In a large cast iron skillet or regular skillet, heat sesame oil over high heat until hot.
Add thawed vegetables: edamame, peas, carrots, peppers. Cook for 2-3 minutes, until tender but still crisp. Stir frequently.
Add cold white rice. Drizzle with soy sauce, nutritional yeast, and garlic chili sauce. Stir to combine. Continue to cook over high heat, turning only until the rice is golden brown and fried. Drizzle with additional sesame oil if the rice is sticking to the pan.
Just before serving, add sesame seeds and fry a minute more. Remove pan from heat and sprinkle with fresh green onions and roughly torn seaweed sheets.
Taste for seasonings. Add freshly ground black pepper to taste and add an extra drizzle of soy sauce or nutritional yeast as desired. Enjoy!
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Notes
Rice: I use long-grain white rice. I recommend using cold leftover white rice because hot rice is starchier and more likely to become gluey and stick to the pan when stir-frying. See the post for tips on quick-chilling rice.
Soy sauce: Use reduced-sodium soy sauce for a lower sodium option. Use tamari for a gluten-free option.
Tofu: Amp your fried rice up to the next level with general Tso's tofu or honey harissa tofu. You can even add firm tofu directly to the pan and saute it with the veggies.
Veggies: You can use whatever veggies you have on hand like broccoli, peppers, green beans, etc. Make sure to thaw any frozen veggies before sauteing them.
Brown rice: Use in place of white rice as desired.
Leftovers: Refrigerate fried rice for 3-4 days. Fried rice can be frozen for up to three months in freezer-safe containers. Let thaw overnight before using.
Reheating: Reheat in the microwave until warm. You can also reheat in an oiled skillet over high heat to re-crisp the rice. To do this, add the cold rice and saute until warmed through.