Vietnamese Vegetable Fried Rice
Fragrant jasmine rice tossed with carrots, peas, and scallions in a wok, finished with soy sauce and sesame oil. Light, satisfying, and ready in 15 minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 320
- Protein
- 6g
Ingredients
- 2 cups cooked jasmine rice, chilled or at room temperature
- 1 medium carrots, peeled
- ¾ cup frozen peas
- 3 stalks scallions
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
Instructions
- 1
Place the carrot on a cutting board with the pointy end away from you. Slice it crosswise into thin coins about 1/8-inch thick, like slicing a pencil into discs.
- 2
Hold a scallion on the cutting board and slice it crosswise into 1/4-inch pieces, from the white root end all the way through the green top, like cutting green onion rings.
- 3
Repeat with the remaining 2 scallions.
- 4
Set a large skillet or wok over medium-high heat and wait 1 minute until the bottom feels hot when you hold your hand briefly above it (about 2 inches up).
- 5
Pour 2 tablespoons of neutral oil into the hot pan, then swirl it to coat the bottom evenly; the oil should shimmer and slide quickly when you tilt the pan.
- 6
Add the carrot coins and stir them constantly for 2 minutes until they soften slightly and the edges turn golden.
- 7
Pour in the frozen peas and stir everything together for 1 minute until the peas are no longer icy and the pan is very hot again.
- 8
Add all 2 cups of the cooked rice to the pan, breaking up any clumps with the back of a wooden spoon as you stir.
- 9
Stir everything together over medium-high heat for 2 minutes until the rice is heated through and grains are separated, not clumped together.
- 10
Pour in the 2 tablespoons of soy sauce and stir for 30 seconds until the rice is evenly coated and the pan smells savory.
- 11
Drizzle the 1 tablespoon of sesame oil over the rice and stir for 20 seconds until you no longer see any oil pooling at the bottom.
- 12
Remove the skillet from heat, then scatter all the scallion pieces on top of the rice.
Tools you’ll need
- 14-inch wok or large skillet
- wooden spoon
- cutting board
- chef's knife
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