Asian-Style Vegetable Fried Rice
Fried rice is the clever fix for leftover rice: a beloved Asian classic that brings together rice, vegetables, egg and soy sauce in just minutes. Quick, endlessly adaptable, and easily turned into a full meal with a handful of chicken or shrimp.
The secret? Cold, day-old rice so the grains stay separate, plus high heat and fast hands in the pan (that’s the stir-fry technique). Whatever you do, don’t crowd the pan, so every ingredient keeps its texture.
Asian-Style Vegetable Fried Rice
Cooked rice stir-fried over high heat with vegetables, egg and soy sauce. A fast Asian dish and the perfect way to use up leftover rice.
المقادير
Method
- Heat the oil in a large pan over high heat.
- Pour in the beaten eggs and let them set quickly, then set aside.
- Add the garlic and ginger, then the vegetables, and stir-fry quickly until they soften slightly but stay crisp.
- Add the cold rice and stir-fry over high heat until everything is well combined.
- Pour in the soy sauce, sesame oil and eggs, then toss until the rice is fully coated.
- Stir in the green onion, adjust the salt, and serve the rice piping hot.
ملاحظات
Use cold, day-old rice so it doesn't clump together.
High heat and quick movements are the whole secret to an Asian stir-fry.
Go easy on the soy sauce, or the rice will turn out too salty or soggy.
High heat and quick movements are the whole secret to an Asian stir-fry.
Go easy on the soy sauce, or the rice will turn out too salty or soggy.
Frequently asked questions
Why is day-old rice better?
Because it's dry and the grains separate easily, so it won't clump or turn mushy when fried.
Can I add meat or chicken?
Absolutely. Stir-fry the chicken pieces or shrimp first, then carry on with the recipe.
What can I use instead of soy sauce?
Oyster sauce or a pinch of salt, though the flavor will be different.
Photo: Wikimedia Commons — CC BY-SA
