Side dishes
Vegetable Fried Rice
Wok-style vegetable fried rice: fluffy rice with carrot, peas, egg and scallions, seasoned with soy sauce and sesame oil. Serves 4, ready in 25 minutes.
- Total time
- 25 min
- Servings
- 4
- Difficulty
- Easy
- Cuisine
- Asian
Ingredients
For the rice
Method
Prepare the ingredients
Dice 1 carrot, slice 3 scallions and chop 2 garlic cloves. Fluff 600 g cold cooked rice from the day before with a fork.
Stir-fry the vegetables
Heat 2 tablespoons oil in a wok over high heat and stir-fry the carrot and 100 g peas for 3 minutes.
Add the egg
Push the vegetables to one side, pour 2 beaten eggs into the space and stir until set, about 1 minute.
Add the garlic and scallions
Add the garlic and half of the scallions and stir-fry for 30 seconds.
Add the rice
Add the cold rice and stir-fry for 4 minutes, breaking up any clumps with the spatula.
Season
Pour in 3 tablespoons soy sauce and 1 teaspoon sesame oil and toss for 1 minute.
Adjust the seasoning
Taste and adjust with salt and pepper; the soy sauce is already salty, so add only a little.
Serve
Serve in a bowl with the remaining scallions on top.
The step photos are illustrative.
Notes
Nutrition facts
1 serving (1/4 of the recipe)
- Protein
- 10 g
- Carbohydrates
- 50 g
- Fat
- 11.2 g
- Sodium
- 713 mg
Estimate per serving. The rice is calculated as cooked long-grain white rice. Sodium comes almost entirely from the soy sauce and rises if you add extra salt.
Reference source: USDA FoodData Central — SR Legacy (2018)
For general information only; it does not replace advice from a qualified health or nutrition professional.
About this recipe
Vegetable fried rice is made by stir-frying carrot and peas in a very hot wok, scrambling beaten egg, adding garlic and scallions, and tossing everything with cold cooked rice. It is seasoned with soy sauce and a few drops of sesame oil.
It works best with day-old rice, which is dry and separates easily. The stir-frying takes about 10 minutes. It serves 4 as a side dish.
Frequently asked questions
Why is fried rice made with day-old rice?
Freshly cooked rice holds too much moisture and clumps. Cold, rested rice is drier, stays in separate grains and browns better in the wok.
Can you make fried rice without a wok?
Yes. Use a large, wide skillet over high heat and cook in small batches so the rice does not steam.
How long does fried rice keep and how do you reheat it?
Up to 3 days in the fridge in a closed container. Reheat in a pan with a few drops of water until piping hot all the way through.
