Vegetable Fried Rice with Red Pepper, Peas and Sweetcorn
Inspired by techniques from America's Test Kitchen and Serious Eats.
This follows the same egg fried rice method as our classic recipe, with the egg cooked first and set aside, then carrot, red pepper, garlic, ginger, peas and sweetcorn stir-fried before the rice goes in and the egg returns at the end.
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Method
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Equipment
- large nonstick frying pan (28-30 cm) or carbon-steel wok
- wok spatula or wide spatula
- small bowl
- plate
- instant-read probe thermometer
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 820 kcal |
| Protein | 21.6 g |
| Carbohydrate | 102.5 g |
| of which sugars | 9 g |
| of which free sugars | 0 g |
| Fat | 35.8 g |
| of which saturates | 4.7 g |
| Fibre | 7.1 g |
| Salt | 2.16 g |
Protein per 100 kcal
2.6 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 2 servings
Fried rice
- 500 g cold cooked long-grain or jasmine rice (from about 200 g raw rice, cooked the day before)
- 3 large eggs
- 1.5 g fine sea salt or table salt about ¼ tsp
- 3 tbsp neutral oil
- 3 spring onions, whites and greens sliced separately
- 2 tsp soy sauce
- ¼ tsp ground white pepper
Vegetables
- 1 carrot, cut into 5 mm dice about 80 g
- 1 red pepper, deseeded and cut into 1 cm dice about 120 g
- 2 garlic cloves, finely chopped
- 1 tsp fresh ginger, finely grated
- 80 g frozen peas
- 80 g drained tinned sweetcorn
- 1 tbsp neutral oil
- 1
Prepare Rice and Egg. Crumble the cold rice between your fingers so no clumps remain, then beat the eggs with the salt until smooth. Using rice that's been chilled since the day before means the grains are drier and will fry rather than turn sticky.
- 2
Cook the Egg First. Heat the pan over high heat until very hot, add 1 tbsp of the fried-rice oil, pour in the egg and cook for 30-60 seconds, stirring occasionally, until fully set with no liquid egg left (71°C). Tip it onto the plate and set aside. Cooking it alone first stops it overcooking later and keeps the pieces soft rather than tough.
- 3
Colour the Vegetables. Add the extra tablespoon of oil, the carrot and red pepper, and stir-fry for 2-3 minutes until just tender-crisp with lightly charred edges. The high heat sears the surfaces quickly, so the vegetables keep their crunch instead of turning soft.
- 4
Add Aromatics and Peas. Stir in the garlic, ginger and spring onion whites and cook for 30 seconds until fragrant, then add the peas and sweetcorn and toss for 1 minute. Garlic and ginger burn quickly, so keeping them moving over the heat for just half a minute brings out their aroma without any bitterness.
- 5
Fry the Rice. Add another tablespoon of oil along with the rice, then stir-fry, pressing and tossing, for 3-5 minutes until the grains separate, heat through fully and start to jump in the pan. Pour the last tablespoon of oil around the edge of the pan, add the soy sauce to the same spot and toss to coat. This two-stage seasoning lets the soy sauce sizzle briefly on the hot metal before it's tossed through, deepening its flavour.
- 6
Return the Egg. Add the egg back to the pan, breaking it into small pieces as you toss, then stir in the white pepper and spring onion greens. Toss for 1 minute until piping hot throughout, checking that the centre of the rice reads 74°C. Serve immediately, while everything is at its hottest and most fragrant.
Storage
Cool freshly fried rice quickly by spreading it on a tray, refrigerate within 1 hour and use within 24 hours. Reheat only once, until piping hot throughout (74°C). Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
