About this recipe

A satisfying, flavor-packed vegetable fried rice made with day-old rice, crisp colorful vegetables, scrambled eggs, and a savory soy-sesame sauce. This classic takeout-style dish comes together in under 20 minutes and is endlessly customizable — perfect for a quick weeknight vegetarian dinner the whole family will love.

Instructions

1. 1

   In a small mixing bowl, whisk together the soy sauce, sesame oil, grated ginger (if using), and white pepper. Set aside.

2. 2

   Heat a wok or large skillet over ^[high heat] until very hot. Add 1 tablespoon of vegetable oil and swirl to coat. Pour in the beaten eggs and scramble quickly, breaking them into small pieces. Remove the eggs to a plate and set aside.

3. 3

   Add the remaining 2 tablespoons of vegetable oil to the wok. Add the diced yellow onion and carrots and stir-fry over ^[high heat] for 3–4 minutes until the carrots begin to soften. Add the garlic and white parts of the green onions and cook for 30 seconds until fragrant. Stir in the bell pepper and peas and cook for another 1–2 minutes.

4. 4

   Add the cold white rice to the wok, breaking up any clumps with your spatula. Press the rice against the hot surface and let it sit undisturbed for 1 minute to develop a light crust, then toss and repeat for 2–3 minutes total until the rice is heated through and slightly toasted.

5. 5

   Pour the sauce evenly over the rice and toss everything together until well coated. Return the scrambled eggs to the wok and fold them in gently. Taste and adjust seasoning with additional soy sauce if needed.

6. 6

   Remove from heat and transfer to a serving dish. Garnish with the green parts of the sliced green onions and toasted sesame seeds. Serve immediately.