Cook the egg first; bring it back after the rice

Vegetable fried rice with egg

Reviewed by Vzano Recipes editorial team ·

Dark pan filled with fried rice, pieces of egg, spinach, broccoli, red pepper, carrot and snow peas

Start with the egg: tilt the skillet to spread it, cook it until only half set for about 10 seconds, then lift it out before the vegetables go in. Cold cooked rice meets high heat only after the spinach, broccoli and pepper have been stir-fried. Once the egg returns, finish the vegetable fried rice by stirring in toasted sesame oil.

Method

  1. 01

    Cook the egg in the first spoonful of oil

    Heat a large skillet over high heat. Swirl in 1 tablespoon vegetable oil. When the oil is smoking, add the beaten egg and tilt the skillet to form a thin pancake. Cook until about half set, about 10 seconds, then remove it.

  2. 02

    Stir-fry the vegetables in the remaining oil

    Add the remaining 1 tablespoon oil. Add the spinach, broccoli, red pepper, carrots, snow peas, garlic, ginger, soy sauce and ¼ teaspoon salt. Stir-fry until crisp-tender, about 2 minutes.

  3. 03

    Spread and heat the rice

    Add the cold rice, spread it across the skillet and break up the clumps while it heats, about 3 minutes.

  4. 04

    Stir-fry the egg back through

    Return the egg, break it into pieces and stir-fry it through the rice, about 1 minute.

  5. 05

    Taste for salt

    Taste the rice and add more salt if needed.

  6. 06

    Finish with sesame oil

    Stir in the toasted sesame oil and serve.

What to watch in the pan

Remove the egg when it is only about half set after roughly 10 seconds; it finishes cooking when returned to the rice.

Keep the skillet over high heat and use the full three minutes to spread the rice and break apart cold clumps.

When rice is cooked ahead, cool it quickly and refrigerate it rather than leaving it at room temperature. Reheating does not neutralise toxins that have already formed.

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