Veggie Fried Rice Recipe


  • 6 Cups of Cooked White Rice
  • 1 Tablespoon Vegetable Oil
  • ½ Cup Finely Chopped Onion
  • ½ Cup Chopped Carrots
  • ½ Cup Chopped Red Bell Pepper
  • ½ Cup Frozen Peas
  • 2 Teaspoons of Minced Garlic
  • 2 Eggs Lightly Beaten
  • 3 Tablespoons of Soy Sauce
  • 1 Tablespoon of Toasted Sesame Oil
  • Salt and Pepper
  • Garnish:
  • ½ Cup Green Onions, sliced
  • ¼ Cup Sesame Seeds


  1. Heat the Calphalon Premier™ Hard Anodized Nonstick 13” Flat Bottom Wok over medium high heat. Add the vegetable oil, onion and carrots to the wok, cook 3-5 minutes or until softened.
  2. Stir in the red bell pepper and cook 2-3 minutes more. Add the garlic and cook for 30 seconds. Season to taste with salt and pepper.
  3. Remove the vegetables from the wok, place them on a plate and cover to keep warm.
  4. Pour the remaining oil into the wok. Add the eggs and cook, stirring occasionally and breaking up with a spatula until the eggs are scrambled and cooked through. Season with salt and pepper.
  5. Add the rice, reserved cooked veggies and frozen peas to the wok.
  6. Stir in the soy sauce and sesame oil and mix gently until everything is thoroughly combined and warmed through, approx. 2-3 minutes.
  7. Season to taste with salt and pepper, add more soy sauce if desired. Serve immediately, sprinkled with sliced green onions and sesame seeds.
Side Dishes