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Recipes · Main Dishes · Dairy Free

Weeknight Vegetable Fried Rice

PLACEHOLDER RECIPE — Korinne will replace this with her own. Day-old rice, a hot pan, and whatever vegetables are in the fridge.

Prep
15 min
Cook
15 min
Total
30 min
  • dinner
  • weeknight
Vegetable fried rice with peas, carrots, and corn in a pan with a wooden spoon

Ingredients

4 servings

Makes 4 servings

  • 4 cups cooked white rice
  • 3 tbsp neutral oil
  • 3 eggs
  • 1 small onion
  • 2 garlic cloves
  • 1 ½ cups frozen peas and carrots
  • ½ cup corn kernels
  • 3 tbsp soy sauce
  • 1 tsp toasted sesame oil
  • 3 green onions
  • salt and white pepper

Steps

  1. Break up any clumps in the cold rice with your hands.
  2. Heat 1 tbsp oil in a wok or large skillet over medium-high heat. Scramble the eggs until just set, then move them to a plate.
  3. Add the remaining oil, then the onion. Cook 2–3 minutes until softened. Add the garlic for 30 seconds.
  4. Add the peas, carrots, and corn and cook 2 minutes.
  5. Add the rice and spread it across the pan. Let it sit undisturbed for a minute to crisp, then toss. Repeat a few times.
  6. Stir in the soy sauce, sesame oil, eggs, and most of the green onions. Season with salt and white pepper.
  7. Serve topped with the rest of the green onions.

PLACEHOLDER NOTES. Cold rice is the secret: fresh rice steams and turns mushy.