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If you are looking for a vibrant and comforting dish that bursts with fresh flavors and satisfying textures, this Leek and Pea Fried Rice Recipe has got you covered. It combines tender leeks, sweet peas, and perfectly scrambled eggs with nutty brown rice, all tossed in a savory blend of soy sauce and a splash of rice wine vinegar. This fried rice is not just a quick weeknight go-to but also a celebration of simple ingredients that work together to create a beautifully balanced, wholesome meal.
Ingredients You’ll Need
Every ingredient in this Leek and Pea Fried Rice Recipe is chosen with purpose — they’re simple, yet each one plays a crucial role in building layers of flavor, adding texture, or bringing a splash of color to your plate.
- 4 eggs, beaten: Eggs add protein and a delicate, fluffy texture that wraps around the rice perfectly.
- 2 tablespoons canola oil: A neutral oil that gives a lovely sear without overpowering the flavors.
- 2 leeks, thinly sliced (white and light green parts only): Leeks bring a gentle onion-like sweetness that elevates the whole dish.
- 1/2 yellow onion, finely chopped: Adds a nice depth and slight crunch once cooked.
- 2 cloves garlic, minced: Infuses the rice with aromatic warmth and a mild kick.
- 1-inch ginger, minced: Fresh ginger adds brightness and a subtle zing that brightens the earthiness.
- 1 cup peas: Sweet peas lend a pop of color and a touch of natural sweetness for balance.
- pinch of salt & pepper: Essential seasonings to enhance every ingredient’s natural taste.
- 3 cups cooked brown rice (preferably a day old): Day-old rice works best here to achieve that perfect fried rice texture that isn’t mushy.
- 1 teaspoon rice wine vinegar: Adds a subtle tang that lifts the overall flavor score.
- 1 tablespoon soy sauce: Brings that classic umami depth and a touch of salty richness.
- optional toppings – sriracha sauce or green onions: For those who crave a bit of heat or fresh crunch, these are wonderful finishing touches.
How to Make Leek and Pea Fried Rice Recipe
Step 1: Scramble the eggs
Begin by heating a large skillet over medium-high heat. Pour in the beaten eggs and scramble gently until they’re just cooked through but still tender. Once done, transfer them to a bowl and wipe the skillet clean—this keeps your dish neat and your flavors focused.
Step 2: Sauté the vegetables
Next, add canola oil to the skillet and warm it up again over medium-high heat. Toss in the thinly sliced leeks, finely chopped onion, minced garlic, and ginger. Cook everything for 3 to 4 minutes until the onion turns translucent and the leeks soften, releasing their mild sweetness and fragrant aroma.
Step 3: Add the peas
Now stir in the peas with a pinch of salt and pepper. Let them cook for about a minute so they heat through while maintaining their lovely, bright green color and slight pop under the bite.
Step 4: Combine rice, eggs, and sauces
Finally, add in the day-old brown rice alongside your scrambled eggs. Drizzle rice wine vinegar and soy sauce over everything, then stir well to combine all those wonderful flavors. The rice will turn fragrant and glossy, perfectly coated with the savory, tangy sauce.
How to Serve Leek and Pea Fried Rice Recipe
Garnishes
To finish this Leek and Pea Fried Rice Recipe in style, sprinkle freshly chopped green onions on top for brightness and a mild crunch. If you love a little heat, a drizzle of sriracha sauce adds a vibrant spicy kick that contrasts beautifully with the dish’s inherent sweetness.
Side Dishes
This fried rice works wonderfully alongside light, fresh salads or crisp steamed greens like bok choy. For a heartier meal, pair it with grilled chicken or tofu glazed with soy and garlic to complement the umami-packed rice.
Creative Ways to Present
Try serving the Leek and Pea Fried Rice Recipe in individual pineapple bowls for a fun tropical twist or shape it into neat patties and lightly pan-fry them for a crispy outside texture that’s guaranteed to win smiles around the table.
Make Ahead and Storage
Storing Leftovers
Leftover Leek and Pea Fried Rice can be stored in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen after sitting overnight, making it an excellent lunch option the next day.
Freezing
If you want to keep this dish longer, freeze it in portioned containers. Just make sure to cool it completely before freezing to preserve texture and flavor. It can last up to 2 months in the freezer.
Reheating
Reheat your fried rice in a skillet or wok over medium heat with a splash of water or oil to revive the moisture and prevent sticking. Stir frequently until heated through, and avoid microwaving if possible to keep it from becoming mushy.
FAQs
Can I use white rice instead of brown rice?
Absolutely! While brown rice gives a nutty flavor and extra fiber, white rice works just as well, especially if you prefer a softer texture. Just make sure your rice is cooked and cooled beforehand to get the best fried rice results.
Is it necessary to use day-old rice?
Day-old rice is ideal because it’s drier and less sticky, which helps achieve that classic fried rice texture. If you don’t have day-old rice, spread freshly cooked rice on a baking sheet to cool and dry out a bit before cooking.
Can I make this recipe vegan?
Yes! Simply skip the eggs or replace them with scrambled tofu or chickpea flour “egg” for a vegan-friendly alternative without sacrificing protein or texture.
What type of soy sauce is best?
A naturally brewed light soy sauce is preferable because it adds umami without overpowering the dish. However, feel free to use low-sodium if you want to control the salt level better.
Can I add other vegetables to this fried rice?
Definitely! Feel free to toss in extras like diced carrots, bell peppers, or mushrooms. Just sauté them along with the leeks and onions to keep everything tender and flavorful.
Final Thoughts
This Leek and Pea Fried Rice Recipe is a perfect harmony of simple ingredients and bold flavors that comes together quickly, making it an ideal meal any day of the week. Give it a try—you might just find yourself reaching for the leftovers the next day because it tastes even better as it sits!
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Print
Leek and Pea Fried Rice Recipe
- Prep Time: 22 minutes
- Cook Time: 8 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian-inspired
- Diet: Vegetarian
Description
This vibrant Leek and Pea Fried Rice is a quick and flavorful vegetarian dish perfect for a wholesome weeknight dinner. Combining tender scrambled eggs, fresh leeks, sweet peas, and fragrant ginger, all tossed with brown rice and a splash of soy sauce and rice wine vinegar, it delivers a satisfying blend of textures and tastes. Ideal for using up leftover rice, this recipe is both nutritious and easy to prepare, making it a healthy and delicious choice for any meal.
Ingredients
Egg Mixture
- 4 eggs, beaten
Vegetables
- 2 leeks, thinly sliced (white and light green parts only)
- 1/2 yellow onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece ginger, minced
- 1 cup peas
Other Ingredients
- 2 tablespoons canola oil
- Pinch of salt & pepper
- 3 cups cooked brown rice (preferably a day old)
- 1 teaspoon rice wine vinegar
- 1 tablespoon soy sauce
- Optional toppings: sriracha sauce or green onions
Instructions
- Scramble Eggs: Heat a large skillet over medium-high heat. Add the beaten eggs and scramble them gently until just cooked through. Remove the scrambled eggs from the skillet and set aside in a bowl. Wipe out the skillet to prepare for the next step.
- Sauté Vegetables: Return the skillet to the stove and heat the canola oil over medium-high heat. Add the thinly sliced leeks, chopped onion, minced garlic, and minced ginger. Sauté for 3 to 4 minutes, stirring frequently until the onion becomes translucent and the vegetables are fragrant.
- Add Peas: Stir in the peas along with a pinch of salt and pepper. Cook for an additional minute to heat the peas through, allowing their sweetness to develop.
- Combine Rice and Flavorings: Add the cooked brown rice, scrambled eggs, rice wine vinegar, and soy sauce to the skillet. Stir thoroughly to combine all ingredients and heat evenly throughout, ensuring the rice is warmed and infused with the flavors.
- Serve: Taste and adjust seasoning if needed. Serve hot, optionally topped with a drizzle of sriracha sauce or a sprinkle of chopped green onions for added spice and color.
Notes
- Using day-old cooked brown rice helps achieve the best texture for fried rice, preventing it from becoming mushy.
- Feel free to substitute canola oil with other neutral oils such as vegetable or sunflower oil.
- For a vegan version, omit the eggs or replace them with scrambled tofu.
- Add more vegetables like carrots or bell peppers to increase the nutrient variety.
- Adjust soy sauce quantity to taste, and choose low-sodium soy sauce to reduce salt content if desired.
