Chinese Vegetable Fried Rice
A comforting and vibrant dish that celebrates fresh vegetables and aromatic seasonings, making it a perfect quick meal for any occasion.
Ingredients
Main Ingredients
- 3 cups cooked jasmine rice (preferably day-old)
- 2 tablespoons vegetable oil (for cooking)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 inch piece ginger, minced
- 1 cup carrots, diced
- 1 cup green peas (fresh or frozen)
- 1 medium bell pepper, diced (any color)
- 2–3 green onions, sliced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- to taste Salt & pepper
- 2 eggs, beaten (optional: for added protein)
- cilantro or sesame seeds for garnish (optional)
Instructions
Preparation
- Begin by heating the vegetable oil in a large skillet or wok over medium-high heat.
- Once hot, add the diced onion and sauté for about 2 minutes until the onion is translucent and fragrant.
- Stir in the minced garlic and ginger, cooking for another minute until their aromas fill the air.
- Add the diced carrots and bell pepper to the skillet. Cook for 3–4 minutes until they begin to soften and take on a bright, vibrant color.
Cooking
- Stir in the green peas and the cooked jasmine rice, breaking up any clumps and mixing everything thoroughly.
- Pour the soy sauce and sesame oil over the rice mixture. Season with salt and pepper, to taste. Stir gently to ensure an even distribution of sauce and flavors.
- If using, push the rice to one side of the skillet and pour the beaten eggs on the empty side. Scramble the eggs until fully cooked, then mix them into the rice and vegetables.
- Finally, stir in the sliced green onions, remove from heat, and garnish with cilantro or sesame seeds if desired.
- Serve immediately for the best texture and flavor contrast.
Notes
Use day-old rice for the best results; it’s drier and prevents the fried rice from becoming mushy. Feel free to swap in any seasonal vegetables you have on hand. This vegetable fried rice tastes even better the next day, making it a great option for meal prep.