Mixed Vegetable Fried Rice

Steps

How to make it

Prep 8 min · Cook 10 min

1. Loosen 1 bowl chilled or day-old rice; dice 1/3 leftover carrot small and shred 80 g cabbage; beat 1 egg with a pinch of salt.
2. Heat 1 Tbsp olive oil in a skillet over medium-high; stir-fry carrot 2 minutes over medium until slightly tender.
3. Add shredded cabbage and stir-fry 1 minute until wilted but still green; push to the side.
4. Pour in egg and quickly scramble into soft curds (about 30 seconds); set aside.
5. Add rice to the same pan; stir-fry over medium 2 minutes until grains separate and smell wok-toasted.
6. Splash 1.5 Tbsp soy sauce from the pan edge; return scrambled egg and toss; season with a pinch of salt.
7. Stir-fry on high heat 30 seconds until grains are dry and lightly smoky; serve.

Tips & storage

Make it easier

• Diced ham or minced pork adds savory depth.
• Spread chilled rice or cooked noodles before cooking so they separate instead of clumping and take on sauce evenly.

Refrigerate 1 day; reheat in a skillet over low heat.