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Easy Kosher Vegetable Fried Rice with Soy Sauce - Asian recipe
I've been making this vegetable fried rice for years, and it's become one of those weeknight staples I can whip up without even thinking about it. The beauty of this dish is how it transforms leftover rice into something completely satisfying. You know how takeout fried rice always seems so elusive to recreate at home? This version finally cracked the code for me. The secret really comes down to using day-old rice. Fresh rice gets mushy and clumpy in the wok, but rice that's been sitting in your fridge overnight has just the right texture. Those grains separate beautifully and get that slightly chewy bite that makes restaurant fried rice so good. I learned this trick from my neighbor who grew up in Taiwan, and it changed everything about how I approach this dish. What I love about this recipe is how flexible it is. I've used whatever vegetables were hanging out in my crisper drawer, from bell peppers and snap peas to mushrooms and baby corn. The soy sauce base stays the same, but you can really make it your own depending on what you have on hand. The key is cutting everything roughly the same size so it cooks evenly in that hot pan. This makes a perfect side dish for shabbat dinner alongside roasted chicken or fish. But honestly, I eat it as a main dish most of the time with some extra scrambled eggs folded in. It reheats beautifully for lunch the next day too.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Asian
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 3 cups cooked jasmine rice preferably day-old and chilled
  • 3 tablespoons vegetable oil divided
  • 3 large eggs lightly beaten
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 1 large carrot diced small
  • 1 cup frozen peas thawed
  • 1 red bell pepper red bell pepper diced
  • 3 green onions green onions sliced thin
  • 3 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon sugar
  • 1/4 teaspoon black pepper

Method
 

  1. Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Pour in the beaten eggs and scramble until just set. Transfer to a plate and set aside.
  2. Add remaining 2 tablespoons oil to the same pan. Add the diced onion and cook for 2 minutes until it starts to soften.
  3. Add the garlic and ginger, stirring constantly for 30 seconds until fragrant.
  4. Add the carrot and bell pepper to the pan. Stir-fry for 2-3 minutes until the vegetables are crisp-tender.
  5. Add the chilled rice to the pan, breaking up any clumps with your spatula. Stir-fry for 2-3 minutes until the rice is heated through and starting to get a little crispy.
  6. Add the peas and scrambled eggs back to the pan. Drizzle with soy sauce, sesame oil, sugar, and black pepper.
  7. Stir everything together for another minute until well combined and heated through. Remove from heat and sprinkle with sliced green onions before serving.

Notes

For best results, use rice that's been cooked and refrigerated at least 4 hours or overnight. Fresh rice will get mushy and won't separate properly. You can substitute any vegetables you have on hand - mushrooms, snow peas, baby corn, or broccoli all work well. Just keep the pieces roughly the same size for even cooking.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 6g 8%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg
Sodium 820mg 36%
Dietary Fiber 4g 14%
Total Sugars 6g
Protein 8g 16%
*Percent Daily Values are based on a 2,000 calorie diet.