Asian · Easy
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Better-Than-Takeout Vegetable Fried Rice
Day-old rice, lots of vegetables and a hot pan. A fast, flexible way to clear out the fridge.
Prep10 min
Cook10 min
Total20 min
Serves3
Cold, cooked rice is the secret: freshly made rice holds too much moisture and turns sticky. Get the pan as hot as you safely can, cook in batches if needed, and resist stirring constantly — a little colour on the rice is what gives it that takeaway flavour.
Method
- Break up any clumps in the cold rice with your fingers so the grains are separate.
- Heat 1 tbsp oil in a wok or large frying pan over high heat. Pour in the eggs, scramble quickly until just set, then transfer to a plate.
- Add the remaining oil, garlic and spring onion whites. Stir-fry for 30 seconds, then add the mixed vegetables and pepper and cook for 2–3 minutes until just tender.
- Add the rice, spread it out and let it sit for 1 minute before tossing. Repeat for 3–4 minutes until the rice is hot and lightly toasted.
- Add both soy sauces, sesame oil and white pepper. Return the egg, add the spring onion greens, toss well and serve immediately.
Cook's notes
- No day-old rice? Spread freshly cooked rice on a tray and chill uncovered for 30 minutes.
- Cool leftover rice quickly and refrigerate within an hour of cooking for food safety.
Allergy note: Always check ingredient labels for allergens such as gluten, dairy, nuts, soy and eggs, particularly when cooking for others.