Name: Quick Veggie Fried Rice Recipe
Ingredients: 3 cups Cooked and Chilled Rice: This is the non-negotiable star of the show. Day-old, cold rice has less moisture, which allows the grains to separate and get beautifully toasted in the pan, preventing a mushy outcome. Jasmine or any medium-grain white rice works best.; 1 tablespoon High-Smoke-Point Oil: Use an oil that can handle high heat without burning, such as avocado, canola, peanut, or grapeseed oil. This ensures your ingredients stir-fry perfectly without any acrid, smoky taste.; 1 medium Yellow Onion, finely chopped: The foundational aromatic that provides a sweet, savory base layer of flavor when sautéed.; 2 cloves Garlic, minced: Essential for its pungent, savory kick that infuses the entire dish. Don’t be shy with it!; 1 tablespoon Ginger, freshly grated: Adds a warm, zesty, and slightly spicy note that brightens up the flavors and complements the garlic beautifully.; 1 large Carrot, finely diced: Provides a subtle sweetness, a satisfyingly firm texture, and a pop of vibrant orange color.; 1 cup Frozen Peas: An easy way to add a touch of sweetness and a soft, pleasing texture. Add them straight from the freezer near the end of cooking.; 1 Red Bell Pepper, finely diced: Lends a mild, sweet flavor, a crisp-tender bite, and a brilliant splash of red to the dish.; 2 large Eggs, lightly beaten: Creates rich, fluffy pockets of protein that add substance and a classic fried rice texture.; 3 tablespoons Low-Sodium Soy Sauce (or Tamari for gluten-free): The primary source of salty, umami flavor. Low-sodium gives you more control over the final saltiness.; 1 teaspoon Toasted Sesame Oil: A finishing oil, not a cooking oil. It adds an incredibly nutty, fragrant aroma and a deep, rich flavor that is characteristic of authentic fried rice.; 1/2 teaspoon Rice Vinegar: A secret ingredient that adds a tiny spark of acidity to cut through the richness and balance the savory notes of the soy sauce.; 2 Green Onions (Scallions), thinly sliced: Used as a garnish, they provide a fresh, mild oniony bite and a final touch of green.

Ingredients

Scale

3 cups Cooked and Chilled Rice: This is the non-negotiable star of the show. Day-old, cold rice has less moisture, which allows the grains to separate and get beautifully toasted in the pan, preventing a mushy outcome. Jasmine or any medium-grain white rice works best.
1 tablespoon High-Smoke-Point Oil: Use an oil that can handle high heat without burning, such as avocado, canola, peanut, or grapeseed oil. This ensures your ingredients stir-fry perfectly without any acrid, smoky taste.
1 medium Yellow Onion, finely chopped: The foundational aromatic that provides a sweet, savory base layer of flavor when sautéed.
2 cloves Garlic, minced: Essential for its pungent, savory kick that infuses the entire dish. Don’t be shy with it!
1 tablespoon Ginger, freshly grated: Adds a warm, zesty, and slightly spicy note that brightens up the flavors and complements the garlic beautifully.
1 large Carrot, finely diced: Provides a subtle sweetness, a satisfyingly firm texture, and a pop of vibrant orange color.
1 cup Frozen Peas: An easy way to add a touch of sweetness and a soft, pleasing texture. Add them straight from the freezer near the end of cooking.
1 Red Bell Pepper, finely diced: Lends a mild, sweet flavor, a crisp-tender bite, and a brilliant splash of red to the dish.
2 large Eggs, lightly beaten: Creates rich, fluffy pockets of protein that add substance and a classic fried rice texture.
3 tablespoons Low-Sodium Soy Sauce (or Tamari for gluten-free): The primary source of salty, umami flavor. Low-sodium gives you more control over the final saltiness.
1 teaspoon Toasted Sesame Oil: A finishing oil, not a cooking oil. It adds an incredibly nutty, fragrant aroma and a deep, rich flavor that is characteristic of authentic fried rice.
1/2 teaspoon Rice Vinegar: A secret ingredient that adds a tiny spark of acidity to cut through the richness and balance the savory notes of the soy sauce.
2 Green Onions (Scallions), thinly sliced: Used as a garnish, they provide a fresh, mild oniony bite and a final touch of green.

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Instructions

Prepare Your Station (Mise en Place): The key to a successful stir-fry is having everything ready before you start. The cooking process is very fast. Ensure your rice is chilled, all vegetables are chopped, garlic and ginger are minced, eggs are beaten in a small bowl, and your sauce ingredients (soy sauce and rice vinegar) are measured and ready to go. This prevents you from frantically searching for an ingredient while others burn in the hot pan.
Heat the Pan and Sauté Aromatics: Place a large skillet or, ideally, a wok over medium-high heat. Add the high-smoke-point oil and let it get hot until it shimmers. Add the chopped yellow onion and sauté for 2-3 minutes until it begins to soften and become translucent. Add the minced garlic and grated ginger, and continue to cook for another 60 seconds until fragrant. Be careful not to burn the garlic.
Cook the Hard Vegetables: Add the finely diced carrots and red bell pepper to the skillet. These are your “harder” vegetables that require a bit more cooking time. Stir-fry for 4-5 minutes, tossing frequently, until they are crisp-tender. You want them cooked but still with a slight bite.
Scramble the Eggs: Push the vegetables to one side of the skillet, creating an empty space. Pour the beaten eggs into this space. Let them cook for about 30-60 seconds, then use your spatula to gently scramble them into small curds. Once the eggs are cooked, break them up and mix them in with the rest of the vegetables in the pan.
Add and Toast the Rice: Now for the most crucial step. Add the cold, cooked rice to the skillet. Use your spatula to press down and break up any clumps. Spread the rice evenly across the bottom of the pan and let it cook, undisturbed, for 1-2 minutes. This allows the rice to get slightly crispy and toasted, which adds an incredible layer of flavor and texture. After it has toasted slightly, begin to toss and stir it with the vegetable and egg mixture until everything is well combined.
Incorporate Final Ingredients: Add the frozen peas directly to the hot skillet. They will thaw and cook in a minute or two. Toss everything together to distribute the peas evenly.
Sauce and Season: Drizzle the soy sauce (or tamari) and the rice vinegar over the rice. Immediately begin to toss and stir everything vigorously to ensure every grain of rice and piece of vegetable is evenly coated in the sauce. Continue to stir-fry for another 1-2 minutes to allow the sauce to be absorbed and the flavors to meld together.
Finish and Garnish: Turn off the heat. Drizzle the toasted sesame oil over the fried rice and add most of the sliced green onions (saving some for garnish). Give it one final, thorough toss. The residual heat will bloom the aroma of the sesame oil perfectly. Serve immediately, garnished with the remaining fresh green onions.

Nutrition

Serving Size: one normal portion
Calories: 380
Sodium: 550mg
Carbohydrates: 58g
Fiber: 6g
Protein: 12g