Chinese · 25 min · serves 4

Everyday Vegetable Fried Rice

Kept by The Bhook kitchen

Ingredients

• 400 g cooked white rice (cold, day-old preferred)
• 1 carrot
• 1 small onion
• 1 cup frozen peas
• 1 red bell pepper
• 2 cloves garlic
• 3 tbsp soy sauce
• 2 tbsp oil
• 1/2 tsp sugar
• 2 spring onions

Method

1. Peel and dice the carrot and onion. Chop the red bell pepper and spring onions. Mince the garlic.
2. Heat 1 tbsp oil in a large frying pan or wok over high heat. Add onion, carrot, and bell pepper. Stir fry for 2-3 min until just starting to soften.
3. Add garlic and fry for 30 sec, until fragrant.
4. Push veg to one side. Add another 1 tbsp oil, then add the cold rice. Break up any clumps with your spatula so all the grains separate and heat through.
5. Stir everything together; add peas, soy sauce, and sugar. Stir fry for 3 min until rice is hot, peas are bright, and you hear it sizzle.
6. Toss in spring onion and serve.

Use cold rice; warm or fresh rice turns gluey and won’t fry up with those separate, chewy grains.