Vegetable Fried Rice with Soy Sauce
Vegetable fried rice with soy sauce made using fluffy cold rice, mixed vegetables, garlic, and simple seasonings. A classic, everyday fried rice recipe that works as a main dish or side.
Equipment
- Large Skillet or Wok
- Spatula
- Knife and cutting board
Ingredients
Vegetable Fried Rice
- 3 cups cooked long-grain white rice cold, day-old preferred
- 2 tbsp neutral oil
- 3 cloves garlic minced
- 1 1/2 cups mixed vegetables peas, carrots, corn, green beans, or bell peppers
- 2 green onions thinly sliced
- 2 tbsp soy sauce
- 1 tsp toasted sesame oil
- salt to taste
- black pepper to taste
Instructions
- Break up cold rice so the grains are loose. Prepare vegetables by chopping evenly or thawing and patting dry if frozen.
- Heat oil in a large skillet over medium-high heat. Add vegetables and cook 3 to 4 minutes until just tender and moisture evaporates.
- Lower heat slightly. Add garlic and stir constantly for about 30 seconds until fragrant.
- Add rice and spread into an even layer. Let sit briefly, then toss and fry until heated through and lightly toasted.
- Drizzle soy sauce around the edges of the pan and toss well so it coats the rice evenly.
- Add sesame oil, green onions, and black pepper. Toss gently, taste, and adjust seasoning. Serve hot.
Notes
Cold rice gives the best texture. Add soy sauce gradually to prevent oversalting. Use a wide pan so the rice fries instead of steaming.