Chili Lime Vegetable Fried Rice (Printable)
Zesty chili-lime fried rice with crisp vegetables and scallions, ready in 30 minutes for an easy weeknight meal.
# What You’ll Need:
→ Rice
01 - 3 cups cold, cooked jasmine or long-grain rice, grains separated
→ Vegetables
02 - 1 cup diced carrots
03 - 1 cup diced red or yellow bell pepper
04 - 1 cup sliced snap peas
05 - 1 cup finely chopped broccoli florets
→ Aromatics
06 - 4 scallions, sliced, white and green parts separated
07 - 3 cloves garlic, minced
08 - 1 inch fresh ginger, grated
→ Sauce and Seasonings
09 - 2 tablespoons soy sauce or tamari
10 - 1 tablespoon fresh lime juice, plus extra lime wedges for serving
11 - 1 teaspoon lime zest
12 - 1 to 2 teaspoons chili paste or sriracha, to taste
13 - 1 tablespoon toasted sesame oil
14 - 1 tablespoon vegetable oil
15 - Salt and freshly ground black pepper, to taste
→ Garnish
16 - 2 tablespoons chopped fresh cilantro (optional)
17 - Toasted sesame seeds (optional)
# How-To Steps:
01 - Dice carrots and bell pepper, slice snap peas, chop broccoli florets, slice scallions separating white and green parts, mince garlic, and grate fresh ginger.
02 - Heat the vegetable oil in a large wok or deep skillet over medium-high heat.
03 - Add the white parts of scallions, minced garlic, and grated ginger. Sauté for about 1 minute until fragrant.
04 - Add diced carrots, bell pepper, chopped broccoli, and snap peas. Stir-fry for 3 to 4 minutes until vegetables are crisp-tender.
05 - Increase heat to high and add the cold, separated rice. Break up any clumps and stir-fry for 2 to 3 minutes until heated through and slightly crispy.
06 - Drizzle soy sauce, fresh lime juice, lime zest, and chili paste over the mixture. Stir well to evenly coat all ingredients.
07 - Add toasted sesame oil and toss thoroughly to combine.
08 - Remove from heat, fold in green scallion tops, and garnish with chopped cilantro and toasted sesame seeds as desired. Serve immediately with lime wedges.
# Expert Advice:
01 -
- That zingy lime-and-chili combo will wake up your taste buds in the best possible way – I swear it’s my secret weapon for bland weeknights.
- The veggies stay crisp and vibrant, and the whole dish comes together shockingly fast – no boring, mushy fried rice here.
02 -
- Don’t try to make this with freshly cooked rice—trust me, mush is inevitable.
- Mixing the scallion greens in just after cooking preserves their color and flavor so much better than stirring them in from the start.
03 -
- If you forgot to prep your rice earlier, spread hot cooked rice on a tray to cool and dry out quickly before frying.
- Stir-fry with big, deliberate motions—don’t be timid; movement helps keep the rice from sticking and gives those glorious crispy edges.