Vegetable Fried Rice Delight (Printable Version)

Quick stir-fried rice with a colorful blend of fresh vegetables and savory seasonings.

# Components:

→ Rice

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

→ Vegetables

02 - 1 cup diced carrots
03 - 1 cup diced bell pepper
04 - 1 cup thawed frozen peas
05 - 1 cup small broccoli florets
06 - 1/2 cup sweet corn kernels
07 - 1/2 cup chopped green beans
08 - 3 green onions, sliced (reserve some for garnish)
09 - 2 cloves garlic, minced
10 - 1 inch piece fresh ginger, minced

→ Sauces & Seasonings

11 - 3 tablespoons soy sauce (use tamari for gluten-free option)
12 - 1 tablespoon sesame oil
13 - 1 tablespoon vegetable oil (canola or sunflower)
14 - 1 teaspoon toasted sesame seeds (optional)
15 - 1/2 teaspoon white or black pepper
16 - Salt, to taste

# Preparation steps:

01 - Warm vegetable oil in a large wok or deep skillet over medium-high heat.
02 - Add minced garlic and ginger; cook for 30 seconds until fragrant.
03 - Incorporate carrots, bell pepper, broccoli, green beans, and corn. Stir-fry for 3 to 4 minutes until vegetables are tender yet crisp.
04 - Stir in thawed peas and most of the sliced green onions; cook for an additional 1 minute.
05 - Increase heat to high. Add the cold cooked rice, breaking up any clumps; stir-fry for 2 to 3 minutes until heated through.
06 - Drizzle soy sauce and sesame oil over the rice. Sprinkle with pepper and toss thoroughly to combine all ingredients evenly.
07 - Taste and add salt or additional soy sauce as needed.
08 - Remove from heat. Garnish with reserved green onions and toasted sesame seeds if desired. Serve immediately.

# Expert Advice:

01 -
  • It comes together faster than takeout and tastes honestly better than most restaurant versions.
  • You get to use up whatever vegetables are lingering in your kitchen without wasting a thing.
  • The whole dish feels like a mini celebration of color and flavor in a single bowl.
02 -
  • Day-old rice is absolutely non-negotiable—I learned this the hard way when I tried to rush and use fresh rice, only to end up with a gluey, sad mess that broke my heart.
  • High heat is your friend, not your enemy; the vegetables should sizzle the moment they hit the wok, which means they'll stay crisp instead of turning into mush.
  • Taste as you go and don't be shy about adjusting seasonings; every batch of rice and every brand of soy sauce is slightly different, so trust your palate.
03 -
  • Keep all your ingredients prepped and ready before you start cooking; once the wok gets hot, everything happens in minutes and there's no time to catch up.
  • If you don't have a wok, a large deep skillet works just fine—the key is having enough space and high sides so nothing tumbles out when you're tossing vigorously.
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