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Egg Fried Rice with Vegetables
Asian

Egg Fried Rice with Vegetables

The fifteen-minute dinner. Cold rice, hot pan, egg scrambled through, and whatever vegetables are in the drawer.

Total
20 min
Prep
8 min
Cook
12 min
Serves
4
  • vegetarian
  • quick
  • cheap
  • one-pan

Ingredients

For 4 servings

  • white rice2 cup
  • egg6 piece
  • frozen peas1½ cup
  • carrot2 piece
  • scallion4 piece
  • garlic6 clove
  • fresh ginger3 tsp
  • soy sauce5 tbsp
  • toasted sesame oil2 tsp
  • vegetable oil4 tbsp
  • salt1 tsp

You'll need

skillet · pot · cutting board

Method

  1. Cook the rice and spread it on a plate to cool, or use rice from yesterday. Warm rice turns to porridge in the pan.

    15 min · boil

  2. Dice the carrot small and slice the spring onion, keeping the green tops back.

    5 min · prep

  3. Get the pan very hot with the oil. Fry the carrot for 2 minutes, then the garlic and ginger for 30 seconds.

    3 min · saute

  4. Push everything to one side, beat the eggs into the space and scramble them until just set.

    2 min · fry

  5. Add the cold rice and the peas and toss hard, pressing the rice against the pan to heat it through.

    4 min · toss

  6. Add soy and sesame oil around the edge of the pan, toss once more, and finish with the green tops.

    2 min · toss

Serving suggestion

Chilli oil or sriracha on the table. It is a plain dish on purpose and takes heat well.

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