Umami-Packed Garlic Fried Rice with Vegetables
Day-old rice is the essential starting point for this garlic fried rice — its lower moisture content lets the grains crisp and separate properly in a hot pan rather than steam together. Plenty of garlic, mixed vegetables, and soy-based seasoning build layers of savory flavor in about 30 minutes. It works as a standalone dinner or as a side alongside grilled meat or fish.
Equipment
- Wok or large non-stick skillet
- Sharp chef's knife
- Cutting board
- Spatula or wooden spoon
- Small mixing bowl
Ingredients
- 3 tablespoons vegetable oil high-smoke point like canola or peanut oil
- 5 cloves garlic minced finely
- 1 cup yellow onion finely diced
- 1 cup carrot peeled and diced small
- 3 cups day-old jasmine rice cold and fluffed; any long-grain rice works
- 1 cup frozen peas thawed
- 2 tablespoons low-sodium soy sauce or tamari for gluten-free
- 1 tablespoon oyster sauce optional, for depth
- 1 teaspoon toasted sesame oil adds aromatic finish
- 2 large eggs beaten
- 2 stalks green onions thinly sliced for garnish
Instructions
- Heat a wok or large non-stick skillet over medium-high heat (375°F / 190°C). Add 2 tablespoons of vegetable oil and the minced garlic. Stir-fry for 30 seconds until fragrant but not browned.
- Add diced onions and carrots. Sauté for 4–5 minutes until carrots are tender and onions translucent, stirring frequently to prevent burning.
- Push the vegetables to one side of the pan. Add 1 tablespoon of oil to the cleared space, then pour in the beaten eggs. Let them set slightly, then scramble gently and mix into the vegetables.
- Add cold rice, peas, and toss to combine with the egg and veggie mix. Press down gently to crisp the rice slightly on the bottom, then stir after 1-2 minutes to achieve texture.
- Drizzle in soy sauce, oyster sauce, and sesame oil. Stir-fry everything for another 2–3 minutes until evenly seasoned and aromatic.
- Taste and adjust with extra soy sauce if preferred. Turn off the heat and fold in sliced green onions just before serving.
Notes
- To make this vegan, omit eggs and oyster sauce, and add diced tofu or mushrooms for protein and umami.
- Substitute cauliflower rice for a low-carb version—add it last and cook briefly to avoid sogginess.
- Use day-old rice as fresh rice will be too moist and sticky—spread freshly cooked rice on a tray and freeze for 15 minutes as a workaround.
Nutrition
Calories: 717kcalCarbohydrates: 126gProtein: 17gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 93mgSodium: 480mgPotassium: 506mgFiber: 6gSugar: 6gVitamin A: 5819IUVitamin C: 22mgCalcium: 97mgIron: 3mg
Tried this recipe?Rate this recipe !
