One Pot Fried Rice
Day-old rice, eggs, peas and carrots stir-fried in one pan for 15 minutes with soy sauce and sesame oil.
Photograph credit: Pineapple fried rice by zhangtingzhi · Pixabay Content License · Pixabay
How to Make One Pot Fried Rice
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Heat 1 tbsp of the oil in a wok over high heat. Stir-fry the carrots for 3 minutes, then add the peas and garlic for 1 minute. Push to one side.
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Add the remaining oil to the empty space, pour in the eggs and scramble for 1 minute until just set.
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Add the rice and break up the lumps. Stir-fry for 4 minutes until hot and starting to crisp.
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Pour the soy sauce around the edge of the pan, then toss everything together for 1 minute.
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Stir in the sesame oil, spring onions and white pepper and serve at once.
Related guide: Choosing rice.
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Notes for Getting It Right
- Use cold, day-old rice.
- Keep the heat high and keep the rice moving.
- Pour the soy sauce around the edge, not on top.
If You're Missing Something
- Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
- An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.
What Goes With One Pot Fried Rice
- Sweet and sour chicken
- Stir-fried greens
- Chilli oil
- Prawn crackers
Leftovers and Storage
Cool quickly and keep for 1 day in the fridge. Reheat until piping hot.
What's in a Serving
Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: a cooked weight is worked out with raw figures, so those lines run high. How the figures are worked out.
Your notes on this recipe
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Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published ; last changed .
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