Dr Mobeus
Egg and Vegetable Fried Rice
This is the fried rice you make when the takeaway menu is calling but your wallet says no. At 52p a portion it costs about a tenth of what your local Chinese charges and honestly tastes just as good if you get the technique right. The key is cold rice and a hot pan – warm rice turns mushy and a cool pan steams instead of frying. Add whatever veg you have – this is the recipe that uses up whatever is in the fridge. The ginger and garlic give it a proper takeaway flavour that makes you wonder why you ever spend more.
Egg and Vegetable Fried Rice
Ingredients
Method
- Make sure your rice is cold - day-old rice from the fridge works best. Break up any clumps with wet fingers.
- Heat the vegetable oil in a wok or large frying pan over a high heat. Add the carrot and stir-fry for 2 minutes.
- Add the red pepper and frozen peas. Stir-fry for 1 minute.
- Push the vegetables to one side of the pan. Crack the eggs into the empty space and scramble quickly with a spatula.
- Add the ginger and garlic, stir for 30 seconds. Then add the cold rice and soy sauce. Stir-fry everything together for 3-4 minutes until the rice is heated through and starting to get slightly crispy in places.
- Drizzle with sesame oil if using and scatter over the spring onions. Serve immediately.
Tips and Variations
Cook the rice the day before and spread it on a tray in the fridge – cold, dry rice fries best. A hot wok is essential – if things are not sizzling, the pan is not hot enough. Add a handful of beansprouts or some shredded cabbage if you have them. A dash of sriracha on top changes everything.
