Rice with Vegetables
Every Asian kitchen knows this one: fried rice should be yesterday’s rice. Freshly cooked rice carries too much moisture and turns gluey in the pan, while rice chilled overnight falls into separate grains. If you are short of time, spread the hot rice on a tray and give it twenty minutes in the fridge.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Servings
- 4
- Level
- Easy
- Per serving
- 350 kcal
Ingredients
-
What to use instead
Use tamari instead of soy sauce for a gluten-free version.
Makes: 4 servings
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
-
Step 1: Cook the rice ahead
Rinse the rice until the water runs clear and boil in salted water for 12 minutes. Spread on a tray and chill, ideally overnight.
-
Step 2: Prepare the vegetables
Dice the carrot and pepper small, slice the spring onions, chop the garlic. Have everything ready before you start frying.
-
Step 3: Heat the pan
Heat a large pan or wok with two spoons of oil until it almost smokes — high heat is what gives the dish its flavour.
-
Step 4: Fry the vegetables
Fry the carrot and pepper for 3 minutes, stirring constantly. They should stay crunchy, not soften.
-
Step 5: Add peas and garlic
Add the peas, sweetcorn and garlic and fry for another 2 minutes.
-
Step 6: Add the rice
Pour in the remaining oil, add the cold rice and break up the clumps with a spatula. Fry over high heat for 4 minutes, uncovered.
-
Step 7: Season
Pour the soy sauce down the side of the pan, add the pepper and sesame oil and toss for another minute.
-
Step 8: Serve
Take off the heat, fold in the spring onion and scatter with sesame seeds. Serve immediately.
Tips & variations
-
Tip
Never put a lid on: steam softens the rice, and what you want here is dry, fierce frying.
-
Variation
Cubes of tofu, or an egg fried separately and folded in at the end, add protein.
-
Swap
Use tamari instead of soy sauce for a gluten-free version.
-
Storage
Keeps 2 days; reheat in a pan rather than a microwave.
Nutrition
| 1 serving | Whole dish 4 servings | |
|---|---|---|
| Energy | 350 kcal | 1,400 kcal |
| Protein | 8 g | 32 g |
| Fat | 10 g | 40 g |
| Carbohydrates | 57 g | 228 g |
Approximate values calculated from standard ingredient data.
Cooked it? Rate the recipe
No ratings yet — yours will be the first.
