Asian Vegetable Fried Rice (Print)
Fluffy rice stir-fried with colorful vegetables, eggs, and aromatic seasonings for a quick Asian-inspired meal.
# Ingredient List:
→ Rice Base
01 - 3 cups cooked jasmine or long-grain rice, chilled (preferably day-old)
→ Vegetables
02 - 1 cup frozen peas and carrots, thawed
03 - 1/2 cup diced onion
04 - 1/2 cup chopped green onions
05 - 1 medium red bell pepper, diced
06 - 2 cloves garlic, minced
07 - 1 teaspoon fresh ginger, grated
→ Protein & Eggs
08 - 2 large eggs, beaten
09 - 1 cup cooked diced chicken, shrimp, or tofu (optional)
→ Sauces & Seasonings
10 - 3 tablespoons soy sauce (low-sodium recommended)
11 - 1 tablespoon oyster sauce (optional)
12 - 1 teaspoon sesame oil
13 - 1/2 teaspoon white or black pepper
14 - 2 tablespoons vegetable oil, divided
15 - Salt to taste
# How-To Steps:
01 - Dice all vegetables, beat eggs in a small bowl, and ensure rice is thoroughly chilled with grains separated for optimal stir-frying texture.
02 - Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Pour in beaten eggs and scramble quickly until just set but still moist. Remove eggs and set aside on a plate.
03 - Add remaining oil to the hot wok. Stir-fry diced onions, minced garlic, and grated ginger for 1-2 minutes until fragrant and onions begin to translucent.
04 - Add diced bell pepper and thawed peas and carrots. Stir-fry for 2-3 minutes until vegetables are just tender-crisp. Avoid overcooking to maintain texture.
05 - Increase heat to high. Add cold rice to the wok, breaking up any clumps with the spatula. Stir-fry for 2-3 minutes, tossing constantly until rice is heated through and slightly toasted at edges.
06 - Add cooked protein (if using) and scrambled eggs back to the wok. Toss everything together to distribute evenly.
07 - Pour soy sauce, oyster sauce, sesame oil, and pepper over the rice mixture. Toss vigorously to coat every grain thoroughly. Stir in green onions and heat for 1 minute. Taste and adjust seasoning with additional salt or soy sauce as needed.
08 - Transfer to serving bowls or plates immediately while piping hot. Garnish with additional green onion slices if desired. Serve alongside grilled meats, spring rolls, or enjoy as a complete meal.
# Expert Suggestions:
01 -
- Transforms leftover rice into something better than the original meal
- Comes together in under 20 minutes once everything is prepped
- Endlessly adaptable based on what's lurking in your crisper drawer
02 -
- Never crowd your wok; if the rice doesn't have contact with the hot pan surface, it'll steam instead of fry
- Let the rice sit undisturbed for 30 seconds occasionally to develop crispy bottoms before tossing
- Hot wok, cold oil, and room temperature ingredients are the golden rules for restaurant-style results
03 -
- Invest in a good carbon steel wok; it heats faster and more evenly than any non-stick skillet
- Toast your sesame oil in a separate pan for 30 seconds first to really bloom those nutty notes