Classic Vegetable Fried Rice
Classic Vegetable Fried Rice
Ingredients
- 3 cups cooked white rice, day-old, chilled
- 2 tablespoons sesame oil, divided
- 2 large egg, beaten
- 1/2 yellow onion, diced
- 1 carrot, finely diced
- 1/2 cup frozen peas
- 2 cloves garlic, minced
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce, (optional)
- 2 green onions, sliced, for garnish
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Pour in the beaten eggs and scramble until fully cooked. Remove the cooked egg from the skillet and set aside, breaking it into smaller pieces.
⏱️ 3 min
- 2
Add the remaining 1 tablespoon of sesame oil to the skillet. Add the diced onion and finely diced carrot. Sauté for 3-4 minutes, or until the vegetables begin to soften.
⏱️ 4 min
- 3
Add the frozen peas and minced garlic to the skillet. Cook for another 1-2 minutes, stirring constantly, until the garlic is fragrant.
⏱️ 2 min
- 4
Add the day-old, chilled cooked white rice to the skillet. Break up any clumps with your spatula. Stir-fry for 3-5 minutes, allowing the rice to heat through and slightly crisp.
⏱️ 5 min
- 5
Pour in the soy sauce and oyster sauce (if using). Add the salt and black pepper. Stir well to combine, ensuring the rice is evenly coated with the sauces.
⏱️ 2 min
- 6
Return the scrambled egg to the skillet and mix it into the fried rice. Cook for an additional 1-2 minutes to ensure everything is thoroughly heated.
⏱️ 2 min
- 7
Serve immediately, garnished with sliced green onions.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Vegetable Fried Rice
- 3 cups cooked white rice, day-old, chilled
- 2 tablespoons sesame oil, divided
- 2 large egg, beaten
- 1/2 yellow onion, diced
- 1 carrot, finely diced
- 1/2 cup frozen peas
- 2 cloves garlic, minced
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce, (optional)
- 2 green onions, sliced, for garnish
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Pour in the beaten eggs and scramble until fully cooked. Remove the cooked egg from the skillet and set aside, breaking it into smaller pieces.
⏱️ 3 min - 2
Add the remaining 1 tablespoon of sesame oil to the skillet. Add the diced onion and finely diced carrot. Sauté for 3-4 minutes, or until the vegetables begin to soften.
⏱️ 4 min - 3
Add the frozen peas and minced garlic to the skillet. Cook for another 1-2 minutes, stirring constantly, until the garlic is fragrant.
⏱️ 2 min - 4
Add the day-old, chilled cooked white rice to the skillet. Break up any clumps with your spatula. Stir-fry for 3-5 minutes, allowing the rice to heat through and slightly crisp.
⏱️ 5 min - 5
Pour in the soy sauce and oyster sauce (if using). Add the salt and black pepper. Stir well to combine, ensuring the rice is evenly coated with the sauces.
⏱️ 2 min - 6
Return the scrambled egg to the skillet and mix it into the fried rice. Cook for an additional 1-2 minutes to ensure everything is thoroughly heated.
⏱️ 2 min - 7
Serve immediately, garnished with sliced green onions.
⏱️ 1 min