeknight meal. Cold cooked rice is tossed with carrots, peas, bell pepper, corn, scallions, scrambled egg, and a simple soy-based sauce.

For the best texture, cook the rice ahead of time and chill it uncovered or loosely covered until cold and dry. A very hot skillet helps the vegetables stay crisp and prevents the rice from turning soft or sticky.

Ingredients

• 3 cups cooked long-grain white rice, cold and preferably refrigerated overnight
• 2 tablespoons neutral oil, such as canola, sunflower, or vegetable oil, divided
• 2 large eggs, lightly beaten
• 1 small yellow onion, finely diced
• 2 garlic cloves, finely minced
• 1 teaspoon finely grated fresh ginger
• 1 medium carrot, peeled and cut into 1/4-inch dice
• 1/2 cup frozen peas, no need to thaw
• 1/2 cup finely diced red bell pepper
• 1/2 cup corn kernels, drained if using canned
• 3 scallions, thinly sliced, with the white and green parts separated
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon oyster sauce, or vegetarian mushroom stir-fry sauce
• 1 teaspoon toasted sesame oil
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon fine salt, plus more only if needed

How to make it

1. Prepare the rice. Break up any compacted rice with your fingers or a fork. If the grains feel wet or clumped, spread them on a baking sheet and refrigerate for 30 minutes before cooking. Measure the soy sauce, oyster sauce, and sesame oil into a small bowl so the stir-frying moves quickly.

2. Cook the egg. Heat a large wok or 12-inch skillet over medium-high heat until a drop of water evaporates immediately. Add 1 teaspoon of the oil, then pour in the beaten eggs. Stir for 20 to 30 seconds, just until softly set in small curds. Transfer the egg to a plate; it should still look slightly moist because it will return to the hot pan later.

3. Stir-fry the vegetables. Add the remaining oil and heat it for a few seconds. Add the diced onion, carrot, and the white parts of the scallions. Cook for 2 minutes, stirring frequently, until the onion begins to turn translucent and the carrot has lost its raw crunch. Add the bell pepper, peas, corn, garlic, and ginger. Stir-fry for 1 to 2 minutes more. The vegetables should be hot and brightly colored, with the pepper still offering a little bite.

4. Add the rice. Push the vegetables to the sides of the pan and add the cold rice to the center. Toss and press it gently with a spatula to separate the grains. Cook for 3 to 4 minutes, stirring and folding often, until the rice is hot and some grains develop lightly toasted edges. Do not mash the rice; scrape under it and lift it through the vegetables.

5. Season the rice. Pour the soy sauce and oyster sauce around the hot sides of the pan rather than directly onto one pile of rice. Toss continuously for about 1 minute so the sauces coat the grains evenly. Add the black pepper and taste before adding salt, since both sauces are salty.

6. Finish. Fold in the scrambled egg and the green scallion tops. Drizzle in the sesame oil and toss for 30 seconds. The finished rice should be steaming hot, with separate grains, crisp-tender vegetables, and no puddle of sauce at the bottom of the pan. Serve immediately.

Expert tips

• Use cold, dry rice: Freshly cooked rice contains more surface moisture and is more likely to turn mushy. If you need rice the same day, spread it in a thin layer on a tray and chill it for at least 45 minutes.
• Avoid overcrowding: A crowded pan traps steam. For a smaller skillet, stir-fry the vegetables and rice in two batches, then combine them at the end.
• Keep the heat high but controlled: If the garlic begins to brown before the vegetables are ready, lower the heat briefly. Burnt garlic will make the whole dish bitter.
• For egg-free fried rice: Omit the eggs and add 1 cup of diced firm tofu. Pat the tofu dry, brown it in a little oil first, then remove it and return it with the scallions at the end.
• For a gluten-free version: Use certified gluten-free tamari and a gluten-free vegetarian stir-fry sauce instead of regular soy and oyster sauces.
• If the rice is bland: Add soy sauce 1 teaspoon at a time, tossing thoroughly after each addition. If it tastes salty but flat, add a small squeeze of lime juice rather than more sauce.

Serving and storage

Serve the fried rice hot as a main dish or alongside another stir-fry. It is also good with extra sliced scallions or a little chili sauce at the table.

Cool leftovers promptly in a shallow container and refrigerate within 2 hours. Use them within 3 to 4 days, and reheat only the portion you plan to eat until it is steaming hot throughout. Add a splash of water when reheating in a skillet if the rice has dried out. Do not repeatedly cool and reheat the same batch.

Frequently asked questions

Can I make vegetable fried rice with freshly cooked rice?

Yes, but it is more likely to become sticky. Spread the cooked rice on a baking sheet in a thin layer and refrigerate it for at least 45 minutes, or until the grains are cool and dry on the surface.

Why is my vegetable fried rice mushy?

The rice may have been too moist, the pan may have been overcrowded, or too much sauce may have been added. Use chilled rice, cook over high heat in a wide pan, and add the measured sauces around the hot sides of the pan.

What vegetables can I use in fried rice?

Use quick-cooking vegetables cut into small pieces, such as cabbage, green beans, mushrooms, broccoli florets, zucchini, or edamame. Add firmer vegetables first and softer vegetables later so everything finishes at the same time.

Can I make this fried rice without a wok?

Yes. A large cast-iron skillet, stainless-steel skillet, or wide nonstick pan works well. Cook in batches if the rice does not fit in a thin layer.

How long does vegetable fried rice keep?

Refrigerated leftovers keep for 3 to 4 days in a shallow airtight container. Reheat them until steaming hot throughout, preferably in a skillet or microwave.