Loaded Veggie Fried Rice
This Loaded Veggie Fried Rice is my sneaky way to clean out the fridge and still have everyone asking for seconds. Day-old rice is the secret to getting that perfect texture, and the sesame oil at the end gives it that restaurant-quality finish. Better than takeout, I promise.
Why You’ll Love This Recipe
- On the table in 20 minutes
- Great way to use up leftover rice and veggies
- Way better than takeout
- Easily customizable with what you have
Ingredients
- day-old rice
- eggs
- carrots
- peas
- onion
- soy sauce
- sesame oil
- garlic
How to Make It
Heat a large wok or skillet over high heat until really hot. Add oil then cook your carrots, peas, and onion until just tender. Push everything to the sides and scramble your eggs in the center, breaking them up as they cook. Add the day-old rice and toss everything together, then pour in soy sauce and sesame oil. Stir fry for a couple minutes until the rice is heated through and a little crispy in spots. Taste and adjust seasoning.
Tools That Make This Easier: A carbon steel wok gives fried rice that authentic high-heat char. I also always use a rice cooker for perfectly fluffy rice every time.
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Loaded Veggie Fried Rice
Ingredients
Method
- Heat 1 tablespoon of the neutral oil in a large skillet or wok over high heat. Scramble the eggs softly, about 1 minute, then move them to a plate.
- Add the remaining oil, then the onion and carrots. Stir fry 4 minutes until the carrots lose their raw crunch.
- Add the garlic and peas and cook 1 minute more.
- Tip in the cold rice and press it flat, letting it sit for a minute at a time between stirs so it crisps in places, about 4 minutes total.
- Return the egg, then pour the soy sauce and sesame oil around the edge of the pan and toss everything together.
- Finish with the green onions and serve straight from the pan.
