Vegetarian Fried Rice
A quick, healthy, and versatile vegetarian fried rice. The perfect way to use up leftover rice and veggies.
Ingredients
- 3 cups cooked jasmine rice, chilled overnight
- 2 tbsp peanut oil or vegetable oil
- 2 eggs, lightly beaten
- 1 brown onion, finely chopped
- 2 garlic cloves, crushed
- 1 carrot, finely diced
- 1 cup frozen peas, thawed
- 2 tbsp soy sauce
- 1 tbsp oyster sauce (or vegetarian stir-fry sauce)
- 1 tsp sesame oil
- 2 spring onions, sliced
Method
Heat half the oil in a wok or large frying pan over high heat. Add the eggs and swirl to make a thin omelette. Cook for 1 minute until set, then transfer to a board and slice thinly.
Heat the remaining oil in the wok. Add the onion, garlic, and carrot. Stir-fry for 2-3 minutes until softened.
Add the chilled rice and peas. Stir-fry for 3-4 minutes, breaking up any clumps of rice.
Stir in the soy sauce, oyster sauce, and sesame oil. Toss well to coat the rice evenly.
Return the sliced egg to the wok along with the spring onions. Toss for another minute until heated through.
Serve immediately.
Recipe Notes
Using day-old, chilled rice is crucial to prevent the fried rice from becoming gluggy.
- Add diced tofu or cashews for extra protein.
- Stir through some baby spinach at the end.