8-Min Vegetable Fried Rice Recipe
Vegetable Fried Rice is light, fluffy, and packed with eggs, crisp vegetables, and savory soy sauce flavor—all ready in 8 minutes.
Ingredients
- 3 cups overnight jasmine rice
- 2 tablespoons cooking oil, separated
- ½ cup carrots, thinly sliced
- ½ cup cabbage, thinly sliced
- 3 cloves garlic, minced
- 2 large eggs, beaten
- Pinch of white pepper
- 2 tablespoons soy sauce
- ½ cup bean sprouts
- 2 stalks scallions, thinly chopped
Instructions
- To prepare the ingredients: Cut the carrots, cabbage, garlic, and scallions. In a bowl, crack the eggs and beat them.
- To prepare the rice: Use overnight jasmine rice for the best texture. If using freshly steamed rice, cook it with a 1:1 rice-to-water ratio or slightly less water than usual. Once cooked, spread it on a plate and let it air-dry for at least 15 minutes before stir-frying.
- To stir-fry the vegetables: In a wok over high heat, add 1 tablespoon of cooking oil. Add the carrots, cabbage, and garlic. Stir-fry for about 30 seconds until aromatic. Remove and set aside.
- To stir-fry the eggs and rice: In the wok over high heat, add the remaining 1 tablespoon of cooking oil. Add the beaten eggs and stir-fry until partially cooked. Add the rice and stir-fry for about 2 minutes, breaking up any clumps so the grains separate. Season with soy sauce and white pepper, and mix well.
- To finish the fried rice: Return the carrots, cabbage, and garlic to the wok. Lastly, add the bean sprouts and scallions. Toss for about 30 seconds until everything is evenly combined. Serve hot.
Video
Notes
Use overnight rice: Cold, day-old rice is firmer and easier to stir-fry into separated grains.
Freshly steamed rice works too: Cook it with a 1:1 rice-to-water ratio or slightly less water, then spread it out and let it air-dry for at least 15 minutes before stir-frying.
Rice texture: Long-grain rice gives the fluffiest texture, medium-grain rice is softer, and short-grain rice is stickier and chewier.
High heat is key: Stir-fry over high heat so the rice fries quickly instead of steaming.
Cook vegetables first: Stir-frying the vegetables separately helps keep extra moisture away from the rice.
Add bean sprouts last: This keeps them fresh and crunchy.
Customize: Add peas, corn, mushrooms, chili oil, or your favorite protein.
Protein swap: Add shrimp, chicken, beef, pork, tofu, crab meat, or extra eggs.