Free recipes · from Book 3, Leftovers Reinvented
Fried Rice
Allergens: EGG SOY WHEAT GLUTEN SESAME Brands differ: always check the packaging of what you buy. Sauces made with vinegar or wine are tagged sulphites, to be safe.
The best fried rice starts with yesterday's rice: dry grains fry instead of steaming. Hot wok, everything chopped before you start, ten minutes.
3 cups cold rice + 2 eggs + 1 cup veg + 2 tbsp soy
By Chef Aurélie, professional chef
Ingredients
| Metric | US | |
|---|---|---|
| Cold cooked rice | 480 g | 3 cups |
| Eggs (large) | 2 | 2 |
| Neutral oil | 2 tbsp | 2 tbsp |
| Garlic, chopped | 2 cloves | 2 cloves |
| Frozen peas and diced carrot | 150 g | 1 cup |
| Spring onions, sliced | 3 | 3 |
| Soy sauce | 2 tbsp | 2 tbsp |
| Sesame oil | 1 tsp | 1 tsp |
| White pepper | a pinch | a pinch |
Equipment: a wok or your largest frying pan.
Method
- Break up the rice with your fingers so every grain is separate.
- Smoking-hot wok, 1 tbsp oil: scramble the eggs softly, 30 seconds. Set aside.
- Rest of the oil: garlic and vegetables, 2 min.
- Add the rice, spread it out and leave it 1 min to toast. Toss 3 to 4 min.
- Soy around the edge of the wok, eggs and spring onions back in. Sesame oil and pepper off the heat.
Chef's tip Pour the soy sauce down the hot sides of the wok, not on the rice: it sizzles and caramelises on the way. That's the takeaway taste.
5 ways to make it your own
same wok, five countries
| Name | Change | Serve with |
|---|---|---|
| Nasi goreng | Kecap manis, sambal, shrimp paste CRUSTACEAN | Fried egg, cucumber |
| Kimchi fried rice | Chopped kimchi and its juice FISH | Fried egg, nori |
| Pineapple & ham | Diced ham and pineapple, curry powder | Cashews CASHEW |
| Thai basil | Fish sauce, chilli, a handful of basil FISH | Lime wedges |
| Chorizo & corn | Diced chorizo, corn, smoked paprika; no soy | Lime, coriander |