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Vegetable Fried Rice
15
min active
·
4
servings
·
20
min total
Quick fried rice loaded with colorful vegetables and a savory soy-sesame sauce.
Avo's Tip
Never use freshly cooked, warm rice. It will turn into a mushy clump.
Have your sauce mixed and veggies chopped before you turn on the stove. There is no time to chop once the pan is hot!
High Heat is Key: You want to hear the rice "crackle." This is what creates those savory, golden-brown edges known as wok hei (breath of the wok).
Don't Over-Sauce: Add the sauce gradually. You want the rice to be seasoned and glossy, not swimming in liquid.
No specific vegetables? Use whatever is in the fridge — frozen mixed vegetables, thawed and patted dry, work perfectly.
Gluten-free? Tamari or coconut aminos swap directly for soy sauce.
No sesame oil? A sprinkle of toasted sesame seeds at the end gives a similar nutty finish.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
Add protein?
Tofu or shrimp.
Why mushy?
Rice too fresh.
Make vegan?
Skip eggs.
Storage & Reheating
Fridge: Store in an airtight container in the refrigerator for up to 4 days. Reheat (Microwave): Place in a microwave-safe bowl, add a teaspoon of water or broth, and cover with a damp paper towel. Heat in 30-second bursts, stirring in between, until it reaches 165°F. Safety Note: Only reheat rice once. Bacterial spores in rice are heat-resistant, so chill your leftovers quickly after cooking!
Why It Works
One-pan wonder since everything happens in a single wok or skillet.
Speedy from start to finish, you can have a restaurant-quality meal on the table in under 20 minutes.
Frozen-friendly no need to spend time chopping if you use a high-quality frozen veggie medley; they actually hold their shape better during high-heat frying.
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Ingredients
1
2 large eggs, lightly beaten
2
1 cup frozen peas and carrots,
3
3 cloves garlic, minced
4
3 cups cooked jasmine rice (preferably chilled overnight)
5
3 tbsp low-sodium soy sauce
6
½ red bell pepper, diced
7
1 tbsp vegetarian stir-fry sauce (or oyster sauce)
9
1 tsp toasted sesame oil
10
1 tsp fresh ginger (grated)
Instructions
1
Prep the Rice: If using cold rice, break up any large clumps with your hands or a fork before starting. This ensures every grain gets coated in sauce.
2
Scramble: Heat 1 tbsp of neutral oil (like avocado or vegetable oil) in a large wok or non-stick skillet over medium-high heat. Add the eggs and scramble quickly until just set. Remove and set aside.
3
Sauté Aromatics: Add another tablespoon of oil to the same pan. Toss in the white parts of the green onions, garlic, and ginger. Cook for 30 seconds until fragrant.
4
High-Heat Stir Fry: Add the bell peppers, peas, and carrots. Stir-fry for 2-3 minutes until the vegetables are tender-crisp.
5
The Toss: Turn the heat up to high. Add the rice and the scrambled eggs back into the pan. Pour the soy sauce and oyster sauce over the rice. Toss constantly for 2-3 minutes. You want the rice to "fry" and pick up a little bit of a golden edge.
6
The Finish: Remove from heat. Drizzle with the toasted sesame oil and toss in the green parts of the onions.
Quick Fixes
Rice mushy: Only use cold, day-old rice. Fresh rice has too much steam and turns the dish gluey.
Eggs rubbery: Scramble on medium heat in a cleared spot of the pan, then fold into the rice before they're fully set.
Sauce pooling at bottom: Add sauce in a thin stream while tossing constantly — don't pour it all in at once.
ingrediENTS
—
1
2 large eggs, lightly beaten
—
2
1 cup frozen peas and carrots,
—
3
3 cloves garlic, minced
—
4
3 cups cooked jasmine rice (preferably chilled overnight)
—
5
3 tbsp low-sodium soy sauce
—
6
½ red bell pepper, diced
—
7
1 tbsp vegetarian stir-fry sauce (or oyster sauce)
—
9
1 tsp toasted sesame oil
—
10
1 tsp fresh ginger (grated)
instructions
1
Prep the Rice: If using cold rice, break up any large clumps with your hands or a fork before starting. This ensures every grain gets coated in sauce.
2
Scramble: Heat 1 tbsp of neutral oil (like avocado or vegetable oil) in a large wok or non-stick skillet over medium-high heat. Add the eggs and scramble quickly until just set. Remove and set aside.
3
Sauté Aromatics: Add another tablespoon of oil to the same pan. Toss in the white parts of the green onions, garlic, and ginger. Cook for 30 seconds until fragrant.
4
High-Heat Stir Fry: Add the bell peppers, peas, and carrots. Stir-fry for 2-3 minutes until the vegetables are tender-crisp.
5
The Toss: Turn the heat up to high. Add the rice and the scrambled eggs back into the pan. Pour the soy sauce and oyster sauce over the rice. Toss constantly for 2-3 minutes. You want the rice to "fry" and pick up a little bit of a golden edge.
6
The Finish: Remove from heat. Drizzle with the toasted sesame oil and toss in the green parts of the onions.
High comfort. Low effort. Designed for real weeknights.
RECIPE
Vegetable Fried Rice
15
min active
·
20
min total
·
4
servings
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