Main
Fried Rice
MainOrigin: China
Stir-fried rice with egg, onion, carrot and soy sauce.
Prep
15 min
Cook
12 min
Total time
27 min
Portions
4
Total weight
725 g
Per portion
181.3 g
Ingredients
Method
Prep
- Use cold cooked rice, broken up with fingers so the grains separate.
- Dice the onion and carrot; mince the garlic.
- Beat the eggs with a pinch of salt.
Scramble the eggs
- Heat a wok or large pan over high heat until smoking hot.
- Add half the oil; scramble the eggs 20–30 seconds until just set; remove.
Stir-fry rice and vegetables
- Add the remaining oil; stir-fry the onion, carrot and garlic 2 minutes.
- Add the rice; toss 2–3 minutes until hot and slightly toasted.
Finish
- Return the egg and add the soy sauce; toss well.
- Taste and adjust salt.
- Serve at once.
Serving
Serve immediately, hot from the wok. Day-old cold rice fries best.
Storage
Cool quickly; refrigerate up to 1 day. Reheat until piping hot.