Veggie Fried Rice
Quick · 27 min · Serves 2 · Chinese
Dietary: vegetarian, pescatarian, dairy-free, nut-free
Cold rice wok-tossed with egg, carrot, pepper, and peas in a garlic-ginger soy glaze finished with sesame oil.
Ingredients
For 2 servings
- 300 g cooked rice, cold, ideally cooked a day ahead
- 2 egg
- 80 g pea, frozen
- 1 carrot, diced
- 0.5 bell pepper, diced
- 2 scallion, sliced, whites and greens kept apart
- 2 clove garlic, minced
- 5 g ginger, finely grated (about 1 tsp)
- 1.5 tbsp soy sauce
- 0.5 tbsp sesame oil, toasted
- 1.5 tbsp vegetable oil
Steps
- Have every ingredient prepped and next to the stove before you turn on the heat: the whole dish cooks in about 10 minutes and there's no time to chop once it starts.
- Lightly beat the eggs in a small bowl. Heat a large skillet or wok, about 30 cm (12 inch), over medium heat, add 1 tablespoon of the vegetable oil and swirl to coat. Add the eggs and scramble gently for 1 to 2 minutes, until just cooked through, then tip onto a plate, leaving the oil behind.
- Turn the heat up to medium-high. Add the carrot and stir-fry for about 2 minutes, until it starts to soften, then add the bell pepper and scallion whites and cook for 1 minute more.
- Add the peas straight from frozen and stir-fry for 1 to 2 minutes, until heated through. Add the vegetables to the plate with the egg.
- Add the remaining vegetable oil to the pan, then the garlic, ginger and rice. Stir-fry for about 2 minutes, breaking up any clumps, until the rice is hot all the way through. Cold rice is what keeps it from turning mushy: freshly cooked rice is too moist to fry.
- Pour the soy sauce and sesame oil over the rice and stir until every grain is evenly colored, then turn off the heat.
- Return the egg and vegetables to the pan and toss to combine; the heat of the rice warms them through. Scatter over the scallion greens, taste, and serve hot.