Sesame Soy Fried Rice with Crispy Veggies and Fried Egg

There’s something so comforting about a bowl of fried rice and this vegetarian version delivers on every level. Tender carrots and crisp sugar snap peas are stir-fried with garlic and ginger, then tossed with fluffy rice and a sweet-savory sesame soy glaze. The finishing touch? A golden fried egg with a runny yolk and a drizzle of spicy sriracha mayo.

This dish comes together in just 30 minutes, making it perfect for a weeknight dinner that feels special. The combination of textures-from the crispy rice to the tender veggies and creamy egg-creates a symphony of flavors you’ll crave again and again.

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Ingredients

1 unit Microwavable RiceView ingredient guideLike ingredientDislike ingredient

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

2 unit EggsView 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

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) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the rice according to package directions. Fluff and set aside.
2. While the rice cooks, prepare the vegetables: peel and dice the carrot into small cubes. Trim the snap peas and cut into bite-sized pieces. Mince the garlic and grate the ginger. Slice the scallions, separating 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, sugar and a pinch of black pepper. Stir until sugar dissolves.
5. Heat a large nonstick skillet or wok over medium-high heat. Add the cooking oil and sesame oil. Once hot, 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, breaking up any clumps. Pour the soy glaze mixture over the rice and stir-fry for 2 minutes, ensuring everything is well coated and the rice is heated through. Season with salt and pepper to taste. Transfer the fried rice to serving bowls.
8. In the same skillet, melt the butter over medium heat. Crack the eggs into the skillet and fry until the whites are set but the yolks are still runny, about 2-3 minutes. Season with a pinch of salt.
9. Place a fried egg on top of each bowl of fried rice. Drizzle with sriracha mayo and garnish with the green parts of the scallions. Serve immediately.

Recipe Tips

FAQ

Can I use leftover rice instead of microwavable rice?

Absolutely! Leftover rice works great and often yields a better texture. Use about 2 cups of cooked rice.

Is this recipe gluten-free?

It can be if you use gluten-free soy sauce or tamari instead of sweet soy glaze. Check labels to ensure all ingredients are gluten-free.

Can I make this dish vegan?

Yes! Omit the eggs and use a vegan mayo substitute. The rest of the ingredients are plant-based.