Print

Vegetable Fried Rice with Sesame Ginger Sauce

A close-up of flavorful Vegetable Fried Rice with Sesame Ginger Sauce, featuring bright green broccoli florets and orange carrots.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make flavorful homemade vegetable fried rice paired with a bright sesame ginger sauce. This recipe uses day-old rice for the best texture.

Ingredients

Scale
  • 3 cups cooked, cold day-old white rice
  • 1 tablespoon vegetable oil
  • 1 cup chopped carrots
  • 1 cup frozen peas and corn mix
  • 1 cup chopped broccoli florets
  • 3 cloves garlic, minced
  • 1 inch ginger, grated
  • 2 large eggs, lightly beaten
  • 3 tablespoons soy sauce (or tamari for gluten-free)
  • 1 teaspoon toasted sesame oil
  • For the Sauce:
  • 1/4 cup soy sauce (or tamari)
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1 teaspoon cornstarch mixed with 1 tablespoon cold water (slurry)

Instructions

  1. Prepare the Sauce: In a small bowl, whisk together the soy sauce, rice vinegar, honey or maple syrup, toasted sesame oil, grated ginger, and minced garlic. Set aside.
  2. Cook the Eggs: Heat 1 teaspoon of vegetable oil in a large skillet or wok over medium-high heat. Pour in the beaten eggs and scramble until just set. Remove the eggs from the skillet and set them aside.
  3. Stir-fry Vegetables: Add the remaining vegetable oil to the skillet. Add the carrots and broccoli. Stir-fry for 3 minutes until slightly tender. Add the peas and corn and cook for 1 minute more.
  4. Aromatics: Push the vegetables to one side of the skillet. Add the minced garlic and grated ginger to the empty space and cook for 30 seconds until fragrant. Mix the aromatics with the vegetables.
  5. Fry the Rice: Add the cold rice to the skillet. Break up any clumps with your spatula. Stir-fry for 4 to 5 minutes until the rice is heated through and slightly toasted.
  6. Combine: Return the scrambled eggs to the skillet. Pour the prepared sesame ginger sauce over the rice and vegetables. Stir quickly to coat everything evenly.
  7. Thicken Sauce: Pour the cornstarch slurry into the skillet. Stir constantly for about 1 minute until the sauce thickens slightly and coats the rice.
  8. Finish: Stir in the 1 teaspoon of toasted sesame oil. Serve immediately.

Notes

  • Use day-old, refrigerated rice for the best texture; fresh rice tends to become mushy when stir-fried.
  • You can substitute other firm vegetables like bell peppers or mushrooms for the carrots and broccoli.
  • For a vegan version, omit the eggs and use maple syrup in the sauce.

Nutrition

Find it online: https://hungryhearld.com/vegetable-fried-rice-with-sesame-ginger-sauce/