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Fried Rice · Vegetable and Egg

Vegetable and Egg Fried Rice

4

Hands-free cooking

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Reading aloud

Before you start

Gather your ingredients

  • Swaps for eggs

    Instead of eggs

    • Flax egg: 1 tbsp ground flaxseed + 3 tbsp water for each egg. Binds well but gives less lift, so bakes are a little denser and flatter, with a mild nutty taste and brown flecks.
    • Chia egg: 1 tbsp chia seeds + 3 tbsp water for each egg. Works like a flax egg: good binding, little lift, slightly denser crumb.
    • Unsweetened applesauce: ¼ cup for each egg. Moister and denser, with a soft, slightly gummy crumb if you swap more than one egg.

    All 5 swaps for eggs

    Cooking for an allergy? Check every label.

  • Swaps for kosher salt

    Instead of salt

    • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
    • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

    More for salt

  • Swaps for vegetable oil

    Instead of vegetable oil

    • Another neutral oil: The same amount. No difference.
    • Melted butter: The same amount. Richer, buttery flavor; cakes are a little less moist and firmer once cool.
    • Light olive oil: The same amount. "Light" olive oil tastes mild.

    All 4 swaps for vegetable oil

  • Swaps for onion

    Instead of onion

    • Another onion: The same amount. Yellow is the all-rounder; white is sharper and crisper; red is milder raw and adds color; sweet onions are mildest.
    • Shallots: The same amount, chopped. Milder and sweeter, with a hint of garlic.
    • Leeks: About 1½ times as much, white and light green parts. Milder and softer when cooked.

    All 4 swaps for onion

  • Swaps for garlic

    Instead of garlic

    • Garlic powder: ⅛ tsp for each clove. Mellower and sweeter, with no bite.
    • Jarred minced garlic: ½ tsp for each clove. Milder and slightly sour from the preserving liquid.

    More for garlic

  • Swaps for green onions

    Instead of green onions

    • Chives: The same amount, for the green tops. Milder and more delicate, without crunch.
    • Shallot or red onion: Half as much, chopped fine, for the white parts. Stronger; best cooked or soaked in cold water first.
    • Leeks: The same amount, sliced thin. Milder and better cooked than raw.

    More for green onions

  • Swaps for soy sauce

    Instead of soy sauce

    • Tamari: The same amount. Richer and a little less salty.
    • Coconut aminos: The same amount, plus a pinch of salt. Sweeter and much less salty.

    More for soy sauce

    Cooking for an allergy? Check every label.

Step 1 of 11

Break up the cold rice with your hands so there are no clumps.

Step 2 of 11

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.

Step 3 of 11

Heat 1 tablespoon oil in a wok or 12-inch skillet over high heat. Add the eggs and scramble until just set.

Step 4 of 11

Move the eggs to a plate.

Step 5 of 11

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.

Step 6 of 11

Add the broccoli and bell pepper 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 crisp-tender.

Step 7 of 11

Add the peas, garlic and green onion whites 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 fragrant.

Step 8 of 11

Push the vegetables to the sides and add the last tablespoon of oil to the center.

Step 9 of 11

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.

Step 10 of 11

Drizzle the soy sauce and hoisin around the edge of the pan and toss to coat.

Step 11 of 11

Return the eggs, breaking them into pieces, add the green onion greens and sesame oil and toss until hot.

All done

Enjoy!

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Ingredients

  • Swaps for eggs

    Instead of eggs

    • Flax egg: 1 tbsp ground flaxseed + 3 tbsp water for each egg. Binds well but gives less lift, so bakes are a little denser and flatter, with a mild nutty taste and brown flecks.
    • Chia egg: 1 tbsp chia seeds + 3 tbsp water for each egg. Works like a flax egg: good binding, little lift, slightly denser crumb.
    • Unsweetened applesauce: ¼ cup for each egg. Moister and denser, with a soft, slightly gummy crumb if you swap more than one egg.

    All 5 swaps for eggs

    Cooking for an allergy? Check every label.

  • Swaps for kosher salt

    Instead of salt

    • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
    • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

    More for salt

  • Swaps for vegetable oil

    Instead of vegetable oil

    • Another neutral oil: The same amount. No difference.
    • Melted butter: The same amount. Richer, buttery flavor; cakes are a little less moist and firmer once cool.
    • Light olive oil: The same amount. "Light" olive oil tastes mild.

    All 4 swaps for vegetable oil

  • Swaps for onion

    Instead of onion

    • Another onion: The same amount. Yellow is the all-rounder; white is sharper and crisper; red is milder raw and adds color; sweet onions are mildest.
    • Shallots: The same amount, chopped. Milder and sweeter, with a hint of garlic.
    • Leeks: About 1½ times as much, white and light green parts. Milder and softer when cooked.

    All 4 swaps for onion

  • Swaps for garlic

    Instead of garlic

    • Garlic powder: ⅛ tsp for each clove. Mellower and sweeter, with no bite.
    • Jarred minced garlic: ½ tsp for each clove. Milder and slightly sour from the preserving liquid.

    More for garlic

  • Swaps for green onions

    Instead of green onions

    • Chives: The same amount, for the green tops. Milder and more delicate, without crunch.
    • Shallot or red onion: Half as much, chopped fine, for the white parts. Stronger; best cooked or soaked in cold water first.
    • Leeks: The same amount, sliced thin. Milder and better cooked than raw.

    More for green onions

  • Swaps for soy sauce

    Instead of soy sauce

    • Tamari: The same amount. Richer and a little less salty.
    • Coconut aminos: The same amount, plus a pinch of salt. Sweeter and much less salty.

    More for soy sauce

    Cooking for an allergy? Check every label.