Vegetable Fried Rice
Ingredients
- 600 gThai or basmati rice (cooked and cold)
- 3 pcEgg (beaten)
- 1 pcCarrot (finely diced)
- 100 gGreen peas (fresh or frozen)
- 3 pcSpring onion, sauté/poêlé sans matière grasse (sliced)
- 2 pcGarlic (minced)
- 3 tbspsoy sauce
- 1 tbspSesame oil
- 2 tbspPeanut oil
- 1 tspGinger ground
- 15 gFresh ginger (peeled and finely minced)
Method
Rice where every grain stays separate, seared by the high heat of the wok. Scrambled eggs provide softness against the crunch of carrots and scallions, all brought together by a glossy brown soy sauce.
- 1
Cut the carrots into small even cubes for uniform cooking. Finely slice the green onions, mince the garlic and the fresh ginger. The rice must be cold and dry so it doesn't stick.
- 2
Heat a tablespoon of peanut oil in the wok until it smokes slightly. Pour in the beaten eggs, stir vigorously to get soft pieces, then set aside off the heat.
- 3
Add more oil. Toss in the carrots and peas. Sauté for 2 minutes over high heat. Add the garlic, fresh ginger, and ground ginger when the aroma becomes intense without burning.
- 4
Add the cold rice. Break up any clumps with the back of the spoon. The grains should jump and start to brown. Pour the soy sauce onto the sides of the wok to caramelize it before mixing.
- 5
Return the eggs and green onions to the wok. Turn off the heat. Pour in the sesame oil for shine and toasted aroma. Pepper generously.
Frequently asked questions
How do you get this dish right?
- Day-old rice is mandatory: fresh rice is too moist and will turn into mush.
- Don't overcrowd the wok, or the temperature will drop and the rice will steam instead of frying.
- Let the soy sauce hit the hot metal of the wok to develop complex toasted aromas.
How long does this dish keep?
Keeps for 2 days in the fridge in an airtight container. Reheat in a pan with a splash of water.
