Veggie Fried Rice With Peas (Print out)

Colorful jasmine rice mixed with fresh peas, carrots, and aromatic spices for a quick and healthy meal.

# What You'll Need:

→ Rice

01 - 3 cups cooked jasmine or long-grain rice, 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 - 0.5 cup green onions, sliced, plus additional for garnish
06 - 0.5 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 - 0.5 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 garlic and ginger. Ensure rice is cooked, chilled, and ready to use.
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 to the pan along with corn kernels if using. Stir-fry for an additional 2 minutes.
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. Break up any clumps and toss thoroughly with vegetables and egg mixture.
06 - Drizzle in soy sauce, sesame oil, and sriracha if using. Season with black pepper. Stir-fry for 3 to 4 minutes until all ingredients are heated through and evenly coated with sauce.
07 - Remove from heat, stir in green onions, and serve immediately. Garnish with additional green onions if desired.

# Expert Advice:

01 -
  • It comes together in under 30 minutes and uses ingredients you probably already have hiding in your pantry and freezer.
  • The texture stays light and fluffy instead of clumpy, and every bite actually tastes like something instead of tasting like nothing seasoned aggressively.
  • You can throw in whatever vegetables you're trying to use up without changing the formula, so it never gets boring.
02 -
  • Cold rice is absolutely essential—I learned this the hard way by trying to use fresh rice and ending up with something that looked like porridge, which no amount of heat could fix.
  • Don't crowd the pan or turn things constantly; let vegetables sit for a moment so they actually soften and develop a tiny bit of caramelization instead of just steaming into submission.
03 -
  • Keep your wok or skillet screaming hot throughout—cold pans make for steamed vegetables instead of lightly charred, flavorful ones.
  • Taste the rice before you finish; sometimes it needs more soy sauce, sometimes it needs a squeeze of lime if you have it, sometimes it just needs a bit more black pepper.
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