Vegetable fried rice

Unraveling the mysteries of house cooking by means of science.

Use fresh or leftover white rice for this straightforward, vegetable-studded fried rice recipe. We fry the grains in batches and season the dish lightly for a best texture and taste.

Great fried rice need to have individual grains that just barely clump with each other when picked up with chopsticks or a spoon. [Photographs: J. Kenji Lpez-Alt]

We tested each and every variable to bust some frequent fried-rice myths and located that it really is a considerably far more forgiving dish than individuals have a tendency to believe. Fried rice is a excellent way to use up leftovers, but there is no reason you can’t use a batch of freshly cooked white rice as an alternative. This recipe produces vegetable-studded fried rice with personal grains, lightly seasoned to allow the taste of the rice to shine.

Why It Functions

  • Commencing with freshly cooked or effectively-chilled rice guarantees it will not clump up as you stir-fry it.
  • Frying in batches compensates for the low heat output of Western stovetops.
  • Maintaining the seasoning quite light allows the flavor of the rice and aromatics to come through.
  • Yield: Serves two to 3
  • Active time: ten minutes
  • Complete time: ten minutes
  • Rated: four.3333333333333


  • two cups cooked white rice (12 ounces 350g see note)
  • two tablespoons (30ml) vegetable or canola oil, div >


If employing day-old rice (see note), transfer to a medium bowl and break the rice up with your hands into person grains before proceeding. Heat one/2 tablespoon (7ml) vegetable oil in a wok above substantial heat until finally smoking. Add half of rice and cook, stirring and tossing, till the rice is pale brown and toasted and has a lightly chewy texture, about three minutes. Transfer to a medium bowl. Repeat with an additional one/2 tablespoon oil and remaining rice.

Return all the rice to the wok and press it up the sides, leaving a room in the middle. Include one/two tablespoon (7ml) oil to the area. Add onion, carrot, scallions, and garlic and cook, stirring gently, right up until lightly softened and fragrant, about 1 minute. Toss with rice to mix. Add soy sauce and sesame oil and toss to coat. Season to taste with salt and white pepper.

Push rice to the side of the wok and include remaining 1/two tablespoon (7ml) oil. Break the egg into the oil and season with a small salt. Use a spatula to scramble the egg, breaking it up into small bits. Toss the egg and the rice with each other.

Include frozen peas and carry on to toss and stir till peas are thawed and each and every grain of rice is separate. Serve quickly.

For the very best results, use Chinese-design medium-grain rice, jasmine rice, or sushi rice. Rice ought to either be cooked fresh, spread on a tray, and allowed to great for five minutes, or, alternatively, transferred to a loosely covered container and refrigerated for at least 12 hrs and up to 3 days.

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