Vegetable Fried Rice

Name: Vegetable Fried Rice
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Asian, vegetarian, quick
Ingredients: 600 g cooked, cold rice (day-old is best); 3 tbsp neutral oil; 2 piece eggs, beaten; 1 piece carrot, finely diced; 150 g frozen peas; 3 piece spring onions, sliced; 2 clove garlic, minced; 1 tbsp fresh ginger, grated; 3 tbsp soy sauce; 1 tsp toasted sesame oil; 1 pinch white pepper

A fast, flexible wok dish that turns leftover rice and whatever vegetables you have into a satisfying dinner.

By Mise En Place Team

Prep time: 20 minutes

Cook time: 15 minutes

Servings: 4

Tags: Asian, vegetarian, quick, weeknight, kids

Ingredients

600 g cooked, cold rice (day-old is best)
3 tbsp neutral oil
2 piece eggs, beaten
1 piece carrot, finely diced
150 g frozen peas
3 piece spring onions, sliced
2 clove garlic, minced
1 tbsp fresh ginger, grated
3 tbsp soy sauce
1 tsp toasted sesame oil
1 pinch white pepper

Instructions

1. Break up any clumps in the cold rice with your fingers so the grains are loose.
2. Heat 1 tablespoon of oil in a wok over high heat. Pour in the beaten eggs, scramble until just set, then remove.
3. Add the remaining oil and stir-fry the carrot for 2 minutes. Add the peas, garlic and ginger; cook 1 minute.
4. Tip in the rice and stir-fry hard for 3–4 minutes, pressing it against the wok so it heats through and lightly toasts.
5. Return the eggs, add the spring onions, and pour in the soy sauce and sesame oil.
6. Toss everything for another minute, season with white pepper, and serve hot.