Vegetable Fried Rice
The weeknight leftover rescue — cold rice thrown into a screaming-hot wok with eggs, frozen vegetables, and a splash of soy sauce. Done right, the grains stay separate and pick up a little crisp on the edges.
Vegetable Fried Rice
The weeknight leftover rescue — cold rice thrown into a screaming-hot wok with eggs, frozen vegetables, and a splash of soy sauce. Done right, the grains stay separate and pick up a little crisp on the edges.
- Cuisine: Chinese (Cantonese)
- Category: main
- Difficulty: easy
Ingredients
- day-old cooked rice, cold
- eggs
- frozen peas and carrots
- scallions, sliced
- soy sauce
- toasted sesame oil
- neutral oil
Method
- Use 3 cups of cold, day-old cooked rice. With wet hands, break up any clumps so the grains are loose.
- Heat 2 tablespoons oil in a wok over the highest heat your stove can manage, until it is just starting to smoke. Crack in 2 eggs and scramble them quickly — just until they set, a few seconds. Scrape them out onto a plate.
- Add another tablespoon of oil. Toss in 1 cup of frozen peas and carrots and stir-fry for about a minute until the vegetables thaw and pick up a little colour.
- Add the rice, spreading it across the wok in an even layer. Let it sit untouched for 20 seconds so the grains on the bottom get a chance to crisp slightly. Then toss. Repeat once more — sit, then toss.
- Return the scrambled eggs to the wok. Add 2 tablespoons soy sauce, 1 teaspoon toasted sesame oil, and a generous handful of sliced scallions. Toss everything together for a final minute and serve immediately.