Veggie Fried Rice Peas Carrots

My kitchen smelled like toasted sesame oil the afternoon my neighbor knocked on the door asking what I was cooking. I had a container of day-old jasmine rice, a handful of spring peas, and no real plan beyond making something colorful and quick. She stayed for dinner, and somehow that simple pan of fried rice sparked a whole conversation about how the best meals happen when you stop overthinking and just start chopping. Now it's become my go-to when I need to feed people without fuss or when I'm craving something that tastes like spring.

There was a Tuesday when my partner came home exhausted, and I had exactly thirty minutes before we needed to leave for a concert. I heated the wok, let the garlic hit the oil, and filled the kitchen with that unmistakable fried rice fragrance. By the time he stepped into the kitchen, dinner was plated, and we sat down together without any rush or stress. He looked at the bowl and said it tasted like I'd been thinking about him all day, which I suppose I had been in that small, practical way.

Ingredients

• Jasmine or long-grain rice, 3 cups cooked and chilled: Day-old rice is essential because fresh rice absorbs too much moisture and turns mushy; if you're short on time, spread warm rice on a plate and refrigerate it for at least an hour.
• Spring peas, 1 cup fresh or frozen: Frozen peas work beautifully and skip the shelling entirely; if using fresh, add them at the last moment to preserve their brightness.
• Carrots, 1 cup finely diced: Keep pieces small and uniform so they soften evenly and distribute throughout every bite.
• Red bell pepper, 1 diced: The color matters here as much as the flavor, bringing both sweetness and visual warmth to the finished dish.
• Green onions, 1/2 cup sliced plus garnish: Reserve the white and light green parts for cooking and save the darker greens to scatter on top for a fresh finish.
• Corn kernels, 1/2 cup optional: Use fresh corn in summer or reach for frozen in other seasons; canned works too but drain it well.
• Garlic, 2 cloves minced: Fresh garlic loses its bite quickly over heat, so add it right before the ginger so both aromatics bloom together.
• Fresh ginger, 1-inch piece minced: The warmth of ginger cuts through richness and adds a subtle spice that makes people ask what the secret ingredient is.
• Large eggs, 2 lightly beaten: Beating them loosely means they'll scramble into tender curls rather than dense chunks; omit entirely for a vegan version.
• Soy sauce or tamari, 3 tbsp: Tamari works beautifully if you're avoiding gluten, and both should be added at the very end so the salt distributes evenly.
• Toasted sesame oil, 1 tbsp: This ingredient is non-negotiable; its nutty depth transforms simple fried rice into something craveable.
• Freshly ground black pepper, 1/2 tsp: Grind it fresh right before adding so the oils are alive and the flavor remains sharp.
• Sriracha or chili sauce, 1 tsp optional: A small drizzle adds complexity without overwhelming the delicate vegetables.
• Vegetable oil, 2 tbsp: Use something with a high smoke point like canola or peanut oil so it stays neutral and won't burn during the high heat.

Instructions

Keep air fryer baskets clean while cooking wings, vegetables, and snacks with easy nonstick cleanup.

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Prep everything first:

Chop all your vegetables into bite-sized pieces and mince your garlic and ginger while the rice sits chilling. This is the moment when fried rice stops feeling hectic, because once the wok gets hot, you'll be grateful you thought ahead.

Wake up the pan:

Heat 1 tablespoon of vegetable oil over medium-high heat until you see the surface shimmer, then add your diced carrots and bell pepper. Listen for the gentle sizzle that tells you the heat is right, and stir constantly for 2 to 3 minutes until the edges just begin to soften.

Build the aromatics:

Add your minced garlic and ginger directly to the hot vegetables, then quickly add the spring peas and corn if you're using it. The kitchen will smell incredible at this point, and you'll stir everything together for about 2 minutes so the aromatics infuse through the vegetables.

Scramble the eggs if using:

Push your vegetables to one side of the wok and add the remaining oil to the empty space. Pour in your beaten eggs and let them set for a few seconds before gently scrambling them into soft curds, then toss everything together once they're just cooked through.

Introduce the rice:

Break up any clumps in your cold rice with your spatula as you add it to the pan, working it through the vegetables and egg mixture. You want every grain to touch something flavorful.

Season and heat through:

Drizzle in your soy sauce and sesame oil, then add sriracha if you like a gentle heat. Toss everything for 3 to 4 minutes until the rice is heated through and glistening with sauce, then taste and adjust seasoning if needed.

Finish and serve:

Remove from heat, stir in your reserved green onion whites and light greens, then transfer to a serving bowl. Scatter the darker green onion tops over the top and serve while everything is still steaming.

Save

My daughter once declared that this fried rice tasted better than the restaurant version we used to order, which felt like an enormous compliment coming from someone who loved those takeout containers. That moment made me realize food isn't about complexity or fancy techniques; it's about paying attention and letting simple ingredients speak for themselves.

Why Day-Old Rice Changes Everything

The difference between this fried rice and a soggy, mushy disappointment comes down to moisture content. Freshly cooked rice is full of steam, and when it hits the hot pan with oil and sauce, it absorbs everything and loses its individual grain structure. Day-old rice has had time to dry out slightly, allowing it to get a gentle toast in the pan and stay separated and light. If you find yourself without leftover rice, spread freshly cooked rice on a rimmed baking sheet and refrigerate it for at least an hour while the steam escapes.

Customizing With What You Have

The beauty of fried rice is that it thrives on flexibility and improvisation. Summer months call for fresh zucchini, snap peas, and cherry tomatoes added near the end so they hold their shape. Winter opens doors to broccoli florets, mushrooms, and leafy greens stirred in just before serving. I've added cabbage on nights when I needed extra volume, and thrown in cubed tofu or tempeh when I wanted additional protein without eggs. The formula stays the same, but the vegetables can be whatever makes sense for your season, your pantry, or your mood.

Making It Vegan and Keeping It Delicious

Removing eggs from fried rice is simple; removing the satisfaction they provide takes a bit more thought. Extra-firm tofu pressed, cubed, and sautéed until golden adds a textural contrast that makes the dish feel complete and substantial. A splash more sesame oil compensates for the richness eggs normally bring, and a sprinkle of nutritional yeast can add umami depth if you have it on hand. Some people toss in cashews for richness or sesame seeds for texture, and honestly, a generous amount of fresh cilantro scattered on top transforms the whole experience into something that doesn't feel like it's missing anything at all.

• Press tofu between paper towels weighted with something heavy for at least 30 minutes so it releases excess moisture and browns properly.
• A vegan fried rice is still a complete meal when loaded with vegetables, especially if you add your choice of beans, lentils, or plant-based protein.
• The sesame oil becomes even more important in vegan versions since it provides the umami and richness that eggs normally contribute.

Grind fresh meat, make sausages, and shred vegetables quickly for homemade burgers, meatballs, and everyday recipes.

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Save

This fried rice has become my quiet answer to weeknight hunger and unexpected dinner guests. It reminds me that the best dishes aren't complicated; they're thoughtful.

Recipe FAQs

→ Can I use freshly cooked rice instead of day-old rice?

Freshly cooked rice tends to be more moist and can clump, so day-old chilled rice is best for achieving a good stir-fry texture.

→ What can I substitute for eggs to make it vegan?

Scrambled tofu works well as an egg alternative, providing similar texture and protein in the dish.

→ How do I prevent the vegetables from overcooking?

Stir-fry vegetables quickly over medium-high heat, adding them in stages to maintain a crisp and vibrant texture.

→ Can I add other vegetables to this dish?

Yes, seasonal vegetables like broccoli, zucchini, or snap peas make excellent additions and can be adjusted to preference.

→ Is it possible to make this gluten-free?

Use tamari instead of soy sauce and verify all other sauces for gluten-free certification to keep the dish gluten-free.

→ What oils are best for stir-frying this dish?

Vegetable oils with high smoke points such as canola or peanut oil are ideal for quick stir-frying and maintaining flavor.