Vegetable Fried Rice

How to Make Vegetable Fried Rice

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Heat 1 tablespoon of the oil in a wok or large frying pan over high heat. Scramble the eggs for 1 minute until just set, then tip onto a plate.

   Mark done Start 1 min timer

2. Add 1 tablespoon of oil, the spring onion whites, garlic and carrots and stir-fry for 3 minutes. Add the peas and cook for 1 minute.

   Mark done Start 3 min timer

3. Add the remaining oil and the rice and press it into the pan. Fry for 4 minutes, tossing, until hot and some grains are crisp.

   Mark done Start 4 min timer

4. Add the soy sauce around the edge of the pan, return the egg, and toss. Finish with the sesame oil, pepper and spring onion greens.

   Mark done

Tips for Making Vegetable Fried Rice

• Use cold, day-old rice so the grains stay separate.
• Keep the pan very hot and the rice moving.
• Break up any clumps of rice with your fingers before it goes in.

Ingredient Swaps

• 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 usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

What to Serve with Vegetable Fried Rice

• Chili sauce
• Cucumber salad
• Prawn crackers
• Egg drop soup

Keeping and Reheating

Cool within an hour and keep in the fridge for up to 1 day. Reheat until steaming throughout; rice should not be reheated more than once.

Questions About Vegetable Fried Rice

Nutrition per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.