A recipe for flavorful vegetable fried rice paired with a homemade sesame ginger sauce.
Author:Ahazzam
Prep Time:15 min
Cook Time:15 min
Total Time:30 min
Yield:3 servings
Category:Dinner
Method:Stir Fry
Cuisine:Asian
Diet:Vegetarian
Ingredients
Scale
3 cups cold, day-old cooked white rice
2 tablespoons vegetable oil, divided
1 cup mixed vegetables (peas, carrots, corn)
1/2 cup chopped onion
2 cloves garlic, minced
2 large eggs, lightly beaten
2 tablespoons soy sauce
1 teaspoon toasted sesame oil
For the Sauce:
1/4 cup soy sauce
2 tablespoons rice vinegar
1 tablespoon honey or maple syrup
1 tablespoon toasted sesame oil
1 tablespoon fresh ginger, grated
1 teaspoon garlic powder
1/2 teaspoon red pepper flakes (optional)
Instructions
Prepare the sauce: Whisk together all sauce ingredients (soy sauce, rice vinegar, honey, sesame oil, ginger, garlic powder, red pepper flakes) in a small bowl. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Pour in the beaten eggs and scramble until just set. Remove eggs and set aside.
Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the onion and cook for 2 minutes until soft.
Add the mixed vegetables and minced garlic. Stir fry for 3 to 4 minutes until vegetables are tender-crisp.
Add the cold rice to the skillet. Break up any clumps with a spatula and stir fry for 3 minutes, allowing the rice to heat through.
Return the scrambled eggs to the skillet. Drizzle with 2 tablespoons of soy sauce and 1 teaspoon of toasted sesame oil. Stir well to combine.
Pour the prepared Sesame Ginger Sauce over the rice mixture. Toss quickly for 1 minute until the sauce coats everything evenly. Serve immediately.
Notes
Use cold, day-old rice for the best texture; fresh rice tends to become mushy when stir-fried.
Keep the heat high when stir-frying the rice to achieve a slightly crispy exterior.
You can add protein like tofu or shrimp with the vegetables if desired.