Dr Mobeus
Egg Fried Rice with Vegetables
The secret to fried rice that tastes like it came from a restaurant is cold rice and a hot pan. If you use warm rice it turns mushy and steamy instead of getting those slightly crispy bits that make it good. Cook the rice the day before, spread it on a tray and refrigerate it uncovered overnight. Then all you need is 12 minutes and whatever veg you have. At 48p per portion this costs about a tenth of what your local takeaway charges and it is honestly just as good. The sesame oil at the end is not optional – it is what makes it taste authentic.
Egg Fried Rice with Vegetables
Ingredients
Method
- Make sure your rice is cold and broken up - day-old rice from the fridge works best. Wet your hands to break up any clumps.
- Heat the vegetable oil in a wok or large frying pan over a high heat until it is shimmering. Add the carrot and stir-fry for 2 minutes.
- Add the red pepper and frozen peas. Stir-fry for 1 minute.
- Push all the vegetables to one side of the pan. Pour the beaten eggs into the empty space and scramble them quickly with a spatula until just set.
- Add the cold rice, ginger and soy sauce. Toss everything together over a high heat for 2-3 minutes until the rice is hot and starting to crisp slightly at the edges.
- Remove from the heat, drizzle with sesame oil and scatter over the spring onions. Serve immediately.
Tips and Variations
Cold rice is essential – warm rice will not fry properly. A hot wok is the other key – if things are not sizzling, the pan is not hot enough. Add diced chicken or prawns for extra protein. A squeeze of sriracha on top changes everything. Any vegetables work: cabbage, beansprouts, mushrooms, sweetcorn.
