About the Recipe
This vegetable fried rice is a flavorful way to use leftover rice. Ginger, garlic, sesame oil, soy sauce, carrots, peas, and green onions create a quick and satisfying meal.
Ingredients
6 cups cooked basmati rice, chilled
2 tbsp roasted sesame oil
1 medium red onion, diced
4 garlic cloves, minced
1 tbsp fresh ginger, minced
2 medium carrots, diced small
1 cup frozen peas
3–4 tbsp soy sauce or tamari
3 green onions, sliced
1 tbsp toasted sesame seeds, optional
To Serve
Stir-fried vegetables
Crispy tofu
Homemade seitan
Vegetable spring rolls
Chili crisp or sriracha, optional
Optional Add-Ins
Broccoli
Bell peppers
Mushrooms
Cauliflower
Bok choy
Edamame
Bean sprouts
Chili flakes or sriracha
Lime wedges
Fresh cilantro
Preparation
Step 1
Use cold leftover rice for the best texture. If using freshly cooked rice, spread it on a tray and cool completely.
Step 2
Heat the sesame oil in a large wok or skillet over medium-high heat.
Step 3
Add the red onion and cook for 3–4 minutes.
Step 4
Stir in the garlic and ginger and cook for 30–60 seconds.
Step 5
Add the carrots and cook for 4–5 minutes.
Step 6
Stir in the frozen peas and cook for another 2 minutes.
Step 7
Add the chilled rice, breaking up any clumps.
Step 8
Pour in the soy sauce or tamari and toss until evenly coated.
Step 9
Cook for 4–5 minutes, stirring occasionally, until the rice lightly crisps in places.
Step 10
Remove from the heat and stir in the green onions.
Step 11
Taste and adjust with additional soy sauce if needed.
Step 12
Serve immediately with sesame seeds and desired accompaniments.
