Veggie Fried Rice Peas Carrots

There's something deeply satisfying about a steaming wok of fried rice, especially when it's packed with vibrant spring vegetables that bring both color and nutrition to your table. This veggie-packed fried rice celebrates the season's freshest offerings—tender spring peas, crisp carrots, and sweet bell peppers—all tossed together with fluffy jasmine rice and aromatic ginger and garlic. It's the kind of dish that transforms simple pantry staples into something extraordinary, proving that healthy eating never has to be boring.

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Whether you're looking for a quick weeknight dinner or a delicious side dish to complement your Asian-inspired menu, this fried rice delivers on all fronts. The key to perfect fried rice lies in using cold, day-old rice—this prevents the grains from becoming mushy and ensures each bite has that signature separated texture. Combined with the savory depth of soy sauce, the nutty aroma of sesame oil, and the fresh crunch of spring vegetables, every forkful is a harmonious blend of flavors and textures.

Ingredients

• Rice: 3 cups cooked jasmine or long-grain rice (preferably day-old, cold)
• Vegetables: 1 cup spring peas (fresh or frozen), 1 cup carrots (finely diced), 1 red bell pepper (diced), 1/2 cup green onions (sliced, plus more for garnish), 1/2 cup corn kernels (optional)
• Aromatics: 2 cloves garlic (minced), 1-inch piece fresh ginger (minced)
• Eggs: 2 large eggs (lightly beaten, omit for vegan version)
• Sauces & Seasonings: 3 tbsp soy sauce or tamari, 1 tbsp toasted sesame oil, 1/2 tsp freshly ground black pepper, 1 tsp sriracha or chili sauce (optional)
• Oils: 2 tbsp vegetable oil (such as canola or peanut)

Instructions

Step 1: Prepare Ingredients

Prepare all vegetables and aromatics. Have rice ready and chilled.

Step 2: Stir-Fry Vegetables

Heat 1 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add carrots and bell pepper. Stir-fry for 2–3 minutes until slightly softened.

Step 3: Add Aromatics and Peas

Add garlic, ginger, and spring peas (and corn, if using). Stir-fry for another 2 minutes.

Step 4: Scramble Eggs

Push vegetables to the side of the pan. Add remaining 1 tbsp oil and pour in the beaten eggs. Scramble until just set, then mix with the vegetables. (Skip this step for vegan.)

Step 5: Add Rice

Add rice to the pan. Break up any clumps and toss well with vegetables and egg.

Step 6: Season and Finish

Drizzle in soy sauce, sesame oil, and sriracha (if using). Season with black pepper. Stir-fry for 3–4 minutes until everything is heated through and evenly coated.

Step 7: Serve

Remove from heat, stir in green onions, and serve hot. Garnish with extra green onions if desired.

Zusatztipps für die Zubereitung

The secret to restaurant-quality fried rice at home is all about temperature and timing. Make sure your wok or skillet is properly heated before adding ingredients—you should hear that satisfying sizzle when the vegetables hit the pan. Work quickly over high heat to achieve that characteristic wok hei, the smoky, charred flavor that defines authentic stir-fried dishes. Use leftover rice for best texture; freshly cooked rice can become mushy. If you only have fresh rice, spread it on a baking sheet and refrigerate for at least an hour to dry it out. When adding the rice to the pan, use your spatula to break up clumps and ensure each grain gets coated with the savory sauce.

Varianten und Anpassungen

This recipe is incredibly versatile and welcomes creative adaptations. For extra protein, add cubed tofu or tempeh (sauté before adding to rice) to make it more filling and satisfying. Swap in other seasonal vegetables as desired—broccoli florets, diced zucchini, or snap peas all work beautifully. For a vegan version, omit eggs or substitute with scrambled tofu seasoned with turmeric for color. If you prefer a spicier kick, increase the sriracha or add red pepper flakes. You can also experiment with different rice varieties: brown rice adds nuttiness and fiber, while cauliflower rice creates a low-carb alternative.

Serviervorschläge

This veggie-packed fried rice shines as a standalone main dish for four, or serves six as a flavorful side alongside your favorite Asian-inspired proteins. Pair it with crispy tofu, teriyaki-glazed tempeh, or grilled vegetables for a complete vegetarian feast. It's also wonderful served family-style at gatherings, where guests can help themselves to generous portions. For an extra touch of freshness, garnish with additional sliced green onions, toasted sesame seeds, or a squeeze of lime juice. Leftovers store beautifully in the refrigerator for up to three days and reheat well in a hot skillet with a splash of water or vegetable broth.

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This veggie-packed fried rice proves that wholesome, plant-forward meals can be just as satisfying and flavorful as any takeout favorite. With its rainbow of fresh vegetables, aromatic seasonings, and perfectly textured rice, it's a dish that brings joy to both the cooking process and the dining table. Whether you're feeding your family on a busy Tuesday or meal-prepping for the week ahead, this recipe delivers consistent, delicious results every time. Embrace the versatility, make it your own with seasonal vegetables, and enjoy the vibrant flavors of this Asian-inspired comfort food.

Recipe Q&A

→ What type of rice works best for this dish?

Day-old jasmine or long-grain rice is ideal as it stays firm and separate during stir-frying, preventing mushiness.

→ Can I make this dish vegan?

Yes. Simply omit the eggs or substitute scrambled tofu for a vegan-friendly alternative.

→ How do I avoid soggy vegetables?

Stir-fry vegetables quickly over medium-high heat to retain their crunch and vibrant colors.

→ Can I add more protein to this dish?

Certainly. Cubed tofu or tempeh can be sautéed and added for a protein boost.

→ Is it possible to adjust spice levels?

Yes. Sriracha or chili sauce is optional; adjust amounts or omit based on your preferred heat level.

→ What are suitable substitutions for soy sauce?

Tamari is a great gluten-free alternative that preserves the savory depth of flavor.