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Vegetable Fried Rice

This vegetable fried rice features a vibrant mix of caramelized onions, roasted carrots, and crisp snap peas, all stir-fried together to create a flavorful, textured dish. The process involves roasting, caramelizing, and stir-frying to develop deep sweetness and smoky edges, resulting in a colorful, satisfying bowl with a combination of crispy, tender, and fragrant elements.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked jasmine rice preferably cooled from the fridge
  • 1 cup mixed vegetables bell peppers, carrots, snap peas
  • 3 cloves garlic minced
  • 1 inch ginger grated
  • 2 tablespoons soy sauce preferably naturally brewed
  • 1 teaspoon sesame oil added at the end
  • 2 eggs beaten (optional)
  • 2 green onions sliced for garnish
  • 1 tablespoon oil vegetable or peanut oil for stir-frying

Equipment

  • Wok or wide skillet
  • Spatula
  • Rice paddle
  • Small bowl
  • Measuring spoons & cups

Method
 

  1. Preheat your wok or wide skillet over high heat until it shimmers slightly, then add a tablespoon of oil to coat the surface. Once hot and fragrant, add minced garlic and grated ginger, stirring quickly for about 30 seconds until fragrant and just starting to turn golden.
  2. Add the mixed vegetables to the pan, spreading them out to maximize contact with the hot surface. Stir vigorously for 2-3 minutes, until they become crisp-tender and start to develop lightly charred edges, releasing a sweet aroma.
  3. If using eggs, push the vegetables to one side of the pan. Pour the beaten eggs into the cleared space and scramble gently, cooking for about 1 minute until just set. Mix the eggs into the vegetables, creating a colorful scramble.
  4. Add the cooked rice to the pan, breaking up any clumps with your spatula. Stir constantly, pressing down and spreading the rice evenly across the pan, allowing it to toast slightly and develop some crispy bits, about 4-5 minutes.
  5. Pour the soy sauce evenly over the rice and toss thoroughly to coat all grains. Continue stir-frying for another minute until everything is glossy and fragrant, adjusting seasoning if needed.
  6. Finish by drizzling sesame oil over the hot rice, tossing once more to distribute the nutty aroma. Remove from heat, sprinkle sliced green onions on top, and give everything a final toss.
  7. Serve the vegetable fried rice immediately, hot and crispy around the edges, with bright green onions adding a fresh bite. Enjoy this flavorful, textured dish that’s perfect for a quick weeknight dinner.

Notes

Use day-old rice for the best texture and to prevent clumping. Feel free to customize with your favorite seasonal vegetables or add a splash of chili oil for some heat.