Vegetable Fried Rice

Name: Vegetable Fried Rice
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: 4 cups cooked jasmine rice, day-old and refrigerated; 3 large eggs, beaten; 2 tablespoons vegetable oil, divided; 1 cup diced carrots; 1 cup frozen peas, thawed; 1/2 cup corn kernels; 1 red bell pepper, diced; 4 scallions, thinly sliced (whites and greens separated); 2 cloves garlic, minced; 1 teaspoon fresh ginger, grated; 3 tablespoons soy sauce; 1 tablespoon oyster sauce (optional); 2 teaspoons toasted sesame oil; 1/2 teaspoon white pepper

Vegetable Fried Rice served beautifully, ready to eat

Great fried rice is all about technique: day-old rice, a ripping-hot pan, and vegetables that stay crisp. This vegetable fried rice comes together in 20 minutes with fluffy egg, sweet peas and carrots, and a savory soy-sesame sauce. It rivals takeout and cleans out the fridge beautifully.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Servings: 4 servings
Calories: 390

Ingredients

4 cups cooked jasmine rice, day-old and refrigerated
3 large eggs, beaten
2 tablespoons vegetable oil, divided
1 cup diced carrots
1 cup frozen peas, thawed
1/2 cup corn kernels
1 red bell pepper, diced
4 scallions, thinly sliced (whites and greens separated)
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
3 tablespoons soy sauce
1 tablespoon oyster sauce (optional)
2 teaspoons toasted sesame oil
1/2 teaspoon white pepper

Instructions

Scramble the eggs: Heat 1 tablespoon oil in a large wok or skillet over medium-high heat. Pour in the beaten eggs and scramble until just set, about 1 minute. Remove to a plate.
Sizzle the aromatics: Add the remaining oil, then the scallion whites, garlic, and ginger. Stir-fry 30 seconds until fragrant.
Cook the vegetables: Add the carrots and bell pepper; stir-fry 2-3 minutes until crisp-tender. Add the peas and corn and toss 1 minute more.
Fry the rice: Add the cold rice, breaking up any clumps with your spatula. Spread it out and let it sit undisturbed for 1 minute to develop toasty spots, then toss and repeat.
Season: Drizzle in the soy sauce, oyster sauce (if using), sesame oil, and white pepper. Toss everything until the rice is evenly coated and heated through.
Finish: Fold the scrambled eggs and scallion greens back in, toss once more, and serve hot.

Pro tips

Cold, day-old rice is the single biggest secret to fried rice that isn't mushy — never skip this.
Let the rice sit undisturbed for a minute between tosses so it picks up golden, toasty spots.
Season at the end and taste as you go; soy sauces vary wildly in saltiness.
A well-seasoned wok or large skillet gives the best results — nonstick works, but high heat is harder to maintain.

Frequently asked questions

Can I use freshly cooked rice for fried rice?

Fresh rice has too much moisture and turns gummy. Spread freshly cooked rice on a tray and refrigerate uncovered for at least 2 hours (or freeze 30 minutes) to dry it out before frying.

Why does fried rice need such high heat?

High heat evaporates moisture quickly and gives the rice those lightly toasted, smoky edges. A crowded, lukewarm pan steams the rice instead, making it soggy.

Can I add chicken, shrimp, or tofu?

Absolutely — diced chicken, shrimp, or cubed tofu all work. Cook the protein first, set it aside, and toss it back in at the end so nothing overcooks.

How do I store and reheat leftover fried rice?

Cool it quickly and refrigerate within an hour in an airtight container for up to 4 days. Reheat in a hot skillet with a splash of water rather than the microwave for the best texture.