Fried rice is an easy, versatile, and quick vegetarian recipe. In fact, the hardest part is remembering to make the rice at least several hours beforehand, so that it has time to chill.

Yield 4 servings
Time 20 minutes
Tools
  • Saucepan
  • Slotted spoon
  • Wok or large frying pan (nonstick)
  • Wooden spoon
  • Bowl or plate
Ingredients
  • 1½ c vegetable stock
  • ½ c diced vegetables (such as broccoli, carrots, green beans, peas, and/or squash)
  • 3 T peanut or vegetable oil
  • 2 eggs, lightly beaten
  • 3 scallions, thinly sliced
  • 4 c cooked, cold long-grain or jasmine rice
  • ½ t salt
  • black pepper
Directions Bring the stock to a boil over medium-high heat. Add vegetables and blanch for two minutes. Drain and reserve stock for another recipe.

Heat 1 T oil in wok over high heat. Add the eggs and mix around. When lightly set, break into pieces, then transfer to a bowl or plate. Add remaining oil to the pan, then add blanched vegetables and most of the scallions. Stir constantly for one minute, then add rice. Continue stirring, using the spoon to break up any clumps of rice.

When the rice is hot, add eggs, salt, and pepper, stir, transfer to bowl or platter, sprinkle with remaining scallions, and serve.

Notes You can use brown or white rice, or a mixture – the key is for the rice to be cold.
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