Vegetable Fried Rice

The best fried rice starts with yesterday's rice. Cold, dry grains fry up with distinct texture instead of turning to mush. High heat and a hands-off approach — letting the rice sit against the wok to get crispy before tossing — is the whole technique.

Ingredients

• 4 cups day-old cooked rice, cold
• 2 tablespoons vegetable oil
• 2 eggs, beaten
• 1 cup frozen peas and carrots
• 3 green onions, sliced (white and green parts separated)
• 2 cloves garlic, minced
• 1 cup bean sprouts
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon rice vinegar
• White pepper to taste

Instructions

1. Heat 1 tablespoon vegetable oil in a wok over high heat. Pour in beaten eggs, scramble quickly, then break into small pieces. Remove and set aside.
2. Add remaining oil to the wok. Stir fry garlic and white parts of green onions for 30 seconds.
3. Add frozen peas and carrots. Stir fry for 2 minutes until heated through.
4. Add cold rice, breaking up any clumps. Press rice flat against the wok and let it sit for 30 seconds to get slightly crispy, then toss. Repeat several times.
5. Add soy sauce and toss to coat evenly. Return scrambled eggs to the wok along with bean sprouts.
6. Drizzle with sesame oil and rice vinegar. Season with white pepper. Toss everything together.
7. Garnish with green onion tops and serve immediately.

Variations

• Kimchi fried rice: Replace the vegetables with 1 cup chopped kimchi and add gochujang to taste. Top with a fried egg.
• Pineapple fried rice: Add diced pineapple and cashews, and serve in a hollowed-out pineapple half.
• Vegan: Replace the eggs with crumbled firm tofu seasoned with turmeric for color and black salt for an eggy flavor.

Nutrition

Per serving: