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Chinese vegetable fried rice with colorful vegetables and fluffy rice.

Chinese Vegetable Fried Rice

A quick, takeout-inspired skillet of fluffy rice, crisp vegetables, and scrambled egg with a savory soy-sesame finish.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 390
Ingredients Method

Ingredients
  

  • 4 cups cold cooked long-grain rice
  • 2 large eggs lightly beaten
  • 2 tablespoons neutral oil divided
  • 1 cup finely diced carrots
  • 1 cup peas thawed if frozen
  • 2 scallions white and green parts separated
  • 2 garlic cloves minced
  • 2 tablespoons soy sauce
  • 1 teaspoon toasted sesame oil
  • 1/2 teaspoon sugar
  • Black pepper to taste

Method
 

  1. Whisk the soy sauce, toasted sesame oil, sugar, and black pepper in a small bowl. Break up any clumps in the cold rice.
  2. Heat 1 tablespoon neutral oil in a large skillet or wok over medium-high heat. Add the beaten eggs and scramble gently until just set; transfer to a plate.
  3. Add the remaining oil. Cook the carrots and scallion whites for 2 minutes, then stir in the peas and garlic for 30 seconds.
  4. Add the rice and spread it across the pan. Let it sit briefly, then toss and stir-fry for 3 to 4 minutes until hot.
  5. Return the eggs and pour in the soy mixture. Toss until evenly coated, finish with scallion greens, and serve right away.