Veggie Fried Rice with Peas (Print Version)

Vibrant fried rice filled with spring peas, carrots, and fresh vegetables, ready in 30 minutes.

# What You'll Need:

→ Rice

01 - 3 cups cooked jasmine or long-grain rice, preferably day-old and chilled

→ Vegetables

02 - 1 cup spring peas, fresh or frozen
03 - 1 cup carrots, finely diced
04 - 1 red bell pepper, diced
05 - 1/2 cup green onions, sliced, plus additional for garnish
06 - 1/2 cup corn kernels, optional

→ Aromatics

07 - 2 cloves garlic, minced
08 - 1 inch piece fresh ginger, minced

→ Eggs

09 - 2 large eggs, lightly beaten, omit for vegan version

→ Sauces and Seasonings

10 - 3 tablespoons soy sauce or tamari
11 - 1 tablespoon toasted sesame oil
12 - 1/2 teaspoon freshly ground black pepper
13 - 1 teaspoon sriracha or chili sauce, optional

→ Oils

14 - 2 tablespoons vegetable oil such as canola or peanut

# How to Make It:

01 - Dice all vegetables and mince aromatics. Ensure rice is chilled and broken into individual grains.
02 - Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add carrots and bell pepper, stir-frying for 2 to 3 minutes until slightly softened.
03 - Add minced garlic, ginger, and spring peas along with corn if using. Stir-fry for 2 minutes until fragrant.
04 - Push vegetables to the side of the pan. Add remaining 1 tablespoon oil and pour in beaten eggs. Scramble until just set, then combine with vegetables. Skip this step for vegan preparation.
05 - Add chilled rice to the pan, breaking up any clumps. Toss well with vegetables and egg mixture.
06 - Drizzle soy sauce, sesame oil, and sriracha if using over the rice mixture. Season with black pepper. Stir-fry for 3 to 4 minutes until thoroughly heated and evenly coated.
07 - Remove from heat, stir in sliced green onions, and transfer to serving dishes. Garnish with additional green onions.

# Additional Tips::

01 -
  • It's endlessly flexible, so you can throw in whatever vegetables are lurking in your crisper drawer without overthinking it.
  • Day-old rice is actually your secret weapon here, making this the perfect way to use up leftovers and feel resourceful about it.
  • The whole thing comes together faster than you could order takeout, yet tastes like you've been cooking all afternoon.
02 -
  • Freshly cooked rice will turn into a gluey mess no matter how well you stir—this is the one non-negotiable rule I learned after making mushy fried rice twice in a row and wondering what I was doing wrong.
  • Getting your pan and oil genuinely hot before adding vegetables changes everything; a lukewarm pan creates soggy vegetables instead of that light, slightly caramelized texture that makes this dish sing.
03 -
  • Don't overcrowd the pan or stir constantly—give your vegetables a moment to actually kiss the hot surface and develop a little color, which creates way more flavor than constant stirring.
  • Toasted sesame oil is genuinely worth seeking out because a tablespoon of the good stuff completely elevates the final taste in a way you can't fake with regular oil.
Go Back