Everyday cooking
Vegetable egg fried rice
Separate rice grains fry with carrots, cabbage, peas and scrambled egg.
- Total time
- 40 min
- Servings / pieces
- 4
- Topic
- Everyday cooking
Fried rice works best when the grains are no longer wet on the surface. Here, freshly cooked rice is spread on a large plate to release steam briefly before frying. Small vegetable pieces cook in a few minutes. The egg sets in a clear area of the pan and is then folded through. Soy sauce and pepper are enough to season the dish; excessive liquid would soften the rice again. A wide frying pan suits four portions better than a small saucepan. If space is limited, fry the rice in two batches and combine everything at the end.
Method
Step by step
- 01
Steam-dry rice
Cook the rice according to its packet, drain well and spread thinly on a large plate. Let steam escape for 10 minutes, loosening once gently. Continue directly with this recipe.
- 02
Prepare vegetables
Dice the carrots finely, shred the cabbage and slice the spring onions. Beat the eggs in a bowl. Have all ingredients beside the hob before frying begins.
- 03
Fry vegetables
Heat 2 tbsp oil strongly in the frying pan. Stir-fry the carrots and cabbage for 4–5 minutes. Add peas and cook for another 2 minutes until hot.
- 04
Set the eggs
Push the vegetables towards the edges and add the remaining oil in the centre. Pour in the eggs and set for 30–60 seconds. Break into small pieces and mix with the vegetables.
- 05
Fry the rice
Add the rice and turn over medium-high heat for 3–4 minutes. Pour soy sauce around the edge, then fold in spring onions and pepper. Taste, add salt if necessary and serve immediately.
Times are a guide. Your hob, oven and ingredients affect the result; use the cooking cues as well as the clock.
Small pieces cook quickly
Carrot cubes roughly 5 mm across soften quickly while keeping some bite. Thick slices would remain hard at the same cooking time. Shred the cabbage finely to avoid long fibrous strips. The peas can go straight into the pan from frozen.
Avoid crowding the rice
A large quantity cools the pan and makes the grains steam rather than fry. Work in batches if the layer is deep. Turn gently instead of pressing and crushing the grains. Add soy sauce towards the end so its liquid evaporates quickly.
Kitchen questions
One more question?
Can I use yesterday’s rice?
Yes, if it was cooled promptly after cooking and kept refrigerated. Reheat thoroughly in the frying pan and reheat only once.
Can I leave out the eggs?
Yes. Omit them and separately brown 150 g diced firm tofu if wanted. Dry the tofu surface first to help it colour.
