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Vegetable Fried Rice with Sesame Ginger Sauce

A perfectly molded serving of Vegetable Fried Rice with carrots and peas, drizzled in a rich sauce.
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Make flavorful vegetable fried rice using day-old rice and top it with a bright, homemade sesame ginger sauce.

Ingredients

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

Instructions

  1. Prepare the sauce: Whisk together soy sauce, rice vinegar, grated ginger, honey/maple syrup, and sesame oil 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 beaten eggs and scramble until just cooked. Remove eggs and set aside.
  3. Add the remaining 1 tablespoon of oil to the wok. Add the onions and cook for 2 minutes until softened.
  4. Add the mixed vegetables and minced garlic. Stir fry for 3 to 4 minutes until vegetables are tender-crisp.
  5. Push the vegetables to one side of the wok. Add the cold rice to the empty side. Break up the rice with your spatula and let it cook undisturbed for 2 minutes to get slightly crispy.
  6. Mix the rice and vegetables together. Drizzle with 2 tablespoons of soy sauce and 1 teaspoon of toasted sesame oil. Stir fry for 1 minute to coat everything evenly.
  7. Return the scrambled eggs to the wok and mix well.
  8. Re-whisk the sauce mixture. Pour the sauce into the wok. Immediately pour the cornstarch slurry into the sauce mixture in the wok. Stir constantly until the sauce thickens slightly, about 30 seconds.
  9. Remove from heat and serve immediately.

Notes

  • Use cold, day-old rice for the best texture; fresh rice tends to clump and become mushy when fried.
  • For a vegan version, substitute the eggs with 1/2 cup of crumbled firm tofu, pressed dry.
  • If you prefer a thicker sauce, increase the cornstarch in the slurry to 1.5 teaspoons.

Nutrition

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