Vegetable Fried Rice

Filling rice bowl favorite.

Why You'll Love This Recipe

• Best use of leftover rice.
• 20 minutes to vegetarian dinner.
• Endlessly customizable.
• Pantry ingredients only.
• Family favorite for picky eaters.

Ingredient Notes

• Jasmine or long-grain white rice; sushi rice is too sticky.
• Frozen peas thaw in seconds — no need to defrost.
• Toasted (dark) sesame oil at the end only.

Ingredient Substitutions

• Add tofu, edamame, or chickpeas for protein.
• Tamari for gluten-free soy.
• Mushroom sauce for fully vegan oyster sauce.

Equipment Needed

• Wok or large non-stick skillet
• Wooden spoon
• Mixing bowls

Prep Tips

• Cook rice the day before, refrigerate uncovered to dry.
• Prep all ingredients before the heat goes on.

Instructions

1. 1

   Gather and prep: 1 cup uncooked long-grain rice, 1 large egg, 1 tbsp soy sauce, 3 cloves garlic, minced, 1 medium onion, diced. mince the garlic, and dice the onion before you start cooking.

2. 2

   Scramble eggs; set aside.

3. 3

   Sauté garlic, onion, carrot, peas.

4. 4

   Add rice and soy; fold in eggs.

Artsi Pro Tips

• Day-old rice only — fresh is mushy.
• Soy on the hot pan edge, not on cold rice.
• Crowd-free cooking; if too much in the pan, do batches.

Common Mistakes

• Fresh rice — gummy result.
• Crowding the wok — vegetables steam.
• Soy on cold rice — no caramelization.

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