Vegetable Fried Rice

Servings: servings (6 cups total)

Calories: 182cal

Heat oil in wok over medium-high heat until shimmering.
2 Tablespoons vegetable oil
Add ginger and garlic and stir fry until fragrant, usually about a minute.
2 teaspoons minced ginger, 1 Tablespoon minced garlic
Add onion, snap peas, broccoli, and red bell pepper. Stir fry for 1-2 minutes.
1 cup chopped onion, 1 cup snap peas, 1 crown chopped broccoli, 1/2 cup chopped red bell pepper
Add 1/4 cup of the soy sauce and 1 Tablespoon of the oyster sauce. Stir fry enough to combine.
Add rice to the wok then toss and stir to combine. Move everything to one side and add the egg. Scramble the egg then mix everything together.
4 cups cooked white rice, 1 large egg
Add peas and carrots, the remaining 1/2 cup of soy sauce, the remaining 1 Tablespoon of oyster sauce, and the sesame oil. Toss it all together.
3/4 cup frozen peas and carrots, 2 teaspoons sesame oil
Toss in the sliced green onions.
1/4 cup chopped green onions

Author: Chef Antoine Davis

5 from 2 votes

This recipe is ideal for leftover chilled rice. However, if you don’t have any, you can measure and cook about 1 1/2 cups of raw rice to yield 4 cups cooked. If you are using fresh cooked rice, allow it to chill in the refrigerator for a bit to help firm it up before beginning. Fresh warm rice clumps and does not fry well, therefore it's best to let it chill.
Chef Antoine likes to trim the ends off of his snap peas, but it’s up to you. It’s not a required step.
We used frozen peas and carrots for convenience, but fresh veggies work just as well - just be sure to sautee fresh veggies until tender before adding.

Course: Dinner, Side Dish

Cuisine: American, Chinese

Prep Time20

Cook Time15

Total Time35