Vegetable Fried Rice

Name: Vegetable Fried Rice
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 5 cups (800 g) cooked long-grain white rice, cold, day-old, clumps broken apart with your fingers; 3 tablespoons (45 ml) neutral oil such as canola or avocado oil, divided; 3 whole (150 g) large eggs, beaten with a pinch of salt; 2 medium (150 g) carrots, peeled and cut into ¼-inch (6 mm) dice; 1 medium (150 g) red bell pepper, cut into ¼-inch (6 mm) dice; 4 whole (60 g) scallions, white and green parts separated, thinly sliced; 4 cloves (12 g) garlic, minced; ¾ cup (100 g) frozen peas, thawed and drained; ¾ cup (110 g) frozen corn kernels, thawed and drained; 3 tablespoons (45 ml) low-sodium soy sauce; 1 tablespoon (15 ml) vegetarian mushroom stir-fry sauce; 2 teaspoons (10 ml) toasted sesame oil; ¼ teaspoon (½ g) ground white pepper; kosher salt, to taste

From the MyKitchenBank Kitchen

Takeout-style fried rice with carrots, peas, corn, bell pepper, scrambled egg and garlic, tossed over high heat with a simple soy-sesame sauce. Cold day-old rice gives separate, lightly toasted grains.

Prep: 15 min
Cook: 12 min
Total: 27 min
Makes: About 8 cups (4 generous servings)

Jump to recipe ♡ Save

Ingredients

4 servings

5 cups (800 g) cooked long-grain white rice, cold, day-old, clumps broken apart with your fingers
3 tablespoons (45 ml) neutral oil such as canola or avocado oil, divided
3 whole (150 g) large eggs, beaten with a pinch of salt
2 medium (150 g) carrots, peeled and cut into ¼-inch (6 mm) dice
1 medium (150 g) red bell pepper, cut into ¼-inch (6 mm) dice
4 whole (60 g) scallions, white and green parts separated, thinly sliced
4 cloves (12 g) garlic, minced
¾ cup (100 g) frozen peas, thawed and drained
¾ cup (110 g) frozen corn kernels, thawed and drained
For the sauce
3 tablespoons (45 ml) low-sodium soy sauce
1 tablespoon (15 ml) vegetarian mushroom stir-fry sauce
2 teaspoons (10 ml) toasted sesame oil
¼ teaspoon (0.5 g) ground white pepper
kosher salt, to taste

Equipment (4)

14-inch (35 cm) flat-bottom wok or 12-inch (30 cm) large skillet
Small bowl for the sauce
Spatula or wok spatula
Cutting board and knife

Steps

Before you start

Use cold cooked rice, ideally made the day before and refrigerated uncovered or in a shallow container. Freshly cooked rice turns mushy.
Cut all vegetables and mix the sauce before heating the pan; stir-frying moves fast.
If frozen peas and corn are used, thaw them under running water for 1 minute and drain well so they don't add steam.
Cook in a large pan over high heat; do not double the recipe in one pan.

1
Mix the sauce
- In a small bowl, stir together the soy sauce, mushroom stir-fry sauce, toasted sesame oil and white pepper.
- Set it beside the stove along with all the prepped vegetables, the beaten eggs and the rice.
+ Show details− Hide details
Ready when: Sauce looks evenly mixed with no pools of sesame oil.
2
Loosen the rice
- Using your fingers, break up any clumps in the cold rice until the grains are mostly separate.
- Do this in the bowl, not in the hot pan.
+ Show details− Hide details
Ready when: No clumps larger than a grape remain.
Tip: Wet hands make clumps stick; keep them dry.
3
Scramble the eggs
- Heat a wok or large skillet over high heat for 1 minute.
- Add 1 tablespoon of the oil and swirl.
- Pour in the eggs and stir gently for 30 to 45 seconds, breaking them into small curds.
- Transfer to a plate.
+ Show details− Hide details
Ready when: Eggs are just set, with no visible liquid, and still soft.
Tip: Undercook slightly; they finish cooking when returned to the rice.
4
Cook hard vegetables
- Return the pan to high heat and add 1 tablespoon oil.
- Add the carrots and cook, stirring often, for 2 minutes.
- Add the bell pepper and scallion whites and cook 1 minute more.
+ Show details− Hide details
Ready when: Carrots are bright and just tender-crisp; pepper edges are lightly blistered.
5
Add garlic, peas, corn
- Push the vegetables to one side.
- Add the garlic to the cleared space and stir for 15 seconds until fragrant, then mix in the peas and corn and cook 1 minute.
+ Show details− Hide details
Ready when: Garlic smells fragrant but is not browned; peas and corn are hot.
Tip: Garlic burns in seconds on high heat, so add it only now.
6
Fry the rice
- Add the remaining 1 tablespoon oil, then the rice.
- Spread it out and press it against the pan, letting it sit for 20 seconds, then toss.
- Repeat for about 3 minutes.
+ Show details− Hide details
Ready when: Rice is steaming hot, grains are separate and some begin to look dry and lightly toasted.
Tip: If the pan cools and the rice steams, lift the pan off the heat briefly, then continue.
7
Season and combine
- Drizzle the sauce around the edges of the pan, not directly on the rice, and toss for 1 minute.
- Return the eggs, breaking them up, and toss 30 seconds more.
+ Show details− Hide details
Ready when: Rice is evenly light brown with no pale patches and no liquid pooling in the pan.
Tip: Taste and add a pinch of salt only if needed; soy sauce is already salty.
8
Finish and serve
- Turn off the heat, stir in the scallion greens and taste for salt.
- Serve immediately while hot.
+ Show details− Hide details
Ready when: Rice is piping hot and smells toasty.

Good to know

Tips

Day-old rice is key: its dry surface fries instead of steaming.
Keep the heat high and don't crowd the pan; cook in two batches if your pan is smaller than 12 inches.
Pour sauce around the hot edges of the pan so it sizzles and caramelizes slightly.
Add other quick-cooking vegetables like diced zucchini or green beans with the carrots.

Make ahead

"Cook the rice up to 1 day ahead, spread it on a tray to cool quickly, and refrigerate within 1 hour. Vegetables can be chopped up to 1 day ahead and kept refrigerated."

Storage & reheating

Cool within 1 hour of cooking. Refrigerate in an airtight container up to 3 days. Freeze up to 1 month. Reheat in a hot skillet with a splash of water or oil, stirring until steaming hot (165°F/74°C), or microwave covered until hot throughout. Do not leave at room temperature more than 2 hours.

Substitutions

cooked long-grain white rice → cold cooked brown rice or jasmine rice. Brown rice is chewier and may need an extra minute of frying.
vegetarian mushroom stir-fry sauce → additional 1 tablespoon soy sauce plus ½ teaspoon sugar. Keeps it vegetarian; the flavor is slightly less deep.
low-sodium soy sauce → tamari. Makes the dish gluten-free if the other sauces are also gluten-free.
large eggs → cubed firm tofu, pan-fried until golden. For a vegan version, also check the mushroom sauce.