Spring is here! In honor of a new season, here’s blossomed-shaped fried rice! 🌸 This recipe is a celebration of spring with vibrant veggies and a touch of spice. Perfect for a quick and colorful meal, it’s easy to make and can be enjoyed as-is or topped with extra chili oil or sesame seeds.
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Chop the spinach, sugar snap peas, green onions, and carrots. Mince the garlic and grate the ginger.
In a large pan or wok over medium-high heat, add the neutral oil.
Add garlic, ginger, and the white parts of the green onions. Stir-fry for 30 seconds until fragrant.
Toss in carrots and sugar snap peas. Stir-fry for 2-3 minutes until slightly softened.
Scramble egg (if using) – Push veggies to one side, crack in the egg, and scramble until fully cooked.
Add the rice, soy sauce, rice vinegar, and chili oil. Stir-fry everything together for 2-3 minutes until well coated.
Stir in chopped spinach and the green parts of the green onions. Cook for another minute until the spinach wilts.
Enjoy as-is or top with extra chili oil or sesame seeds.
Use day-old rice for the best texture in fried rice, as it’s less sticky and easier to stir-fry.
Adjust the soy sauce and chili oil to your taste preferences for a milder or spicier dish.
For added crunch, garnish with toasted sesame seeds or chopped nuts.
If you prefer a vegan version, skip the egg and add tofu or tempeh for protein.
Make sure to prep all your ingredients before starting to cook, as stir-frying is a quick process.
Can I use fresh rice instead of day-old rice?
Yes, but day-old rice is recommended as it’s less sticky and holds up better during stir-frying.
Can I make this recipe vegan?
Absolutely! Skip the egg and add tofu or tempeh for protein.
What other vegetables can I use?
You can use bell peppers, broccoli, mushrooms, or zucchini for added variety.
How can I make this dish spicier?
Increase the amount of chili oil or add a pinch of red pepper flakes.
Can I store leftovers?
Yes, store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave.
Sandra is the face behind @SaffronandTarragon who shares approachable, globally-inspired recipes with practical tips and honest, relatable moments.
