Egg & Vegetable Fried Rice
The wok classic: fluffy rice, silky egg, and crisp vegetables in under 15 minutes.
- Preparation
- 10 min
- Cook/bake time
- 10 min
- Total
- 20 min
- Difficulty
- Easy
- Calories
The wok classic: fluffy rice, silky egg, and crisp vegetables in under 15 minutes. The secret is cold day-old rice, because only that stays loose in the hot pan and does not stick together. This turns leftovers into a dish that beats any delivery.
Step-by-step instructions
- 1
Prepare the rice
Take the cold rice out of the fridge and break up the clumps with your fingers or a fork until everything is loose and fluffy again. This is the most important step of all, because clumpy rice will turn mushy instead of fluffy in the pan. If you do not have day-old rice, cook it fresh, spread it on a baking sheet, and put it in the freezer for 30 minutes so it cools down properly and the starch sets.
- 2
Scramble the egg
Heat 1 tablespoon of oil in a wok or a large skillet over high heat and pour in the beaten eggs. Let them set for a few seconds and then stir them with a spatula in large sweeping motions into soft, silky pieces. As soon as they are just set, take them out and set them aside. They will continue to cook later when mixed in, so they can be a little too soft.
- 3
Fry the vegetables
Add the remaining oil to the hot wok and fry the diced carrots for about two minutes, stirring constantly, until they brown slightly on the edges but still have a bite inside. Now add the garlic and the white part of the scallions and fry for half a minute until intensely fragrant. Finally, add the frozen peas, which only need one minute.
- 4
Stir in the rice
Now add the rice to the wok. Press it briefly against the hot bottom with the spatula, let it sit for ten seconds, and then flip it. Repeat this a few times instead of stirring frantically, because exactly this contact with the hot metal gives the rice its slightly smoky flavor. After three to four minutes, pour the soy sauce in a ring along the edge of the pan so that it evaporates and caramelizes immediately instead of just moistening the rice.
- 5
Season & serve
Fold in the eggs and the green part of the scallions and toss everything briefly so the eggs do not break apart. Remove the wok from the heat, drizzle the sesame oil over it, and season with white pepper, which fits much better here than black. Taste and add a little more soy sauce if needed. Serve the rice immediately while it is hot and fluffy.
