📝 About This Recipe
This vibrant Vegetable Fried Rice is a masterclass in texture and balance, drawing inspiration from the bustling street markets of Yangzhou. By using chilled, day-old jasmine rice, we achieve that coveted 'breath of the wok'—individual grains that are toasted to perfection rather than steamed. It’s a colorful symphony of crisp garden vegetables and savory umami notes that transforms a simple side dish into the star of the table.
🥗 Ingredients
The Rice Base
- 4 cups Jasmine Rice (cooked, chilled overnight, and grains separated)
- 1 tablespoon Toasted Sesame Oil (to coat the cold rice)
Aromatics and Vegetables
- 3 tablespoons Peanut Oil (or any high-smoke point vegetable oil)
- 3 large Eggs (lightly beaten with a pinch of salt)
- 1/2 cup Carrots (finely diced)
- 1/2 cup Frozen Peas (thawed)
- 1/2 cup Red Bell Pepper (diced into small squares)
- 3 cloves Garlic (minced)
- 1 tablespoon Fresh Ginger (grated or finely minced)
- 4 pieces Scallions (whites and greens separated and sliced)
The Umami Sauce
- 2 tablespoons Light Soy Sauce (for saltiness)
- 1 teaspoon Dark Soy Sauce (for a rich golden color)
- 1 tablespoon Oyster Sauce (vegetarian mushroom sauce works as a substitute)
- 1/4 teaspoon White Pepper (ground)
- 1/2 teaspoon Sugar (to balance the salt)
👨🍳 Instructions
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1
Place the cold, day-old rice in a large bowl. Drizzle with 1 tablespoon of sesame oil and use your hands or a fork to gently break up any clumps until every grain is individual.
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2
In a small ramekin, whisk together the light soy sauce, dark soy sauce, oyster sauce, white pepper, and sugar. Set this sauce aside.
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3
Heat a large wok or heavy-bottomed cast iron skillet over high heat until it begins to slightly smoke. This high heat is crucial for the 'wok hei' flavor.
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4
Add 1 tablespoon of peanut oil to the wok. Pour in the beaten eggs and swirl quickly. Scramble for about 30-45 seconds until just set but still soft. Remove the eggs and set aside.
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5
Wipe the wok clean if necessary and add the remaining 2 tablespoons of oil. Toss in the diced carrots and red bell peppers, stir-frying for 2 minutes until they soften slightly but retain a snap.
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6
Push the vegetables to the sides of the wok. Add the minced garlic, ginger, and the white parts of the scallions to the center. Sauté for 30 seconds until fragrant.
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7
Add the rice to the wok. Using a spatula, spread the rice out and press it against the hot surface of the pan. Let it sit for 30 seconds to toast before tossing.
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8
Stir-fry the rice and vegetables together for 2-3 minutes. You should hear the rice 'popping' or crackling as it fries.
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9
Drizzle the prepared sauce mixture over the rice. Toss vigorously to ensure the sauce coats every grain evenly, turning the rice a beautiful uniform gold.
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10
Fold in the thawed peas and the reserved scrambled eggs, breaking the eggs into smaller bite-sized pieces with your spatula.
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11
Continue to stir-fry for another 60 seconds until the peas are heated through and the flavors have fully melded.
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12
Turn off the heat. Toss in the green parts of the scallions and give it one final mix before serving immediately.
💡 Chef's Tips
Always use cold, leftover rice; fresh rice is too moist and will turn mushy in the wok. Prep all your ingredients (mise en place) before turning on the stove, as the cooking process moves very fast. Don't overcrowd the pan; if you are doubling the recipe, cook it in two separate batches to maintain high heat. If you don't have white pepper, black pepper works, but white pepper provides that authentic, floral heat found in Chinese restaurants. For an extra nutty crunch, you can add toasted cashews or peanuts at the very end.
🍽️ Serving Suggestions
Pair with a crisp, chilled Riesling or a refreshing Jasmine iced tea to cut through the savory oils. Serve alongside Honey Garlic Shrimp or General Tso’s Cauliflower for a complete feast. Drizzle with a little chili crunch or Sriracha if you prefer a spicy kick. Accompany with a simple smashed cucumber salad seasoned with rice vinegar and garlic. Top with a fried egg (sunny side up) for extra richness and a beautiful presentation.