Print

Spring Vegetable Fried Rice

Colorful spring vegetable fried rice recipe with glossy sauce and crispy textures.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This vibrant one-pan dish is a quick and satisfying meal that celebrates spring produce. It features crisp asparagus, sweet peas, and fluffy scrambled eggs tossed with seasoned rice. Perfect for a weeknight dinner and even better as leftovers.

Ingredients

Scale
  • 3 cups cooked and cooled jasmine or long-grain white rice (day-old is ideal)
  • 2 tablespoons neutral oil (like avocado or vegetable), divided
  • 2 large eggs, lightly beaten
  • 1 cup asparagus, trimmed and cut into 1-inch pieces
  • 1 cup fresh or frozen peas (no need to thaw if frozen)
  • 3 green onions, thinly sliced (white and green parts separated)
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 3 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon rice vinegar
  • Salt and white pepper to taste
  • For serving: toasted sesame seeds, extra sliced green onion

Instructions

  1. Prep all ingredients before cooking. Chop vegetables, measure sauce, and beat eggs.
  2. Heat a large skillet or wok over medium-high heat. Add 1 tablespoon neutral oil. Pour in beaten eggs, let set briefly, then scramble until just cooked. Transfer to a plate.
  3. Add remaining 1 tablespoon oil to the hot skillet. Add asparagus and white parts of green onions. Stir-fry for 2-3 minutes until asparagus is bright green and tender-crisp.
  4. Add peas, garlic, and ginger. Cook for 60 seconds until fragrant.
  5. Crumble the cold rice into the skillet. Break up clumps and stir to coat with oil. Let cook undisturbed for 30-second intervals to get slightly crispy.
  6. Push rice to one side. Pour soy sauce, sesame oil, and rice vinegar into the empty space. Let sizzle a few seconds, then mix everything together.
  7. Return scrambled eggs to the pan and add green parts of onions. Toss until heated through. Taste and adjust seasoning with salt and white pepper.
  8. Serve topped with toasted sesame seeds and extra green onion.

Notes

Use cold, day-old rice for best texture. Recipe is highly adaptable; try adding other vegetables, tofu, or cooked chicken. Leftovers keep well for up to 4 days and taste even better the next day.

Nutrition

Find it online: https://www.stacksipsnack.com/spring-vegetable-fried-rice/