Vegetable fried rice transforms humble day-old rice into a symphony of flavors through the magic of high-heat wok cooking. This quick, satisfying dish showcases the Chinese cooking philosophy of simple ingredients elevated by proper technique and timing.
What You Need
Main Ingredients
- 4 cups cooked rice – refrigerated overnight, cold and dry
- 3 eggs – lightly beaten
- 1 cup mixed vegetables – carrots, peas, corn, beans
- 4 spring onions – white and green parts separated
- 4 cloves garlic – minced finely
- 1 inch ginger – minced
- 3 tbsp vegetable oil – high smoke point essential
Seasonings
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce – for color
- 1 tsp sesame oil – finishing touch
- ½ tsp white pepper
- Salt to taste
Cooking Process
Step 1: Mise en Place
Proper preparation makes or breaks fried rice. Break cold rice apart with your fingers to separate every grain. Dice all vegetables into uniform small pieces for even cooking. Have all seasonings measured and ready – once cooking starts, there is no time to pause.
Step 2: Scramble the Eggs
Heat your wok over the highest possible flame until wisps of smoke appear. Add 1 tablespoon oil and swirl to coat. Pour in beaten eggs and scramble vigorously for 30 seconds until just set but still slightly soft. Remove immediately and set aside.
Step 3: Build Aromatics
Add remaining oil to the screaming hot wok. Toss in garlic, ginger, and white parts of spring onions. Stir-fry for 20-30 seconds until fragrant but not browned.
Step 4: Cook Vegetables
Add diced vegetables to the wok. Stir-fry constantly for 2 minutes, keeping everything moving. The high heat should create slight charring on edges while maintaining crunch inside.
Step 5: The Rice Technique
Add cold rice to the wok in one motion. Immediately press the rice against the hot wok surface using your spatula, then flip and toss. Repeat this pressing and tossing motion continuously. This technique creates “wok hei” – the prized smoky char that distinguishes restaurant fried rice.
Step 6: Season and Finish
Create a well in the center of the rice, exposing the wok. Pour soy sauces directly onto the hot metal – they should sizzle immediately. Quickly toss everything together to distribute color evenly.
Return scrambled eggs to the wok, breaking them into smaller pieces. Add green onion tops and sesame oil. Give everything three or four final tosses and transfer immediately to a serving plate.
Pro Tips
- Day-old rice is non-negotiable – fresh rice creates mushy results
- Work in batches if your wok is small – overcrowding steams instead of fries
- Keep the rice moving constantly to prevent sticking
- Taste and adjust seasoning before finishing
- Serve immediately – fried rice waits for no one
Nutritional Profile
Per serving (approximately 300g):
- Calories: 380 kcal
- Protein: 12g
- Carbohydrates: 58g
- Fat: 11g
Popular Variations
This base recipe adapts beautifully. Add kimchi and gochujang for Korean-style. Include pineapple and cashews for Thai-inspired sweetness. Stir in curry powder for Singapore influence.