Lunch · Asian-inspired
Vegetable Fried Rice
Separate, glossy grains and vegetables with a little bite left.
- Prep
- 15 mins
- Cook
- 12 mins
- Total
- 27 mins
- Servings
- 4
- Difficulty
- Easy
Fried rice is a technique disguised as a recipe. Get two things right — cold rice and a hot pan — and the rest is whatever is in the fridge.
Day-old rice has dried out just enough that the grains stay separate instead of clumping into a soft mass. Freshly cooked rice will always steam rather than fry.
Instructions
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Break up the cold rice with your hands or a fork until there are no clumps. Have every ingredient prepped and beside the stove — once you start, there is no time to chop.
-
Heat 1 tablespoon of the oil in a wok or large frying pan over high heat until it shimmers. Pour in the beaten eggs, scramble quickly for about 45 seconds until just set, then tip them out onto a plate.
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Add the remaining oil to the pan. Fry the onion and the white parts of the spring onion for 1 minute.
-
Add the garlic and ginger and stir-fry for 30 seconds until fragrant but not coloured.
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Add the carrots, peas, sweetcorn and bell pepper. Stir-fry over high heat for 3 minutes — the vegetables should stay bright and keep some bite.
High heat, short time — the vegetables should stay bright. -
Add the rice and toss constantly for 3 to 4 minutes, pressing it against the hot surface of the pan between tosses so the grains heat through and pick up a little colour.
Keep it moving so the grains toast instead of steaming. -
Pour the light and dark soy sauces around the edge of the pan rather than over the rice, so they sizzle and caramelise on contact. Toss to coat evenly.
-
Return the egg to the pan, breaking it into pieces. Add the sesame oil, white pepper and the green parts of the spring onion, toss once more and serve immediately.
Tips from our kitchen
- No day-old rice? Spread freshly cooked rice on a tray and chill it uncovered in the fridge for 30 minutes.
- Cook in two batches if your pan is small. An overcrowded pan drops in temperature and you end up steaming everything.
- Add the sesame oil at the very end. Its aroma cooks off quickly over high heat.
- This takes well to additions — cubed tofu, prawns or leftover roast chicken all work, added with the rice.
