Veggie-Packed Fried Rice (Print)

Colorful fried rice with spring peas, carrots, and savory seasonings for an easy, wholesome dish.

# Components:

→ 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 - 1/2 cup green onions, sliced, plus more 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

# Directions:

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, spring peas, and 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 mix 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 until evenly distributed.
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 everything is heated through and evenly coated with sauce.
07 - Remove from heat and stir in sliced green onions. Transfer to serving plates and garnish with additional green onions if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • Ready in 30 minutes — just 15 minutes of prep and 15 minutes of cook time.
  • Naturally vegetarian and dairy-free, and easily made vegan by omitting the eggs.
  • Flexible and forgiving — swap in any vegetables you have on hand.
  • Perfect for meal prep — day-old rice gives the best texture and makes this a great use of leftovers.
  • Packed with color and nutrients from spring peas, carrots, red bell pepper, and green onions.
02 -
  • Use day-old, cold rice for the best texture — freshly cooked rice can turn mushy when stir-fried.
  • Get the pan very hot before adding oil and ingredients to achieve that lightly charred, restaurant-style finish.
  • Prep everything first — fried rice comes together fast, so have all vegetables, sauces, and eggs ready before you start cooking.
  • Add tofu or tempeh for extra protein: sauté cubed pieces until golden before incorporating them with the rice.
  • For gluten-free, use tamari instead of soy sauce and verify all sauces are certified gluten-free.
  • Contains soy and eggs (if using eggs) — always check labels for potential cross-contamination or hidden allergens.
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