Veg Fried Rice Recipe

Cook and cool rice

Rinse 1.5 cups long-grain rice under cold water until the water runs clear to remove excess starch. Combine rinsed rice, 3 cups water and 1/2 tsp salt in a pot, bring to a boil, then reduce to low, cover and simmer 12–15 minutes until tender. Remove from heat and let stand covered 5 minutes. Fluff with a fork, spread the rice on a baking sheet or large plate to cool quickly and separate grains. Drizzle 1 tbs vegetable oil and toss gently to prevent sticking. Chill in refrigerator at least 30 minutes or use leftover cold rice (cold, separated grains are essential).

Prepare vegetables

Peel and finely dice enough carrot to make 1/2 cup. Dice capsicum to make 1/2 cup. If using frozen peas, thaw briefly under warm water and drain. Separate 3 spring onions into white and green parts. Slice the green tops thinly and finely chop 2 tbsp of the white parts for flavor. Mince 3 cloves garlic and 1 tsp fresh ginger. Keep all vegetables ready because stir-frying is quick.

Blanch peas (optional)

If using fresh peas, blanch in boiling water 1 minute, then shock in ice water and drain. For frozen peas, simply rinse and drain.

Make sauce mix

In a small bowl combine 2 tbs light soy sauce, 1/2 tbs dark soy sauce (if using), 1 tbs oyster or mushroom sauce, 1/2 tsp ground pepper, 1/4 tsp sugar and 1/4 tsp salt. Stir to dissolve and set aside. Taste and adjust salt or soy if necessary (remember rice will absorb some salt).

Heat wok and stir-fry aromatics

Place a wok or large nonstick skillet over high heat until very hot. Add 2 tbs vegetable oil and swirl to coat. Add the 2 tbsp chopped spring onion whites, minced garlic and minced ginger. Stir-fry 15–20 seconds until fragrant but not browned.

Cook vegetables

Add diced carrot and capsicum to the wok. Stir-fry 1–2 minutes until they begin to soften but remain crisp. Add the peas and continue stir-frying 30–45 seconds until heated through. Keep vegetables moving to avoid burning.

Add rice

Add the chilled, separated rice to the wok in handfuls. Break up any clumps with the back of a spatula. Toss continuously to combine rice with vegetables and heat through — about 2–3 minutes. Ensure each grain is coated with oil and separated.

Season and combine

Pour the prepared sauce evenly over the rice and vegetables. Toss thoroughly for 1–2 minutes until sauce is distributed and rice has taken on color. If using dark soy for more color, add sparingly and toss quickly to avoid over-darkening.

Finish

Drizzle 1/2 tsp sesame oil over the rice, add 1/4 tsp additional white pepper if desired, and 3 tbsp sliced spring onion greens. Toss for another 30 seconds. Taste and adjust seasoning with small pinches of salt or a splash more soy if needed.

Serve

Transfer veg fried rice to a warm serving plate. Serve immediately with lemon or lime wedges on the side if you like a bright citrus lift. Garnish additional spring onion greens as desired.