Egg Fried Rice Bowl with Vegetables

Name: Egg Fried Rice Bowl with Vegetables
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 6 cups (960 g) cooked long-grain white rice (such as jasmine), day-old, cold from the fridge, clumps broken up with your fingers; 4 large (200 g) large eggs, beaten with a pinch of salt; 2 medium (180 g) carrots, peeled and cut into ¼-inch (6 mm) dice; 1 cup (140 g) frozen green peas, rinsed under warm water to loosen, drained; 6 whole (90 g) scallions, white and light-green parts finely sliced; dark green parts thinly sliced separately for finishing; 3 cloves (10 g) garlic, minced; 1 tablespoon (8 g) fresh ginger, peeled and finely grated; 4 tablespoons (60 ml) neutral oil (such as avocado or canola); 3 tablespoons (45 ml) low-sodium soy sauce; 1 tablespoon (15 ml) vegetarian stir-fry sauce or mushroom soy sauce; 2 teaspoons (10 ml) toasted sesame oil; ¼ teaspoon (½ g) ground white pepper; kosher salt, to taste, plus a pinch for the eggs; 1 tablespoon (9 g) toasted sesame seeds (optional)

From the MyKitchenBank Kitchen

Fluffy, lightly browned day-old rice tossed with soft-scrambled eggs, sweet peas, diced carrots and scallions, seasoned with soy sauce and toasted sesame oil. It's fried in two batches so the rice toasts instead of steaming. A satisfying vegetarian bowl ready in about 35 minutes.

Prep: 15 min
Cook: 18 min
Total: 33 min
Makes: 4 bowls (about 2 cups / 400 g each)

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Ingredients

4 servings

6 cups (960 g) cooked long-grain white rice (such as jasmine), day-old, cold from the fridge, clumps broken up with your fingers
4 large (200 g) large eggs, beaten with a pinch of salt
2 medium (180 g) carrots, peeled and cut into ¼-inch (6 mm) dice
1 cup (140 g) frozen green peas, rinsed under warm water to loosen, drained
6 whole (90 g) scallions, white and light-green parts finely sliced; dark green parts thinly sliced separately for finishing
3 cloves (10 g) garlic, minced
1 tablespoon (8 g) fresh ginger, peeled and finely grated
4 tablespoons (60 ml) neutral oil (such as avocado or canola)
For the sauce
3 tablespoons (45 ml) low-sodium soy sauce
1 tablespoon (15 ml) vegetarian stir-fry sauce or mushroom soy sauce
2 teaspoons (10 ml) toasted sesame oil
¼ teaspoon (0.5 g) ground white pepper
kosher salt, to taste, plus a pinch for the eggs
For serving
1 tablespoon (9 g) toasted sesame seeds (optional)

Equipment (6)

12-inch (30 cm) nonstick or carbon steel skillet, or a 12 to 14-inch (30 to 35 cm) flat-bottomed wok (a home stove can't heat a large round-bottomed wok evenly, so cook in two batches either way)
Spatula or wok spatula
Small mixing bowl
Medium bowl for whisking eggs
Large heatproof bowl and foil to hold the first batch
Chef's knife and cutting board

Steps

Before you start

Use cold, day-old rice that was cooled quickly: right after cooking, spread it about 1 inch (2.5 cm) thick on a sheet pan or in shallow containers, and refrigerate within 1 hour (sooner is better). Keep it at 40°F (4°C) or below, and use it within 2 days. Throw out any rice left at room temperature for more than 2 hours.
This recipe is fried in two batches of 3 cups rice each. Six cups of rice plus vegetables is too much for a 12-inch skillet or a home stove's wok, and the rice would steam and turn mushy.
Chop everything before you turn on the heat; stir-frying moves fast.
Mix the sauce in a small bowl first. You'll use half in each batch.
If using frozen peas, no need to thaw; just rinse under warm water to remove ice.

1
Prep the rice
- Break up any clumps in the cold rice with your fingers until the grains are mostly separate.
- Divide it into two equal portions of about 3 cups (480 g) each in two bowls.
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Ready when: Grains are loose and separate with no large clumps.
Tip: Clumps left in the rice will steam instead of fry and stay soft in the middle.
2
Mix the sauce
- In a small bowl, stir together the soy sauce, vegetarian stir-fry sauce, toasted sesame oil and white pepper.
- You'll add half to each batch.
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Ready when: Sauce is evenly combined.
3
Prep the vegetables and eggs
- Dice the carrots into ¼-inch (6 mm) pieces.
- Mince the garlic, grate the ginger, and slice the scallions, keeping the white/light-green parts separate from the dark green tops.
- Beat the eggs with a pinch of salt in a medium bowl.
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Ready when: Eggs are fully beaten with no visible streaks of white.
Tip: Small, even carrot dice cook through in the short stir-fry time.
4
Scramble the eggs
- Heat the skillet or wok over high heat for 1 minute until very hot.
- Add 1 tablespoon of the oil and swirl to coat.
- Pour in the eggs and let them set for 10 seconds, then push and fold with a spatula for 30 to 45 seconds.
- Transfer to a plate while still slightly glossy.
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Ready when: Eggs form large soft curds, set but still slightly wet-looking; they finish cooking later.
Tip: Undercook them slightly so they stay tender after returning to the pan.
5
Cook carrots and aromatics
- Return the pan to medium-high heat and add 1 tablespoon of oil.
- Add the carrots and stir-fry for 2 minutes.
- Add the scallion whites, garlic and ginger and stir constantly for 30 seconds.
- Scrape into a bowl and divide in half (the pan will be reused).
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Ready when: Carrots are bright orange and just tender-crisp; garlic and ginger smell fragrant but are not browned.
Tip: If the garlic starts to brown, lower the heat to medium.
6
Fry the first batch of rice
- Wipe out the pan if any bits are burnt, and heat it over high heat for 30 seconds.
- Add 1 tablespoon of oil and one 3-cup portion of rice.
- Press the rice against the hot pan with the spatula, then toss and repeat for 3 to 4 minutes.
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Ready when: Rice is steaming hot, grains bounce and jump when tossed, and a few are lightly toasted.
Tip: Don't stir constantly; letting rice sit a few seconds between tosses gives light toasting.
7
Finish the first batch
- Add half the carrot mixture and half the peas (½ cup / 70 g) and toss for 1 minute.
- Drizzle half the sauce around the edge of the pan so it sizzles, then toss for 1 minute.
- Add half the eggs, breaking them into bite-size pieces, and half the dark green scallion tops, and toss for 30 seconds.
- Transfer to a large heatproof bowl and cover loosely with foil.
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Ready when: Rice is evenly tan with no wet or pale patches; peas are hot and bright green; eggs are fully set.
Tip: Pouring the sauce on the hot wall of the pan caramelizes it for better flavor.
8
Fry and finish the second batch
- Return the pan to high heat for 30 seconds.
- Add the last 1 tablespoon of oil and the second 3-cup portion of rice and fry for 3 to 4 minutes as before.
- Add the remaining carrot mixture and peas and toss 1 minute, add the remaining sauce and toss 1 minute, then add the remaining eggs and scallion tops and toss 30 seconds.
- Return the first batch to the pan and toss for 30 seconds to combine and reheat.
- Taste and add a pinch of salt if needed.
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Ready when: Everything is piping hot (eggs at least 160°F / 71°C), evenly tan, with eggs and vegetables distributed throughout.
Tip: Keep the first batch covered so it stays hot while the second cooks.
9
Serve the bowls
- Divide the fried rice among 4 bowls.
- Sprinkle with toasted sesame seeds, if using, and serve immediately.
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Tip: Serve right away; fried rice is best hot and slightly crisp at the edges.

Good to know

Tips

Make sure the pan is very hot before adding each batch of rice; this gives light toasting and prevents sticking.
Don't overcrowd the pan. Even in a 14-inch wok, 3 cups of rice per batch is the most that will fry rather than steam.
If you only have freshly cooked rice, spread it about 1 inch thick on a sheet pan, let it steam off for 10 to 15 minutes, then refrigerate uncovered until fully cold, at least 1 hour (and within 1 hour of cooking). Then cover and use within 2 days.
Top with a fried egg or a drizzle of chili crisp for extra richness.

Make ahead

Cook the rice up to 2 days ahead. As soon as it's cooked, spread it about 1 inch (2.5 cm) thick on a sheet pan or in shallow containers, cool for no more than 20 to 30 minutes, then refrigerate within 1 hour at 40°F (4°C) or below. Once cold, cover. Carrots can be diced and scallions sliced a day ahead and refrigerated.

Storage & reheating

Cool leftovers quickly in shallow containers and refrigerate within 1 hour. Keep refrigerated in an airtight container up to 2 days. Freeze up to 1 month. Reheat in a skillet over medium heat with a splash of water or oil for 3 to 4 minutes, or microwave covered until steaming hot (165°F / 74°C throughout). Reheat only once. Discard any fried rice left at room temperature for more than 2 hours.

Substitutions

cooked long-grain white rice (such as jasmine) → Cooked brown rice or cauliflower rice. Brown rice works well when chilled and cooled the same way; cauliflower rice needs 2 to 3 minutes less frying time.
low-sodium soy sauce → Tamari or coconut aminos. Tamari makes it gluten-free; coconut aminos is sweeter, so you may need a pinch more salt.
vegetarian stir-fry sauce or mushroom soy sauce → Additional low-sodium soy sauce plus ½ teaspoon sugar. Keeps the dish vegetarian and adds balance.
frozen green peas → Frozen edamame or corn. Use the same amount; no thawing required.