Vegetable and egg fried rice
A small-batch fried rice with carrots, peas and scrambled egg. Properly chilled rice separates readily, while a wide pan lets excess moisture escape.
An original Recipe From Fridge editorial recipe idea. Timings are estimates; check doneness as described, not by the clock alone.
Ingredients
- 300g cooked rice, safely chilled and no more than 24 hours old
- 2 eggs, beaten
- 1 carrot, finely diced
- 100g frozen peas
- 2 spring onions, sliced
- 1 tbsp neutral cooking oil
- 1 tbsp soy sauce
Method
- Check the chilled rice
Use rice cooled quickly, ideally within 1 hour of cooking, and kept refrigerated for no more than 24 hours. Do not use rice left out at room temperature or already reheated.
- Scramble the eggs
Heat half the oil in a large frying pan. Add the beaten eggs and stir over a medium heat until fully set. Transfer to a clean plate.
- Stir-fry the vegetables
Add the remaining oil and carrot to the pan. Stir-fry for 4–5 minutes, then add the peas and cook for their packet cooking time, stirring frequently.
- Reheat the rice with egg
Add the chilled rice, breaking up clumps with a spoon. Stir-fry for 5–7 minutes or until steaming hot throughout, then mix in the soy sauce and cooked egg. Keep stirring until everything is thoroughly hot.
- Finish with spring onions
Fold in the spring onions and serve immediately. This dish reheats the rice once; do not save it to reheat again.
Make it work with what you have
- Start with rice that is already safely chilled; the timings do not include cooking and cooling fresh rice.
- Finely chopped cooked vegetables can replace the carrot, but check their storage history too. Soy sauce often contains soy and wheat.