Vegetable Stir-Fried Rice
A weeknight fried rice built from cold cooked rice, vegetables, and eggs. The rice is cooked quickly over high heat so it stays distinct, while soy sauce and sesame oil provide the main seasoning. Green onions finish the dish with freshness.
By Julienne
Cook time: 15 minutes
Servings: 4
Ingredients
- 10 ml neutral oil
- 4 large eggs beaten
- 5 ml neutral oil
- 3 cloves garlic minced
- 2 stalks green onions thinly sliced, divided
- 300 g mixed leftover vegetables cut into bite-size pieces
- 30 ml water for steaming vegetables if needed
- 600 g cooked long-grain rice, cold cooked and chilled
- 30 ml soy sauce
- 2 g salt
- 1 g black pepper freshly ground
- 15 ml sesame oil
- 2 stalks green onions thinly sliced, divided
Instructions
- Heat the wok or skillet over high heat until very hot. Add 10 ml neutral oil and swirl to coat. Add the beaten eggs and scramble just until softly set, 30 to 45 seconds. Transfer the eggs to a plate. Eggs are softly set but still moist; the pan is mostly clear again.
- Add the remaining 5 ml neutral oil. Add the garlic and the white parts of the green onions, then stir-fry for 15 seconds. Add the mixed vegetables and cook for 2 to 3 minutes until hot and any watery vegetables have cooked off; if the vegetables are dry but not tender, add up to 30 ml water and cook off the moisture. Vegetables are hot and lightly browned at the edges, with no visible raw garlic.
- Add the cold rice and break up any clumps with the spatula. Stir-fry for 2 to 3 minutes until the grains are separated and lightly toasted. Rice is steaming hot and no longer looks damp or clumped in large masses.
- Add the soy sauce, salt, black pepper, and sesame oil. Return the scrambled eggs to the pan and toss everything for 30 to 60 seconds until evenly seasoned and the eggs are distributed. The rice is evenly colored, glossy, and hot throughout.
- Turn off the heat, fold in the remaining green onion tops, and serve immediately. Green onions are bright and just wilted from the residual heat.