- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 600 g
- 100 g
- 2 cloves
- 2 tbsp
- 1 tsp
- 2 tbsp
- ½ tsp
- ¼ tsp
Process
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If your rice is freshly cooked, spread it on a baking tray and refrigerate for 30 minutes to dry the surface. Cold, dry rice is the key to separate grains.
Prepare the vegetables: dice the carrots into 0.5 cm pieces, mince the garlic, and slice the spring onions, keeping the white and green parts separate.
In a small bowl, beat the eggs with a pinch of salt until just combined.
Heat 1 tbsp vegetable oil in a wok or large frying pan over high heat until shimmering. Pour in the eggs and scramble quickly until just set into soft curds, about 30 seconds. Transfer to a plate.
Add the remaining 1 tbsp vegetable oil to the pan. Add the carrots and stir-fry for 2 minutes until slightly softened but still crisp. Add the white parts of the spring onions and the garlic, and stir-fry for 30 seconds until fragrant.
Add the cold rice, breaking up any clumps with your spatula. Stir-fry for 3–4 minutes, pressing the rice against the pan occasionally, until the grains are hot and some are lightly toasted in spots.
Add the frozen peas, soy sauce, toasted sesame oil, salt, and white pepper. Stir-fry for 2 minutes until the peas are hot and the rice is evenly coated.
Return the scrambled eggs to the pan, add the green parts of the spring onions, and toss gently for 30 seconds. Taste and adjust seasoning. Serve immediately.
Kitchen notes
Kitchen notes
- The biggest mistake is using freshly cooked or wet rice — it steams and turns mushy. Always use cold, day-old rice, or spread fresh rice on a tray and refrigerate for 30 minutes before frying.
- Get your pan very hot before adding the rice, and don't overcrowd it. If your pan is small, cook in two batches so the rice fries instead of steams.
- The rice is done when grains are separate, lightly chewy, and some have caramelized spots. The vegetables should be crisp-tender and the eggs in soft curds.
- For extra protein, add 100 g diced firm tofu or cooked chicken with the carrots. Adjust soy sauce accordingly.
Substitutions
- jasmine rice→any long-grain white rice, such as basmati or American long-grain
- frozen peas→frozen corn or diced green beans
- soy sauce→tamari for a gluten-free option
- vegetable oil→peanut or avocado oil
Storage & reheating
Store leftover fried rice in an airtight container in the refrigerator for up to 3 days. For freezing, portion into freezer-safe bags or containers and freeze for up to 2 months; thaw overnight in the fridge. Reheat in a hot frying pan or wok over medium-high heat with a splash of water or oil, stirring until piping hot, or microwave covered at 1-minute intervals until steaming. Do not reheat more than once.
Gallery
FAQ
The questions we get asked most
Why did my fried rice turn out mushy?
Mushy fried rice almost always comes from using freshly cooked or wet rice. The moisture steams the grains instead of frying them. Use cold, day-old rice, or spread fresh rice on a tray and refrigerate for 30 minutes before cooking. Also, avoid overcrowding the pan; cook in batches if needed.
Can I use freshly cooked rice for fried rice?
Yes, but you must dry it first. Spread the hot rice on a baking tray and refrigerate for at least 30 minutes to remove surface moisture. This prevents clumping and helps the grains separate during frying.
How do I make vegetable fried rice gluten-free?
Replace the soy sauce with tamari or coconut aminos. Check that your other ingredients, such as sesame oil and spices, are certified gluten-free. The recipe is otherwise naturally gluten-free.
Can I add meat or tofu to this recipe?
Absolutely. Add 100-150 g of diced firm tofu, cooked chicken, or shrimp. If using raw meat, cook it first in the pan until done, then set aside and add it back with the eggs. Adjust soy sauce to taste.
How long does leftover vegetable fried rice keep in the fridge?
Store it in an airtight container in the refrigerator for up to 3 days. Reheat until piping hot, either in a hot pan with a splash of oil or in the microwave covered. Do not leave it at room temperature for more than 2 hours.
Can I freeze vegetable fried rice?
Yes, freeze it in portion-sized airtight containers or freezer bags for up to 2 months. Thaw overnight in the fridge, then reheat in a hot pan or microwave until steaming. The texture will be slightly softer but still tasty.
What vegetables work best in fried rice?
Firm vegetables that cook quickly work best: carrots, peas, corn, bell peppers, and green beans. Avoid watery vegetables like tomatoes or zucchini, which release moisture and make the rice soggy. Cut everything into small, uniform pieces for even cooking.
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