Sesame Soy Fried Rice with Carrots and Snap Peas

There’s something incredibly comforting about a bowl of fried rice. This version brings together tender carrots, crisp sugar snap peas and a savory-sweet sesame soy sauce that coats every grain of jasmine rice. The pan-crisped rice adds a delightful texture, while a drizzle of sriracha mayo gives it a spicy kick.

Perfect as a quick weeknight dinner or a satisfying lunch, this dish is packed with flavor and comes together in just 30 minutes. It’s a vegetarian take on a classic that you’ll find yourself craving again and again.

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Ingredients

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

6 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

4 ounce Sugar Snap PeasView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the jasmine rice according to package directions. Once cooked, spread it on a baking sheet to cool slightly.
2. While the rice cooks, prepare the vegetables. Peel and dice the carrot into small cubes. Trim the sugar snap peas and cut them into bite-sized pieces. Mince the garlic and grate the ginger. Thinly slice the scallions, separating the white and green parts.
3. In a small bowl, whisk together the mayonnaise and sriracha to make the sriracha mayo. Set aside.
4. In another small bowl, combine the sweet soy glaze, rice wine vinegar, sesame oil and sugar. Stir until the sugar dissolves.
5. Heat a large skillet or wok over high heat. Add the cooking oil and swirl to coat. Add the white parts of the scallions, garlic and ginger. Stir-fry for 30 seconds until fragrant.
6. Add the diced carrot and snap peas. Stir-fry for 2-3 minutes until the vegetables are tender-crisp.
7. Add the cooked rice to the skillet. Pour the soy glaze mixture over the rice. Stir-fry everything together for 2-3 minutes, breaking up any clumps, until the rice is well coated and slightly crispy.
8. Season with salt and pepper to taste. Remove from heat.
9. Serve the fried rice in bowls. Drizzle with the sriracha mayo and garnish with the green parts of the scallions.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can use any long-grain rice like basmati or regular white rice. Brown rice will work but may require a longer cooking time.

Is this recipe vegan?

This recipe contains mayonnaise (which typically has eggs) and sweet soy glaze (which may have wheat). To make it vegan, use vegan mayo and a gluten-free soy sauce 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 skillet over medium heat until warmed through.