Veggie Fried Rice Peas Carrots (Printable)

Colorful fried rice loaded with spring peas, carrots, and crisp veggies for a tasty, wholesome dish.

# What You’ll Need:

→ Rice

01 - 3 cups cooked jasmine or long-grain rice, preferably day-old and chilled

→ Vegetables

02 - 1 cup spring peas, fresh or frozen
03 - 1 cup carrots, finely diced
04 - 1 red bell pepper, diced
05 - 0.5 cup green onions, sliced, plus additional for garnish
06 - 0.5 cup corn kernels, optional

→ Aromatics

07 - 2 cloves garlic, minced
08 - 1 inch piece fresh ginger, minced

→ Eggs

09 - 2 large eggs, lightly beaten, omit for vegan version

→ Sauces and Seasonings

10 - 3 tablespoons soy sauce or tamari
11 - 1 tablespoon toasted sesame oil
12 - 0.5 teaspoon freshly ground black pepper
13 - 1 teaspoon sriracha or chili sauce, optional

→ Oils

14 - 2 tablespoons vegetable oil such as canola or peanut

# Directions:

01 - Dice all vegetables and mince aromatics. Ensure rice is cooked, chilled, and free of clumps.
02 - Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add carrots and red bell pepper, stir-frying for 2 to 3 minutes until slightly softened.
03 - Add minced garlic, ginger, and spring peas along with corn kernels if using. Continue stir-frying for 2 minutes.
04 - Push vegetables to the side of the pan. Add remaining 1 tablespoon oil and pour in beaten eggs. Scramble until just set, then combine with vegetables. Omit this step for vegan preparation.
05 - Add chilled rice to the pan, breaking up any clumps. Toss thoroughly to combine with vegetables and egg mixture.
06 - Drizzle soy sauce, sesame oil, and sriracha if desired. Season with black pepper. Stir-fry for 3 to 4 minutes until heated through and evenly coated.
07 - Remove from heat, stir in sliced green onions, and transfer to serving dishes. Garnish with additional green onions.

# Expert Tips:

01 -
  • It comes together faster than ordering takeout, and tastes infinitely better than what arrives in a cardboard container.
  • Every vegetable gets a chance to shine without any single ingredient stealing the show.
  • Leftover rice transforms into something exciting instead of sitting forgotten in the fridge.
02 -
  • Using day-old cold rice is not optional—freshly cooked rice will absorb the oil and become mushy instead of achieving that signature separate, glossy grain texture.
  • High heat matters more than you think; medium-high ensures vegetables stay slightly crisp and the pan creates that subtle char that makes everything taste more like restaurant fried rice.
03 -
  • Never add soy sauce until the very end when you're sure you want it; you can always add more, but you cannot take it back.
  • If your green onions start wilting before you use them, soak the white parts in ice water for 15 minutes and they'll perk back up with remarkable results.
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