Weeknight Vegetable Fried Rice with Soy-Ginger Garlic

Why You’ll Love This Recipe

• Fast, flexible weeknight staple that uses leftover rice beautifully.
• Big flavor from a simple soy–ginger–garlic sauce with toasty sesame finish.
• Cook it your way: soft scrambled egg ribbons or crispy tofu for a vegan option.
• Restaurant-style texture with those irresistible golden, slightly smoky rice bits.

Grocery List

• Produce: Carrots, scallions, garlic, fresh ginger, optional chili (red pepper flakes or fresh), peas (frozen)
• Dairy/Eggs: Eggs (if using)
• Pantry: Cooked jasmine or long-grain rice, low-sodium soy sauce, rice vinegar, white pepper, neutral oil (canola/peanut), toasted sesame oil, toasted sesame seeds

Full Ingredients

Rice & Vegetables

• 4 cups day-old cooked jasmine or long-grain rice (680 g), cold and separated
• 1 cup small-diced carrots (140 g)
• 1 cup frozen peas (140 g), thawed and patted dry
• 6–8 scallions, sliced; whites and greens separated (about 1 cup total)

Soy–Ginger–Garlic Sauce

• 3 tbsp low-sodium soy sauce (45 ml)
• 1 tbsp fresh ginger, finely minced (12 g)
• 3 cloves garlic, minced (12 g)
• 2 tsp rice vinegar (10 ml)
• 1/4 tsp white pepper
• Optional: 1 tsp sugar (4 g) for balance

Protein (choose one)

• Egg Option: 3 large eggs, lightly beaten with a pinch of salt
• Tofu Option: 8 oz firm tofu (226 g), pressed 10 minutes and crumbled or diced 1/2-inch

Oil & Finish

• 2 tbsp neutral high-heat oil (canola or peanut), divided
• 1 tsp toasted sesame oil (5 ml)
• 1 tbsp toasted sesame seeds (white, black, or mixed)
• Optional heat: 1/2 tsp red pepper flakes or 1 tsp chili-garlic sauce

Step-by-Step Instructions

Step 1: Prep the rice so it fries, not steams

Use cold, day-old rice. Break up any clumps with clean hands or a fork. If your rice is freshly cooked, spread 4 cups on a baking sheet and chill uncovered in the fridge for 30 minutes (or 10 minutes in the freezer) to dry the surface starch—this is key for distinct, lightly crisp grains.

Step 2: Mix the sauce and chop the veggies

In a small bowl, whisk together soy sauce, minced ginger, minced garlic, rice vinegar, white pepper, and optional sugar. Keep this near the stove. Dice carrots into 1/4-inch pieces. Slice scallions, keeping whites and greens separate. Pat peas very dry so they don’t cool the pan.

Step 3: Preheat the wok and cook your protein

Heat a wok or 12-inch skillet on high until just smoking, about 2–3 minutes (wok surface roughly 425°F if measured). Swirl in 1 tsp neutral oil. For eggs: pour in beaten eggs and scramble in big, soft curds for 30–60 seconds; transfer to a plate. For tofu: add 1 tbsp neutral oil, then tofu in an even layer; sear undisturbed 3–4 minutes until golden, flip and cook 1–2 minutes more; transfer to a plate.

Step 4: Stir-fry aromatics and carrots

Add 1 tbsp neutral oil. Stir-fry the carrots and scallion whites over high heat for 2–3 minutes until crisp-tender. If using chili flakes or chili-garlic sauce, add now and cook 30 seconds until fragrant.

Step 5: Fry the rice

Add the remaining 1 tbsp neutral oil, then the cold rice. Spread it out and press gently to maximize contact. Cook undisturbed for 60–90 seconds to lightly char and dry the grains. Toss and stir-fry for 2 minutes, breaking up any remaining clumps.

Step 6: Sauce, peas, and protein back in

Pour the soy–ginger–garlic sauce around the edges of the pan (so it sizzles and reduces) and add the peas. Stir-fry 1–2 minutes until the rice is evenly coated and glossy. Return the scrambled eggs or tofu and toss to combine.

Step 7: Finish with sesame and scallions

Turn off the heat. Drizzle toasted sesame oil and fold in scallion greens. Taste and adjust with a pinch of salt or an extra splash of soy if needed. Sprinkle toasted sesame seeds over the top and serve immediately while hot and steamy.

Pro Tips

• Cold, dry rice is non-negotiable. If using fresh rice, chill it uncovered to drive off steam.
• High heat is your friend. Preheat the wok thoroughly for that light char and a hint of smoky “wok hei.”
• Keep ingredients dry to avoid steaming; pat peas and tofu dry.
• Don’t over-sauce. A modest amount keeps the rice fluffy and not soggy.
• For extra crisp bits, let the rice sit undisturbed in a thin layer for 30–45 seconds before each toss.

Variations

• Kimchi Fried Rice: Add 1 cup chopped kimchi with the carrots; swap 1 tbsp soy with kimchi juice; finish with nori flakes.
• Pineapple-Cashew: Stir in 1 cup diced pineapple and 1/3 cup roasted cashews in Step 6; reduce vinegar to 1 tsp.
• Mushroom Umami: Brown 8 oz sliced shiitake or cremini after Step 4 (2–3 min), then continue; add 1 tsp dark soy if you have it.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 4 days or freeze up to 2 months. Reheat in a hot skillet with 1 tsp oil over medium-high heat for 2–3 minutes, stirring, until steaming hot (165°F), or microwave covered for 1–2 minutes, then re-crisp briefly in a skillet. Make rice a day ahead: cook about 1 1/3 cups (255 g) dry jasmine rice to yield ~4 cups cooked; spread and chill uncovered before storing.

Nutrition (per serving)

Approximate for egg version: 405 calories; 11 g protein; 54 g carbohydrates; 15 g fat (2.5 g saturated); 3 g fiber; 980 mg sodium. Tofu version is similar in calories with slightly higher protein.