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Vegetable Fried Rice with Sesame Ginger Sauce

A molded serving of Vegetable Fried Rice with Sesame Ginger Sauce, topped with scallions and sesame seeds.
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Make flavorful homemade vegetable fried rice served with a bright sesame ginger sauce. This recipe uses day-old rice for the best texture.

Ingredients

Scale
  • 3 cups cold, day-old cooked white rice
  • 2 tablespoons vegetable oil, divided
  • 1 cup chopped carrots
  • 1 cup frozen peas and corn mix
  • 1 cup chopped broccoli florets
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 large eggs, lightly beaten
  • 3 tablespoons soy sauce (or tamari for gluten-free)
  • 1 teaspoon toasted sesame oil
  • 2 green onions, sliced, for garnish
  • For the Sesame Ginger 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 Sesame Ginger Sauce: Whisk together soy sauce, rice vinegar, honey/maple syrup, sesame oil, grated ginger, and minced garlic in a small bowl. Set aside.
  2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the carrots and broccoli. Stir fry for 3 minutes until slightly tender. Add the peas and corn and cook for 1 more minute. Remove the vegetables from the skillet and set aside.
  3. Add the remaining 1 tablespoon of vegetable oil to the skillet. Pour in the beaten eggs and quickly scramble until just set. Remove the eggs and chop them roughly. Set aside.
  4. Add the minced garlic and grated ginger to the skillet. Cook for 30 seconds until fragrant.
  5. Add the cold rice to the skillet. Break up any clumps with your spatula. Stir fry the rice for 3 to 4 minutes until it heats through and begins to toast slightly.
  6. Return the cooked vegetables and scrambled eggs to the skillet with the rice. Add the 3 tablespoons of soy sauce and 1 teaspoon of toasted sesame oil. Toss everything together to combine and heat through for 2 minutes.
  7. Prepare the sauce thickener: Pour the sauce mixture into a small saucepan. Bring to a simmer over medium heat. Whisk in the cornstarch slurry. Cook, stirring constantly, until the sauce thickens, about 1 minute. Remove from heat immediately.
  8. Serve the fried rice immediately, drizzling the prepared Sesame Ginger Sauce over the top. Garnish with sliced green onions.

Notes

  • Using cold, day-old rice prevents the rice from becoming mushy when stir frying.
  • For a vegan version, omit the eggs and use maple syrup in the sauce.
  • You can substitute other firm vegetables like bell peppers or mushrooms for the carrots and broccoli.

Nutrition

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