Egg fried rice with vegetables
Serves 2 · 20 minutes · Stir Fry Pan
Egg fried rice with carrot, peas and spring onion turns yesterday's rice into a quick supper. Cold rice and a hot carbon steel pan give separate grains with a lightly toasted edge.
Egg fried rice is a simple stir-fry of cold cooked jasmine rice tossed with egg, carrot, peas and spring onion and seasoned with soy sauce and sesame oil. It is best made with day-old rice, which has dried out a little and does not clump, in a pan that is really hot.
Ingredients
Serves 2
- 500 ml cold cooked jasmine rice, ideally a day old
- 3 eggs
- 3 tbsp neutral oil
- 2 garlic cloves, finely chopped
- 4 spring onions, white and green parts separated
- 1 carrot, finely diced
- 100 ml frozen peas
- 2 tbsp light soy sauce
- 1 tsp toasted sesame oil
- ¼ tsp ground white pepper
- 1 tsp sesame seeds
- Chilli oil (optional)
Method
- Break up the rice with your fingers so there are no clumps. Lightly beat the eggs with a pinch of salt.
- Heat the pan over a high heat with 2 tbsp oil. Stir-fry the carrot for 2 minutes. Add the garlic and the white spring onion and stir-fry for 30 seconds.
- Add the rice and spread it out. Leave it for 30 seconds, then toss, and repeat for 3–4 minutes until the rice is piping hot and lightly toasted.
- Push the rice to one side, add 1 tbsp oil to the empty space and pour in the eggs. Stir until almost set, break into pieces and toss through the rice.
- Add the peas and stir-fry for 1–2 minutes. Drizzle the soy sauce around the edge of the pan, add the sesame oil and white pepper, and toss.
- Finish with the green spring onion, sesame seeds and a little chilli oil if you like. Serve straight away.
Why it works
Carbon steel takes the high heat that makes the rice grains sizzle rather than steam. Drizzled around the hot edge, the soy sauce caramelises slightly, and the tall sides of the Stir Fry Pan let you toss the rice without spilling.
FAQ
Can I use freshly cooked rice?
You can, but spread it on a tray and let it cool and dry out in the fridge for an hour first. Warm, freshly cooked rice tends to turn sticky.
Which rice is best for fried rice?
Jasmine or another long-grain rice. Avoid short-grain rice such as pudding or risotto rice, as it clumps together.
What else can I add to egg fried rice?
Sweetcorn, peppers, cabbage or tofu all work well. Cut everything small so it heats through at the same time as the rice.
Comments