Vegetable Fried Rice
"The ultimate fridge-cleanout dinner. Day-old rice, a bag of frozen veggies, and ten minutes between you and a deeply satisfying bowl."
The Game Plan
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If you forgot to make rice yesterday, spread freshly cooked rice on a sheet pan and refrigerate uncovered for 30 minutes. You need dry, cold rice — fresh hot rice turns into a gummy, steamy mess in the wok.
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Heat the vegetable oil in a large wok or nonstick skillet over high heat until it's just starting to smoke. Add the frozen stir-fry vegetables and cook for 3–4 minutes, stirring frequently, until thawed and any moisture has evaporated. Move them to one side of the pan.
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Crack the eggs into the empty side of the wok and scramble them quickly into small curds, about 1 minute. Mix them into the vegetables.
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Add the garlic and ginger, stirring for 15 seconds until fragrant.
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Add the cold rice, breaking up any clumps with your spatula. Spread it in a single layer and let it sit without stirring for 30–45 seconds to get some crispiness on the bottom. Then toss and repeat. This is where the magic happens.
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Drizzle the soy sauce and rice vinegar over the rice and toss everything together. Cook for another 1–2 minutes.
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Remove from heat, drizzle with sesame oil, and toss one final time. Serve topped with green onions, white pepper, and sriracha if you like heat.
