Recipes · Main dishes

Fried Rice with Vegetables and Egg

Name: Fried Rice with Vegetables and Egg
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 250 g (1 1/4 cup) long-grain rice cooked the day before and chilled, yields about 1 2/3 lb (750 g) cooked rice; 3 eggs large, beaten; 2 carrots diced 1/4 inch (5 mm); 150 g (5.3 oz) frozen peas; 4 scallions sliced, white and green parts separate; 2 clove garlic minced; 3 tbsp canola oil in total, divided over three rounds; 3 tbsp soy sauce; black pepper to taste; salt to taste

AI-written · not yet kitchen-tested

Freshly cooked rice clumps together in the pan, so use rice from the day before that has dried out in the refrigerator. The pan must be very hot and not overcrowded, or the rice steams instead of frying. Salt only at the end, since the soy sauce brings plenty.

Serves 4
Prep 15 min
Cook 15 min
Total 30 min
easy

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This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.

Ingredients

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250 g (1 1/4 cup) long-grain rice cooked the day before and chilled, yields about 1 2/3 lb (750 g) cooked rice
3 eggs large, beaten
2 carrots diced 1/4 inch (5 mm)
150 g (5.3 oz) frozen peas
4 scallions sliced, white and green parts separate
2 clove garlic minced
3 tbsp canola oil in total, divided over three rounds
3 tbsp soy sauce
black pepper to taste
salt to taste

Method

Loosen the cold rice with your fingers or a fork until no clumps remain. Beat the eggs with a pinch of salt. Dice the carrots small and slice the scallions, keeping the white and green parts separate.
Heat 1 tablespoon of oil in a large skillet or wok over high heat. Stir-fry the carrots for 3 minutes, add the frozen peas and cook for 2 more minutes. Transfer the vegetables to a plate.
Keep the pan on high heat and add 1 tablespoon of oil. Pour in the eggs, let them set for 30 seconds, then break them into small pieces with the spatula. After about 1 minute, while the egg is still soft, add it to the vegetables.
Add the remaining oil to the pan and fry the garlic and the white scallion parts for 30 seconds. Add the rice and stir-fry over high heat for 4 to 5 minutes, turning often, until the grains are separate and hot and some turn slightly crisp.
Pour the soy sauce in along the edge of the pan and mix it into the rice. Return the vegetables and egg to the pan, toss for 1 minute, fold in the green scallion parts and season with pepper and a little salt if needed.

Tip: After cooking, let the rice cool within about an hour, keep it in the refrigerator and use it by the next day at the latest. It must get hot all the way through while frying.

Tip: If the rice stays sticky even though it was cooked the day before, fry it in two batches so the pan is not overloaded.