Vegetable Fried Rice


  • 5 cups jasmine rice, day old, cold
  • 5 tbs butter
  • 2 tsp canola oil
  • 3 cloves garlic, crushed
  • 2 tsp fresh ginger, grated
  • 1 cup chopped onion, minced
  • 1 cup scallions, white and green parts, sliced thinly on a bias
  • 1 cup carrots, minced
  • 1 cup fresh bean sprouts
  • 3 tbs sesame seeds toasted
  • Kosher salt and white pepper to taste
  • 6 tbs soy sauce
  • 4 eggs


  • Place sesame seeds on a baking sheet and toast in a 350 degree oven for about 15 minutes or until the become lightly browned. Remove from oven and set aside.
  • In a large skillet or wok, using medium high heat melt the butter add the oil, then add the garlic ginger and onions and saute until slightly softened. About 2 minutes.
  • Add the scallions, bean sprouts and carrots and stir fry for another 1 minute.
  • Add the cold rice and soy sauce and combine until the rice becomes slightly brown and crispy.
  • Push the mixture to the side of the wok or skillet and add the eggs and scramble.
  • Once the eggs are scrambled combine with the rice mixture.
  • Season with a little salt and white pepper.
  • Add sesame seeds and serve.

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