Recipes / Asian & Stir-Fry / Vegetable Fried Rice
Vegetable Fried Rice
Day-old rice gets tossed in a screaming-hot wok with colorful vegetables, scrambled egg, and soy sauce for that unmistakable smoky wok-hei flavor. A perfect way to use up leftovers.
Why You'll Love This
- Great way to use up leftover rice and vegetables
- Ready in about 20 minutes with pantry staples
- Naturally vegetarian and easy to customize
Ingredients
- 4 cupscooked and chilled white rice (preferably 1 day old)
- 3 tbspvegetable oil, divided
- 3large eggs, lightly beaten
- 1small onion, diced
- 2carrots, diced small
- 1 cupfrozen peas, thawed
- 3garlic cloves, minced
- 3scallions, sliced, whites and greens separated
- 3 tbspsoy sauce
- 1 tbspoyster sauce
- 1 tspsesame oil
- 1/4 tspwhite pepper
Nutrition (estimated per serving)
Nutrition information is an estimate calculated from the ingredients listed and will vary based on the specific products used. It is not a substitute for advice from a nutrition professional.
Method
- Break up the chilled rice with your hands or a fork so no clumps remain; cold, separated grains are essential for fried rice that does not turn mushy.
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