Veggie Fried Rice Peas Carrots (Printable)

Colorful fried rice featuring fresh peas, carrots, and aromatic seasonings. Quick and easy to prepare.

# What You Need:

→ 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 additional 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 aromatics. Ensure jasmine or long-grain rice is cooked, chilled, and ready for use.
02 - Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add diced carrots and bell pepper. Stir-fry for 2 to 3 minutes until slightly softened.
03 - Add minced garlic, ginger, and spring peas to the wok along with corn kernels if using. Stir-fry for an additional 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 combine with vegetables. Skip this step for vegan preparation.
05 - Add chilled rice to the pan. Break up any clumps using a spatula and toss thoroughly with vegetables and egg mixture.
06 - Drizzle soy sauce, sesame oil, and sriracha if desired over the rice mixture. Season with black pepper. Stir-fry for 3 to 4 minutes until everything is heated through and evenly coated.
07 - Remove from heat and fold in sliced green onions. Transfer to serving bowls and garnish with additional green onions. Serve immediately while hot.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout and tastes just as good, which means weeknight dinners stop feeling like a chore.
  • Every bite has a mix of textures and colors that somehow makes eating vegetables feel celebratory instead of virtuous.
  • Leftover rice transforms into something completely different, so nothing goes to waste.
02 -
  • Day-old rice is not a suggestion, it's a requirement, because fresh rice contains too much moisture and turns into porridge instead of those individual, separate grains you're after.
  • Don't wander away from the stove once the rice hits the pan, because the difference between perfectly cooked and overdone happens in about thirty seconds.
03 -
  • High heat is your friend here because it creates those tiny crispy, golden edges that taste like you've spent hours perfecting this instead of twenty minutes from start to finish.
  • Toasted sesame oil is absolutely worth buying separately and keeping just for this, because it's what makes someone taste this and ask how you made it taste like actual restaurant food.
Return