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Vegetable and Egg Fried Rice

Ingredients · Serves 4 · Prep 12 min · Total 25 min

  • 4 cups cooked white rice, cold, ideally a day old
  • 4 large eggs
  • 1 pinch kosher salt
  • 3 tbsp vegetable oil, divided
  • 1 small onion, diced
  • 1 medium carrot, diced small
  • 1 cup broccoli florets, cut small
  • 1 red bell pepper, diced
  • 1 cup frozen peas
  • 2 cloves garlic, minced
  • 3 green onions, sliced, whites and greens kept separate
  • 3 tbsp soy sauce
  • 1 tbsp hoisin sauce
  • 1 tsp toasted sesame oil
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Vegetable and Egg Fried Rice

Steps

  1. Break up the cold rice with your hands so there are no clumps.
  2. Beat 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.
  4. Move the eggs to a plate.
  5. Add 1 tablespoon oil, the onion and carrot and stir-fry until the carrot starts to soften.
  6. Add the broccoli and bell pepper and stir-fry until crisp-tender.
  7. Add the peas, garlic and green onion whites and stir-fry until fragrant.
  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.
  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.