Vegetable and Egg Fried Rice

Steps

1. Break up the cold rice with your hands so there are no clumps.
2. Beat (how to beat)

   Beat Mix hard and fast, by hand or with a mixer, to blend ingredients fully and add air. 1. Use a mixer on the speed the recipe gives, or a fork or whisk for a few eggs.2. Add eggs one at a time, beating until each disappears before the next.3. Stop and scrape the bowl and beaters now and then.4. Mix on low once flour goes in, just until combined. Done when: The mixture is smooth and even, with no streaks of yolk or white. Safety: Turn the mixer off before you scrape the bowl or reach in.How to beat eggs and batters: mistakes to avoid

   the eggs with a pinch of salt.
3. Heat 1 tablespoon oil in a wok or 12-inch skillet over high heat. Add the eggs and scramble until just set.
   ⏱ Scramble: 1 min
4. Move the eggs to a plate.
5. Add 1 tablespoon oil, the onion and carrot and

   stir-fry (how to stir-fry)

   Stir-fry Cook small, even pieces over very high heat, keeping them moving, so they cook in minutes and stay crisp. 1. Cut everything and mix the sauce before you turn on the heat; it goes fast.2. Heat a wok or large skillet over high heat until a drop of water sizzles away at once.3. Add a high-heat oil, then the food that takes longest, in batches.4. Keep the food moving with a spatula, tossing every few seconds.5. Add the quick-cooking things and the sauce last and toss until glossy. Done when: Vegetables are bright and crisp-tender, meat is just cooked, and the sauce clings instead of pooling. Safety: Hot oil spatters: dry the food first, lay it in the pan moving away from you, and keep a lid nearby. Never put water on an oil fire; slide the lid over it and turn off the heat.How to stir-fry: mistakes to avoid

   until the carrot starts to soften.
   ⏱ Onion and carrot: 3 min
6. Add the broccoli and bell pepper and stir-fry until crisp-tender.
   ⏱ Broccoli: 3 min
7. Add the peas, garlic and green onion whites and stir-fry until fragrant.
   ⏱ Peas and garlic: 1 min
8. Push the vegetables to the sides and add the last tablespoon of oil to the center.
9. Add the rice and spread it out. Let it sit undisturbed for a minute, then toss with the vegetables. Repeat until the rice is hot and lightly crisp.
   ⏱ Fry rice: 4 min
10. Drizzle the soy sauce and hoisin around the edge of the pan and toss to coat.
11. Return the eggs, breaking them into pieces, add the green onion greens and sesame oil and toss until hot.
    ⏱ Finish: 1 min

Tap an underlined word for how to do it, or see all techniques.

Tips

• Cut the vegetables small and about the same size so they cook in the same time.
• Refrigerate cooked rice within 2 hours of cooking it.
• Add cubed firm tofu with the broccoli for extra protein.

Storage

Refrigerate within 2 hours, up to 3 days. Reheat until steaming hot all the way through.

How long leftovers keep, and freezing and reheating: leftovers and storage. In season: bell peppers (July to October), broccoli (October to April).