Vibrant Vegetable Fried Rice (Print Version)

Flavorful stir-fried rice loaded with carrots, peppers, peas, broccoli, corn and green beans. Ready in just 30 minutes.

# What You 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

# 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 Tips:

01 -
  • It turns leftovers into something exciting without much effort or planning.
  • You can clean out your crisper drawer and still end up with a colorful, satisfying meal.
  • The high heat and quick toss give you that restaurant style texture at home.
  • It works as a main dish or a side, and nobody ever complains about seconds.
02 -
  • If your rice is fresh and warm, it will turn sticky and clumpy no matter how hard you stir, so always use day old cold rice.
  • Overcrowding the wok makes everything steam instead of fry, so if you're doubling the recipe, cook it in two batches.
  • Add the soy sauce at the very end or it will make the vegetables soggy and dull their colors.
03 -
  • Spread your freshly cooked rice on a baking sheet and refrigerate it uncovered for an hour if you forgot to make it the day before.
  • Use a metal spatula in a carbon steel wok for the best tossing action and a little extra wok hei flavor.
  • Prep all your vegetables before you start cooking because once the wok is hot, everything moves fast and there's no time to chop.
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