Veggie Fried Rice
The fastest, most satisfying way to use up day-old rice and whatever vegetables need using.
Ingredients
Serves 4
- 3 cups cooked day-old rice (cold, from the fridge — not fresh)
- 3 eggs, lightly beaten
- 1 cup frozen peas
- 1 cup carrots, diced small
- 1 cup corn kernels (fresh, frozen, or canned)
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 3 tbsp soy sauce
- 1 tbsp oyster sauce (omit for vegan; add 1 more tbsp soy sauce)
- 1 tsp sesame oil
- 2 tbsp vegetable oil
- 3 scallions, sliced (whites and greens separated)
- Sesame seeds to serve
Instructions
- 1Start with cold, day-old rice — this is non-negotiable. Fresh rice is too moist and makes the fried rice clump and steam. If you only have fresh rice, spread it on a sheet pan and refrigerate for 1 hour minimum.
- 2Mix the sauce: combine soy sauce, oyster sauce, and sesame oil in a small bowl. Set aside.
- 3Heat a wok or large skillet over HIGH heat until smoking. Add 1 tbsp vegetable oil. Add carrots and cook for 2 minutes, stirring frequently.
- 4Push carrots to the side. Add the beaten eggs to the center of the pan and scramble until just set but still slightly underdone — they'll finish cooking with the rice. Break up into small pieces.
- 5Add the remaining 1 tbsp oil. Add the cold rice, breaking up any clumps with a spatula. Press the rice against the hot surface and let it sit undisturbed for 1–2 minutes to get some crispy, toasty bits on the bottom.
- 6Add scallion whites, garlic, and ginger. Toss everything together and stir-fry for 2 minutes.
- 7Add peas, corn, and the sauce. Toss vigorously to combine and coat every grain. Cook 1–2 more minutes until everything is heated through and the sauce has absorbed.
- 8Transfer to bowls, drizzle with sesame oil, scatter scallion greens and sesame seeds. Serve immediately.
Pro Tips
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High heat is mandatory — fried rice needs screaming-hot heat to get that toasty, slightly charred flavor. On a home stove, use the largest burner on maximum heat and don't crowd the pan.
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Work in batches if doubling the recipe — a 4-person recipe fills a wok. More than that and the temperature drops too much, turning the fried rice into a soggy steam.
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Day-old rice is the #1 rule: fresh rice makes sticky, clumpy fried rice. If you want fried rice tonight, cook the rice this morning and refrigerate it uncovered to dry out.
Frequently Asked Questions
Can I make fried rice with fresh rice?
It's possible but the texture suffers. Fresh rice is too moist and releases steam as it heats, making the grains stick together and preventing any crispiness. If you must use fresh rice, spread it in a thin layer on a baking sheet, refrigerate uncovered for at least an hour to dry the surface, then proceed.
What vegetables can I add to veggie fried rice?
This recipe is infinitely flexible — broccoli, bell peppers, mushrooms, snap peas, baby corn, edamame, and zucchini all work beautifully. The rule is: dense vegetables (broccoli, carrots) go in first, quick-cooking vegetables (peas, spinach, scallions) go in last. Each element should cook just enough without overcooking.
How do I make fried rice without it being too salty?
Soy sauce is already salty, and oyster sauce adds more. Use low-sodium soy sauce, taste before adding all the sauce, and don't add extra salt. If it tastes too salty, a squeeze of lime juice (not more soy) can balance the flavor — acid cuts perceived saltiness without adding more.
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