Chen's Vegetable Fried Rice with Ginger Scallion Oil
A fragrant and colorful fried rice dish featuring crisp vegetables, aromatic ginger, and a light soy-based sauce, inspired by Asian culinary traditions. This asian-inspired asian (vegetarian, vegan) ready in about 37 minutes pairs cooked jasmine rice, carrots, frozen peas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 cups cooked jasmine rice
- 1/2 cup carrots
- 1/2 cup frozen peas
- 4 scallions
- 2 cloves garlic
- 1 tbsp fresh ginger
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 2 tbsp vegetable oil
- 1 tsp sesame seeds
- 1 tsp cornstarch
- 1 tbsp water
Instructions
- Step 1: Dice 1/2 cup carrots into 1/4-inch pieces. Thinly slice 4 scallions (reserve green tops for garnish), mince 2 garlic cloves, and grate 1 tbsp fresh ginger.
- Step 2: Heat 2 tbsp vegetable oil in a large skillet or wok over high heat. Add carrots and cook for 3 minutes until slightly tender. Add frozen peas and cook for 1 minute until thawed.
- Step 3: Add 3 cups cooked jasmine rice, breaking up any clumps. Stir-fry for 2 minutes until rice is heated through. Push rice to the sides of the pan.
- Step 4: In the center of the skillet, add 1 tbsp sesame oil, 2 minced garlic cloves, and 1 tbsp grated ginger. Cook for 30 seconds until fragrant, then mix into the rice.
- Step 5: In a small bowl, whisk 2 tbsp soy sauce with 1 tsp cornstarch and 1 tbsp water. Pour over rice, stirring constantly until sauce thickens and coats the rice evenly (about 1 minute). Sprinkle with 1 tsp sesame seeds and reserved scallion greens before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Chen's Vegetable Fried Rice with Ginger Scallion Oil take to make?
Total time is about 37 minutes (25 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Chen's Vegetable Fried Rice with Ginger Scallion Oil?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cooked jasmine rice from drying out.
Can I substitute ingredients in Chen's Vegetable Fried Rice with Ginger Scallion Oil?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Chen's Vegetable Fried Rice with Ginger Scallion Oil for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Chen's Vegetable Fried Rice with Ginger Scallion Oil vegetarian?
Yes — this recipe is tagged vegetarian, vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Made this for my family and everyone asked for the recipe.
- ★★★★★
So much better than takeout. We'll never order asian delivery again.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
