Sesame Sweet Soy Fried Rice
with Carrots, Snap Peas, a Fried Egg & Sriracha Mayo
- Eggs
- Sesame
- Soy
- Wheat
Is there anything better than curling up with a bowl of fried rice? Our answer: not really! This week, our chefs cooked up a vegetarian version of the classic comfort food that’s got it all: tender carrots and snap peas, a tantalizing sesame soy sauce, fried eggs, and pan-crisped rice. The result? A symphony of flavors and textures you’ll find yourself craving again and again.
Ingredients
1 unit
Microwavable Rice
5 teaspoon
Rice Wine Vinegar
2 unit
Eggs
(Contains: Eggs)
6 ounce
Carrot
1 clove
Garlic
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
1 tablespoon
Sesame Oil
(Contains: Sesame)
2 tablespoon
Mayonnaise
(Contains: Eggs)
2 unit
Scallions
1 teaspoon
Sriracha
4 ounce
Sugar Snap Peas
1 thumb
Ginger
Not included in your delivery
1 teaspoon (tsp)
Sugar
1 tablespoon (tbsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Trim, peel, and dice carrots into ¼-inch pieces. Remove strings from snap peas; halve crosswise on a diagonal. Peel and mince or grate ginger. Peel and mince garlic. Trim and thinly slice scallions, separating whites from greens.
• In a small bowl, combine sweet soy glaze, half the sesame oil, half the vinegar, and 1 tsp sugar. (For 4 servings, use all the sesame oil, all the vinegar, and 2 tsp sugar.) • In a separate small bowl, combine mayonnaise with Sriracha to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
• Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add carrots; season with salt and pepper. Cook, stirring, until slightly tender, 4-5 minutes. • Add snap peas and cook until slightly tender, 1-2 minutes. • Add ginger, garlic, and scallion whites; cook until fragrant, 30-60 seconds. • Stir in sesame soy mixture. Cook, stirring, until sauce has thickened and veggies are coated, 1-2 minutes more. • Turn off heat; transfer veggie mixture to a large bowl. Wipe out pan.
• Heat a drizzle of oil in pan used for veggies over medium-high heat. Massage rice in package to break up grains, then add to pan. Cook, without stirring, until slightly crispy on bottom, 2-3 minutes. • Add veggie mixture and stir to combine. • Season with salt and pepper to taste. Press into an even layer; cook until rice is slightly crispy, 1-2 minutes more. Turn off heat.
• Heat a drizzle of oil in a medium, preferably nonstick, pan (use a large, preferably nonstick, pan for 4 servings) over medium-high heat. Once hot, crack eggs* into pan and cover. (For 4, you may want to cook eggs in batches.) Fry eggs to preference. Season with salt and pepper.
• Divide veggie fried rice between bowls; top each with a fried egg. Drizzle with Sriracha mayo, garnish with scallion greens, and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the delicious blend of sweet and savory flavors, though some found it too sweet or salty.
- Ease of prep: Simple to make, but chopping veggies and destringing snap peas took longer than expected for some.
- Suggestions: Consider scrambling the egg into the rice; add protein like chicken or tofu for a heartier meal.
- Portions: Several felt the serving size was small, especially without meat; adding more veggies could help.
- Texture: Crispy rice was a hit for many, though some struggled to achieve the right consistency.
Reviews from our home cooks
This is one of my favorite recipes, still very filling even though there is no meat! The sauce and fried egg are my favorite part, and the fried rice with the texture of the vegetables is amazing! I would love you guys to sell the eggs as an add on, I love how natural they are. And to sell the sesame soy sauce separate
I enjoy learning how to make this Sesame sweet Soy Fried Rice compared to the usual Chinese Fried Rice I normally make. The Sriracha Mayo and fresh carrots was better.
The sweet sauce made the rice so crispy and crunchy with the snap peas and with the fresh ginger. I would be ordering again and again if the recipe pops back up
So flavorful! The fried rice came together so easily and the sweet soy glaze was magical with the garlic, ginger and sesame oil. Our family loved this!!
It was more like 3 servings of rice, not 4, and I cooked extra eggs so each serving got 2. The cooking times for the vegetables are all wonky, the carrots needed more than 2x the time noted, and I'd add the garlic/ginger/onion before the snap peas next time. Also, you really need more vegetables with this meal. I served it with a salad, but I wish it came with more. Regardless, this was delicious and I'd love to make it again, just not at hello fresh pricing.
This is the best fried rice I've ever had! The sriracha mayo tastes like yum-yum aka seafood sauce from hibachi restaurants. My only complaint is that I removed the strings from snap peas but they still were too firm and stringy.
Sweet and spicy with classic ginger and garlic yumminess! The carrots add a different kind of sweetness. The sesame sweet soy glaze is so simple but so tasty.
Great use of the pre packaged rice to have good dry cooked rice for the recipe! The flavors of the sweet soy and spicy sriracha Mayo were a nice blend.
Freaking delicious. Left out the ginger as I don't like it, and the snap peas were a pain, but that was the best at-home fried rice I've ever had.
Super good soy glaze and the sriracha mayo is not too spicy. Directions for the rice were a little confusing but the finished dish is well balanced and flavorful.
