Crispy Sesame Soy Fried Rice with Carrots, Snap Peas and Sriracha Mayo

There’s something incredibly comforting about a bowl of fried rice and this vegetarian version is no exception. With tender carrots, crisp snap peas and a tantalizing sesame soy sauce, every bite is a symphony of flavors and textures. The rice gets perfectly crispy in the pan, adding a delightful crunch that you’ll crave again and again.

Topped with a fried egg and a drizzle of spicy Sriracha mayo, this dish is a complete meal that’s both satisfying and easy to make. Whether you’re looking for a quick weeknight dinner or a flavorful lunch, this fried rice recipe is sure to become a favorite.

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Ingredients

6 ounce CarrotsView ingredient guideLike ingredientDislike ingredient

4 ounce Sugar Snap PeasView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

2 unit EggsView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Trim, peel and dice carrots into ¼-inch pieces. Remove strings from snap peas and halve crosswise on a diagonal. Peel and mince or grate ginger. Peel and mince garlic. Trim and thinly slice scallions, separating whites from greens.
2. In a small pot, combine rice, 1¼ cups water (2¼ for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce to low simmer. Cook until tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. In a small bowl, combine sweet soy glaze, half the sesame oil, half the vinegar and 1 tsp sugar. (For 4 servings, use all the sesame oil, all the vinegar and 2 tsp sugar.) In a separate small bowl, combine mayonnaise with Sriracha to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
4. Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add carrots; season with salt and pepper. Cook, stirring, until slightly tender, 4-5 minutes. Add snap peas and cook until slightly tender, 1-2 minutes. Add ginger, garlic and scallion whites; cook until fragrant, 30-60 seconds. Stir in sesame soy mixture. Cook, stirring, until sauce has thickened and veggies are coated, 1-2 minutes more. Turn off heat; transfer veggie mixture to a large bowl. Wipe out pan.
5. Heat a drizzle of oil in the same pan over medium-high heat. Add cooked rice to pan. Cook, without stirring, until slightly crispy on bottom, 2-3 minutes. Add veggie mixture and stir to combine. Season with salt and pepper to taste. Press into an even layer; cook until rice is slightly crispy, 1-2 minutes more. Turn off heat. Optional: Heat a drizzle of oil in a medium, preferably nonstick, pan over medium-high heat. Once hot, crack two eggs into pan and cover. Fry eggs to preference. Season with salt and pepper.
6. Divide veggie fried rice between bowls; top each with a fried egg (if using). Drizzle with Sriracha mayo, garnish with scallion greens and serve.

Recipe Tips

FAQ

Can I use brown rice instead of jasmine rice?

Yes, but you may need to adjust the cooking time and water ratio. Brown rice typically requires more water and a longer cooking time.

Is this recipe vegan?

The recipe as written includes eggs and mayonnaise, but you can make it vegan by omitting the fried egg and using a vegan mayo alternative.

How do I store leftovers?

Store leftover fried rice in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave until hot.