Fried Rice

Updated: Apr 29



1/3 cup plain vegetable oil

1 onion, diced

Salt and pepper

3 cloves garlic finely chopped

2-inch piece fresh ginger peeled and finely chopped (or 1/2 teaspoon dry ginger)

3 whole scallions, thinly sliced

1 1/3 cups (6 ounces) medley frozen corn, peas, carrots

4 large eggs, lightly beaten

4 cups cold cooked rice

Heat a large heavy-bottomed nonstick skillet over high heat. When hot add 1 tablespoon of the oil. Add the onions to the pan, season with salt and pepper, and cook for 1 to 2 minutes until onion is fragrant Add the garlic, ginger, and scallion whites and stir-fry until fragrant, about 30 seconds. Add the frozen vegetables. Cook until just defrosted but still crisp. Transfer contents to a large bowl. Return the pan to the heat and add 2 more tablespoons of oil. Add the eggs and season with salt and pepper. Stir the eggs constantly and cook until almost set but still moist, then transfer egg to the bowl. Break the eggs up with a wooden spoon. Return the pan to the heat and add the remaining oil. Add the rice to the pan and use a spoon to break up any clumps. Season with salt and pepper and stir fry the rice to coat evenly with oil. Stop stirring, and then let the rice cook undisturbed until it gets slightly crispy, about 2 minutes. Stir the rice again, breaking up any new clumps. Add the scallion green. Transfer to the bowl. Stir all the ingredients together with the rice, taste and adjust the seasoning with salt and pepper, if necessary. Serve.


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