Description

A quick and flavorful veggie-loaded fried rice that’s better than takeout. Made with day-old jasmine rice, garlic, ginger, vegetables, and customizable seasonings, it’s perfect for a weeknight dinner or meal prep.

Ingredients

3 cups cooked and chilled jasmine rice (preferably day-old)

2 tablespoons sesame oil (or any neutral oil)

3 garlic cloves, minced

1 teaspoon fresh ginger, grated

1 small onion, diced

1 cup frozen peas and carrots

1/2 cup corn kernels (optional)

1/2 cup chopped scallions (green and white parts separated)

2 eggs, lightly beaten (omit or sub with tofu for vegan)

3 tablespoons low-sodium soy sauce or tamari

1 tablespoon hoisin sauce (optional for added depth)

1 teaspoon rice vinegar or lime juice

Freshly ground black pepper to taste

Red pepper flakes or sriracha (optional, for heat)

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Instructions

Heat sesame oil in a large non-stick skillet or wok over medium-high heat.
Add garlic, ginger, and diced onion. Sauté for 2–3 minutes until fragrant and translucent.
Stir in peas, carrots, and corn. Cook for another 2–3 minutes until warmed through.
Push veggies to one side of the skillet. Pour beaten eggs onto the other side and scramble until cooked.
Mix scrambled eggs into the vegetables.
Add chilled rice, breaking up clumps. Stir-fry for 4–5 minutes until hot and slightly crispy.
Pour in soy sauce, hoisin sauce (if using), rice vinegar, and black pepper. Toss to combine.
Stir in the white parts of the scallions and cook for 1 more minute.
Remove from heat and garnish with green scallion parts and optional red pepper flakes or sriracha.

Notes

Use day-old, chilled rice for best texture and to prevent mushiness.

Customize with extra veggies like bell peppers or cabbage.

For a vegan version, omit eggs or replace with scrambled tofu.

To make it gluten-free, use tamari and ensure sauces are certified gluten-free.

Refrigerate leftovers for up to 4 days or freeze for up to 2 months.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1 serving
Calories: 290
Sugar: 3g
Sodium: 580mg
Fat: 10g
Saturated Fat: 1.5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 3g
Protein: 8g
Cholesterol: 70mg