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Growing up, my dad—a chef and gardener—taught me that the best meals start with fresh ingredients. His fried rice, made with vegetables from our Sacramento garden, was simple yet unforgettable. He called it “the ultimate leftovers dish,” but in his hands, it was a masterpiece. With a hot wok and quick hands, he transformed rice and veggies into a fragrant, golden dish that remains my favorite to this day.
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Garden-Fresh Vegetable Fried Rice
This vibrant and flavorful vegetable fried rice is a quick and easy dish, perfect for using up leftover rice. Packed with colorful veggies, scrambled eggs, and infused with soy sauce and aromatic seasonings, it’s a delicious and satisfying meal on its own or a perfect side to complement any Asian-inspired dish. Garnished with fresh herbs, it’s a wholesome, home-cooked favorite!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves 4
- Category: Entrees
Ingredients
- 2 cups cooked and cooled jasmine rice (day-old works best)
- 3 tbsp vegetable oil or sesame oil
- 2 garlic cloves, minced
- 1 tsp grated ginger
- 1/2 cup diced carrots
- 1/2 cup green peas (fresh or frozen)
- 1/2 cup chopped green onions
- 1/2 cup diced bell peppers (any color)
- ¼ cup corn kernels (optional)
- 3 tbsp soy sauce
- 1 tbsp oyster sauce (optional, for depth of flavor)
- 2 large eggs, beaten
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish (optional)
Instructions
- Prepare the Rice: If using freshly cooked rice, spread it out on a tray to cool. Cold rice ensures a better texture for frying.
- Heat the Wok: Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Add the beaten eggs and scramble until just cooked. Remove and set aside.
- Sauté the Aromatics: Add another tablespoon of oil to the wok. Sauté garlic and ginger until fragrant, about 30 seconds.
- Cook the Vegetables: Add carrots, peas, bell peppers, and corn. Stir-fry for 2–3 minutes until tender but still crisp.
- Fry the Rice: Push the vegetables to one side of the wok. Add the remaining oil, then add the rice, breaking up clumps with a spatula. Stir-fry for 3–4 minutes.
- Combine and Season: Return the scrambled eggs to the wok. Add soy sauce and oyster sauce, mixing everything thoroughly. Adjust seasoning with salt and pepper.
- Garnish and Serve: Remove from heat, sprinkle with chopped green onions and cilantro, and serve hot.
