Description
Use fresh or leftover white rice for this easy, vegetable-studded fried rice recipe. We fry the grains in batches and season the dish lightly for a perfect texture and flavor.
Ingredients
- 2 cups cooked white rice (12 ounces; 350g; see note)
- 2 tablespoons (30ml) vegetable or canola oil, divided
- 1 small onion, finely chopped (4 ounces; 115g)
- 1 medium carrot, peeled and cut into small dice (3 ounces; 85g)
- 2 scallions, thinly sliced (1 ounce; 30g)
- 2 medium cloves garlic, minced (about 2 teaspoons; 5g)
- 1 teaspoon (5ml) soy sauce (tbh I like more sauce, so you might want more too)
- 1 teaspoon (5ml) toasted sesame oil (same)
- Kosher salt and ground white pepper
- 1 large egg
- 4 ounces (115g) frozen peas
Method
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If using day-old rice (see note), transfer to a medium bowl and break the rice up with your hands into individual grains before proceeding. Heat 1/2 tablespoon (7ml) vegetable oil in a wok over high heat until smoking. Add half of rice and cook, stirring and tossing, until the rice is pale brown and toasted and has a lightly chewy texture, about 3 minutes. Transfer to a medium bowl. Repeat with another 1/2 tablespoon oil and remaining rice.
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Return all the rice to the wok and press it up the sides, leaving a space in the middle. Add 1/2 tablespoon (7ml) oil to the space. Add onion, carrot, scallions, and garlic and cook, stirring gently, until lightly softened and fragrant, about 1 minute. Toss with rice to combine. Add soy sauce and sesame oil and toss to coat. Season to taste with salt and white pepper.
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Push rice to the side of the wok and add remaining 1/2 tablespoon (7ml) oil. Break the egg into the oil and season with a little salt. Use a spatula to scramble the egg, breaking it up into small bits. Toss the egg and the rice together.