Egg Fried Rice
Serious Eats' easy vegetable fried rice transforms fresh or leftover rice into a restaurant favorite. Quick, endlessly adaptable, and brimming with crisp-tender vegetables, this dish uses a few carefully chosen techniques—like drying out the rice and stir-frying at high heat—to deliver perfect texture and authentic flavor. (Source: https://www.seriouseats.com/easy-vegetable-fried-rice-recipe)
Ingredients
- 4 cups (950 ml) cooked white rice (preferably day-old)
- 2 tablespoons neutral oil (such as canola or vegetable oil)
- 2–3 cups (480-700 ml) mixed vegetables (carrots, peas, broccoli, bell pepper, etc.)
- 2 garlic cloves, minced (optional)
- 2 eggs, beaten (optional)
- 2 tablespoons soy sauce (or to taste)
- 1 teaspoon sesame oil (optional)
- 2–3 green onions, sliced
- Salt, to taste
- White pepper or black pepper, to taste
Steps
- Prepare Rice: Use leftover, day-old rice for the best texture. If using freshly cooked rice, spread it out and allow it to dry before using.
- Prep Veggies: Chop your vegetables so they'll cook quickly and evenly.
- Heat Wok or Skillet: Add a tablespoon of oil and heat over high heat until just beginning to smoke.
- Scramble Eggs (Optional): Add beaten eggs and scramble quickly, then remove from the pan and set aside.
- Sauté Vegetables: Add another tablespoon of oil, then add vegetables (starting with the densest, like carrots or broccoli stems). Stir-fry until crisp-tender, about 2-3 minutes.
- Add Aromatics: Stir in garlic and cook until fragrant, about 30 seconds.
- Add Rice: Increase heat, add rice, breaking up any clumps. Press lightly and let cook undisturbed for 1 minute to toast, then stir and repeat for a few minutes to heat through.
- Season: Drizzle with soy sauce and toss. Return cooked eggs to pan. Season with salt and pepper.
- Finish: Stir in green onions and sesame oil, toss thoroughly, and serve hot.