Veggie fried rice is what happens to leftover rice in this house, and I have started deliberately making extra rice the night before so I have leftovers available. Day-old rice is essential — fresh rice is too wet and will steam rather than fry, turning the whole thing into a clump. The leftovers from the fridge go into a hot wok and come out completely transformed.
The vegetables are flexible — use what you have. Frozen peas and corn are pantry staples and work perfectly. Fresh carrot, capsicum, bean shoots, spring onion, baby corn, edamame, diced zucchini — all excellent. The key is adding them in order of how long they need to cook, starting with the ones that need the most time.
This makes an excellent side dish or a complete meal in its own right. Add a fried egg on top if you want to make it more substantial. My youngest insists on a fried egg. She is correct.
"Day-old rice only. This is not a suggestion. It's a rule."
Ingredients
- 3 cups cooked long-grain rice (ideally day-old)
- 3 eggs, beaten
- 1 cup frozen peas and corn
- 2 medium carrots, diced small
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 3 spring onions, sliced
- 2 tbsp neutral oil
Method
Step 1
Have all ingredients ready beside the stove before you start. Heat a wok or large heavy pan over very high heat until smoking. Add 1 tbsp oil.
Step 2
Add the carrot and cook for 2 minutes, stirring. Add the peas and corn and cook 1 minute more. Add the garlic and ginger and stir for 30 seconds. Push everything to the side.
Step 3
Add the remaining oil to the empty side. Pour in the beaten egg and scramble until just set, then break up and mix through the vegetables. Add the rice, breaking up any clumps.
Step 4
Pour in the soy sauce, oyster sauce and sesame oil. Toss everything together vigorously over high heat for 2–3 minutes until the rice is heated through and starting to crisp at the edges. Scatter with spring onions and serve immediately.
