Vibrant Vegetable Fried Rice

A colorful stir-fried rice dish packed with mixed vegetables, garlic, and ginger. Easy, vegetarian, and ready in just 30 minutes.

# What You Need:

01 - 3 cups cooked jasmine or long-grain rice (preferably day-old, cold)

02 - 1 cup carrots, diced

03 - 1 cup bell pepper, diced

04 - 1 cup frozen peas, thawed

05 - 1 cup broccoli florets, small

06 - 1/2 cup sweet corn kernels

07 - 1/2 cup green beans, chopped

08 - 3 green onions, sliced (reserve some for garnish)

09 - 2 cloves garlic, minced

10 - 1-inch piece ginger, minced

11 - 3 tbsp soy sauce (use tamari for gluten-free)

12 - 1 tbsp sesame oil

13 - 1 tbsp vegetable oil (or canola/sunflower)

14 - 1 tsp toasted sesame seeds (optional)

15 - 1/2 tsp white pepper or black pepper

16 - Salt, to taste

01 - Heat the vegetable oil in a large wok or skillet over medium-high heat. Add the garlic and ginger; sauté for 30 seconds until fragrant.

02 - Add the carrots, bell pepper, broccoli, green beans, and corn. Stir-fry for 3–4 minutes until just tender but still crisp.

03 - Stir in the peas and most of the green onions; cook for 1 minute.

04 - Increase the heat to high and add the cold cooked rice. Stir-fry, breaking up any clumps, for 2–3 minutes until the rice is heated through.

05 - Drizzle the soy sauce and sesame oil over the rice. Sprinkle with pepper and toss well to combine everything evenly.

06 - Taste and adjust salt or soy sauce as needed.

07 - Remove from heat. Garnish with reserved green onions and sesame seeds if using. Serve hot.

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Always use day-old rice for the best texture and to prevent sogginess in the wok.
Break up any clumps of rice before adding them to the pan for even seasoning.
For a gluten-free version, ensure you use tamari or certified gluten-free soy sauce.