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.
The rest of this recipe is for members
Join Krista Denio Membership to unlock all 11 steps of this recipe, plus 105 more members-only recipes.
You Might Also Like
Chicken Teriyaki
Crispy-skinned chicken thighs glazed in a homemade sweet and savory teriyaki sauce that clings to every bit...
Thai Green Curry with Chicken
Fragrant coconut curry loaded with tender chicken, eggplant, and bell pepper, balanced with fish sauce, lim...
Chicken Pad Thai
Silky rice noodles tossed with juicy chicken, egg, crunchy peanuts, and a sweet-tangy-salty tamarind sauce....
Shrimp Pad See Ew
Wide rice noodles charred in a smoking-hot wok with plump shrimp, Chinese broccoli, and egg in a sweet dark...