Similar to it’s meat cousin, Pork-Fried Rice, this vegetable version with simple seasonings and a balance of mix-ins makes for a frugal and incredibly satisfying meal—or side dish. Typically you use day old rice, but if you cook rice like pasta, in other words in a lot of water with salt for 10 minutes then drain and cool it, you don’t have to make it ahead of time. Plus cooking it like pasta rids the raw grains of any surface starch so that it readily breaks apart into individual grains.
But, if you have leftover rice here’s the deal. Day-old jasmine rice works best; the varietal is loaded with a popcorn-y aromatic compound that perfumes the fried rice with gorgeous fragrance, and when stir-fried, the hard, dry clumps relax into tender-firm, distinct grains. All rice should be roughly room temperature when you stir-fry.
To make fluffy, tender pockets of scrambled eggs, pour the raw beaten eggs into oil that is just smoking (not merely shimmering); the eggs will puff as their water rapidly turns to steam and their proteins set.
There’s no garlic or ginger to mince, no spices or curry paste to bloom, and no sauce to mix up, which keeps the prep work minimal and the backdrop neutral, not plain, simply highlighting the namesake ingredient: rice. However, you may want to serve with soy sauce on the side for those who wish a bit more flavor.
In case you are curious why this is labeled vegetarian, since they are not technically animal flesh, eggs are usually thought of as vegetarian. Eggs that have been fertilized and therefore have the potential to become an animal may not be considered vegetarian.
Vegetable Fried Rice
- 3 large eggs
- 1½ tsp. kosher salt, divided
- 2 Tbsp. vegetable oil, divided
- 1 carrot, peeled and cut into ¼-inch pieces
- 4 oz. white mushrooms, cut into ½-inch pieces
- 4 scallions, white and green parts separated and sliced
- 4 cups cooked jasmine rice, room temperature
- ¼ tsp. pepper
- ½ cup frozen peas
- Beat eggs and ¼ teaspoon salt in bowl until well combined. Heat 2 teaspoons oil in 14-inch flat-bottomed wok or 12-inch carbon-steel or cast-iron skillet over medium-high heat until oil is just smoking. Add the mushrooms and cook, stirring frequently, until just beginning to brown, about 4 minutes. Transfer to a large plate.
- Add eggs and cook, stirring frequently, until very little liquid egg remains, 30 to 60 seconds. Transfer to the large plate.
- Add 1 teaspoon oil to now-empty wok and reduce heat to medium. Add carrot and ¼ teaspoon salt and cook, stirring frequently, until just beginning to brown, 2 to 4 minutes. Transfer to plate with eggs.
- Add scallion whites and remaining 1 tablespoon oil to now-empty wok. Cook, stirring constantly, until fragrant, about 1 minute. Add rice and stir until combined. (It’s OK if some clumps of rice remain.) Spread into even layer. Sprinkle pepper and remaining 1 teaspoon salt evenly over rice. Continue to cook, stirring frequently and pressing on rice with spatula to break up clumps, until grains are separate and heated through, 2 to 5 minutes longer.
- Add peas, egg and mushroom mixture, and scallion greens and cook, stirring frequently and using edge of spatula to break eggs into small pieces, until peas are warmed through, about 2 minutes. Serve with soy sauce.
Adapted from a recipe by Cook’s Illustrated