Pin It There's something magical about transforming simple, everyday ingredients into a colorful, satisfying meal that brings joy to the table. This Veggie-Packed Fried Rice with Spring Peas and Carrots is exactly that kind of dish—vibrant, wholesome, and bursting with fresh flavors. Whether you're looking for a quick weeknight dinner or a delicious way to use up leftover rice, this Asian-inspired recipe delivers on taste, nutrition, and ease. With tender spring peas, sweet carrots, and aromatic ginger and garlic, every bite is a celebration of fresh vegetables and bold, savory flavors.
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The secret to perfect fried rice lies in using cold, day-old rice that fries up light and fluffy rather than clumpy and mushy. Combined with the crisp-tender vegetables, savory soy sauce, and aromatic sesame oil, this dish achieves that authentic wok-tossed flavor you'd expect from your favorite restaurant. It's comfort food that also happens to be healthy, making it an ideal choice for busy families and anyone seeking a nourishing meal without spending hours in the kitchen.
Ingredients
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- 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
For the best texture, always use leftover rice that has been refrigerated overnight. Freshly cooked rice tends to be too moist and can turn mushy when stir-fried. If you must use fresh rice, spread it on a baking sheet and refrigerate for at least an hour to dry it out. When stir-frying, keep the heat high and work quickly to achieve that characteristic smoky, wok-kissed flavor. Make sure all your ingredients are prepped and ready before you start cooking, as fried rice comes together very quickly once you begin.
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Varianten und Anpassungen
This recipe is wonderfully versatile and welcomes creative adaptations. For extra protein, add cubed tofu or tempeh (sauté before adding to rice), or try edamame or chickpeas. Swap in other seasonal vegetables as desired—broccoli florets, diced zucchini, snap peas, or mushrooms all work beautifully. For a vegan version, simply omit the eggs or substitute with scrambled tofu seasoned with a pinch of turmeric for color. If you prefer more heat, increase the sriracha or add fresh sliced chilies. For a Thai-inspired twist, finish with a squeeze of lime juice and fresh cilantro.
Serviervorschläge
This Veggie-Packed Fried Rice shines as a standalone main dish, but it also pairs beautifully with other Asian-inspired favorites. Serve it alongside sweet and sour tofu, crispy spring rolls, or a simple cucumber salad dressed with rice vinegar. For a heartier meal, top each serving with a fried egg (sunny-side up) or serve with miso soup on the side. Garnish generously with sliced green onions, sesame seeds, and a drizzle of extra sesame oil for an elegant presentation. Leftovers keep well in the refrigerator for up to three days and reheat wonderfully in a hot skillet.
Pin It This Veggie-Packed Fried Rice with Spring Peas and Carrots proves that healthy, delicious meals don't have to be complicated or time-consuming. With its beautiful colors, satisfying textures, and bold flavors, it's a recipe you'll return to again and again. Whether you're cooking for your family, meal prepping for the week, or simply craving something wholesome and tasty, this fried rice delivers every time. Enjoy the simplicity, savor the freshness, and make it your own with your favorite seasonal vegetables and creative additions.
