Vegetable Fried Rice

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.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 727
• Protein: 18 g
• Carbs: 125 g
• Fat: 16 g

Ingredients

• 600 g Thai or basmati rice ( cooked and cold )
• 3 piece Egg ( beaten )
• 1 piece Carrot ( finely diced )
• 100 g Green peas ( fresh or frozen )
• 3 piece Spring onion, sauté/poêlé sans matière grasse ( sliced )
• 2 piece Garlic ( minced )
• 3 tbsp soy sauce
• 1 tbsp Sesame oil
• 2 tbsp Peanut oil
• 1 tsp Ginger ground
• 15 g Fresh ginger ( peeled and finely minced )

Instructions

1. Vegetable preparation

   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. Sautéing the eggs

   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. Searing the aromatics

   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. Sautéing the rice

   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. Finishing touches

   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.

Chef's tips

• 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.

Storage

Keeps for 2 days in the fridge in an airtight container. Reheat in a pan with a splash of water.