Restaurants›Phở Dimond Restaurant›Vegetable Fried Rice Recipe

Vegetable Fried Rice Recipe

Inspired by Phở Dimond Restaurant
Time35m
Serves4

Make Vegetable Fried Rice Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Fried Rice

Method

Fried Rice

1

Prepare rice

If you haven't already, cook 1 1/2 cups uncooked long-grain rice according to package directions to yield about 4 cups cooked. Spread the hot cooked rice on a baking sheet and refrigerate or freeze briefly until cold (this prevents clumping and produces better texture). Cold day-old rice is ideal.

2

Prep vegetables and aromatics

Peel and small-dice the carrot, finely dice the onion, mince the garlic, grate the ginger, and thinly slice the scallions keeping whites and greens separate. Thaw frozen peas in a bowl of warm water for a few minutes, then drain.

3

Heat wok or large skillet

Place a large wok or heavy skillet over high heat until very hot (about 1–2 minutes). Add 1 1/2 tablespoons vegetable oil and 1 tablespoon butter (if using). Tilt the pan so the fat coats the surface.

4

Cook eggs

Beat the 2 eggs lightly with a pinch of salt. Pour eggs into the hot pan and quickly scramble, pushing with a spatula until just set but still moist. Transfer scrambled eggs to a plate and set aside.

5

Sauté aromatics and vegetables

Add the remaining 1 1/2 tablespoons vegetable oil to the hot pan. Add the diced onion and cook, stirring, 1–2 minutes until translucent. Add the carrot and continue to stir-fry 2–3 minutes until slightly softened. Add the minced garlic and grated ginger and stir for 30 seconds until fragrant.

6

Stir-fry rice

Increase heat to high. Add the cold cooked rice to the wok, breaking up any clumps with the spatula. Stir-fry the rice 3–4 minutes, tossing frequently so grains separate and begin to color slightly.

7

Season and combine

Pour 3 tablespoons soy sauce and 1 tablespoon oyster (or mushroom) sauce evenly over the rice. Sprinkle 1/2 teaspoon white pepper and 1/2 teaspoon salt. Toss thoroughly to distribute sauces and color the rice uniformly. Taste and adjust seasoning with extra soy sauce or salt if desired.

8

Add peas, eggs, and scallions

Push the rice to one side of the pan and add the thawed peas and the reserved scrambled eggs back into the pan. Break the eggs into bite-sized pieces and fold everything together. Add the sliced scallion whites and continue stir-frying 1–2 minutes until peas are heated through and scallion whites are tender-crisp.

9

Finish

Drizzle 1 teaspoon sesame oil over the rice and toss to combine. Stir in sliced scallion greens. Remove from heat. Adjust seasoning to taste with additional soy sauce or a pinch of salt if needed.

10

Serve

Transfer fried rice to a serving bowl or plates. Serve hot with lime wedges on the side if desired for a bright finish.