Easy Vegetarian Egg Fried Rice (15 Minutes)

I’m Emily — mom of three, perpetual multitasker, and firm believer that leftover rice deserves a second life. This recipe was born on a Tuesday night when I opened the fridge to find exactly one container of day-old jasmine rice, a handful of vegetables, and three kids asking “what’s for dinner?” fifteen minutes before bedtime. What started as a desperate fridge clean-out became the most requested meal in our house. My oldest calls it “the rainbow rice,” my middle kid just wants extra eggs, and my youngest picks out every single pea (but still asks for seconds). It’s fast, it’s colorful, and it turns forgotten leftovers into something the whole family fights over. If you’ve got cold rice sitting in your fridge right now, tonight’s the night.

aka The Leftover Rice Rescue

Ingredients

• 3 cups cooked jasmine rice (day-old or cooled, from ~1.5 cups dry)
• 3 large eggs, beaten
• 2 tbsp avocado oil (divided)
• 1 tbsp sesame oil
• 3 tbsp coconut aminos
• 1 cup diced carrots
• 1 cup frozen peas
• 1 red bell pepper, diced
• 4 green onions, sliced (white and green parts separated)
• 3 cloves garlic, minced
• 1 inch fresh ginger, grated
• 1 tsp rice vinegar
• Sesame seeds for garnish
• Sea salt and white pepper to taste

Instructions

1. Heat your wok. Place a large wok or skillet over high heat until it’s smoking hot. Add 1 tablespoon of avocado oil and swirl to coat.
2. Scramble the eggs first. Pour in the beaten eggs and scramble quickly, breaking them into small pieces — about 30 seconds. Transfer to a plate and set aside.
3. Cook the veggies. Add the remaining tablespoon of avocado oil to the wok. Toss in the diced carrots and white parts of the green onions. Stir-fry for 2 minutes, then add the bell pepper, frozen peas, garlic, and ginger. Cook for another 1–2 minutes until fragrant and tender-crisp.
4. Add the cold rice. Push the veggies to one side and add the day-old rice directly to the hot wok. Press it flat against the surface and let it sizzle without stirring for 30 seconds — this is how you get that restaurant-style crispiness.
5. Season around the edges. Drizzle the coconut aminos around the edges of the wok (not directly on the rice) so it sizzles and caramelizes before mixing in. Add the sesame oil and rice vinegar. Toss everything together.
6. Toss the eggs back in. Return the scrambled eggs to the wok and fold them through the rice. Season with sea salt and white pepper to taste.
7. Garnish and serve. Top with sliced green onion tops and a generous sprinkle of sesame seeds. Serve immediately while it’s piping hot.

Tips from Emily

• Day-old rice is the secret. Freshly cooked rice has too much moisture and will turn your fried rice into steamed mush. Cook it the night before, or spread hot rice on a sheet pan and refrigerate for at least an hour.
• Don’t crowd the wok. If your wok is small, cook in batches. Overcrowding drops the temperature and you’ll end up with soggy rice instead of crispy, golden perfection.
• High heat is non-negotiable. Fried rice needs intense, fast heat. If your wok isn’t smoking before the oil goes in, it’s not ready.
• Coconut aminos keep it light. They’re a great soy-free alternative with a slightly sweeter, milder flavor that my kids love.