Veggie Fried Rice

This colorful vegetable fried rice uses day-old rice, a rainbow of chopped vegetables, and a simple soy-sesame sauce for a fast, satisfying meatless dinner. It's endlessly customizable and ready in about 20 minutes.

By YumYum Editorial · Quick Weeknight

Prep: 10 min · Cook: 10 min · Total: 20 min · Serves 4

Ingredients

• 3 cups cooked, cold day-old rice
• 2 tablespoons vegetable oil, divided
• 2 eggs, beaten
• 1 cup broccoli florets, chopped small
• 1 carrot, diced
• 1/2 cup frozen peas
• 1/2 red bell pepper, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 3 tablespoons soy sauce
• 1 teaspoon sesame oil
• 3 green onions, sliced
• 1/2 teaspoon white pepper

Instructions

1. Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat. Add beaten eggs and scramble quickly until just set. Remove and set aside.
2. Add the remaining oil, then add broccoli, carrot, and bell pepper. Stir-fry 3-4 minutes until crisp-tender.
3. Add garlic and ginger, stirring 30 seconds until fragrant.
4. Add the cold rice and peas, breaking up any clumps of rice, and stir-fry 3-4 minutes until heated through with some crispy bits.
5. Return the scrambled egg to the pan along with soy sauce, sesame oil, and white pepper. Toss everything together for 1-2 minutes over high heat.
6. Stir in most of the green onions, reserving some for garnish.
7. Serve immediately, topped with remaining green onions.