15-Minute Veggie Fried Rice

Fried rice is the ultimate fridge-forager's dish: cold rice, whatever vegetables are on hand, a couple of eggs, and fifteen minutes.

The two rules that matter: use cold rice, and cook it hard over high heat. It slots in nicely next to the fifteen-minute stir-fry or garlic noodles.

Ingredients

Instructions

1. Break up any clumps in the cold rice with your hands.
2. Heat 1 tablespoon oil in a large wok or skillet over high heat. Pour in the eggs and scramble quickly, then lift out.
3. Add the remaining oil, then the onion, garlic and ginger. Stir-fry 1 minute.
4. Add the peas and carrots and cook 2 minutes.
5. Add the rice and press it against the pan for 1 minute at a time to get crispy bits, then toss and repeat.
6. Pour in the soy sauce and oyster sauce and toss to coat. Return the eggs, add sesame oil and spring onion, and serve immediately.

Cooking tips

• Cold, day-old rice is essential. Fresh rice steams and clumps.
• High heat and a big pan give you the smoky wok flavour.
• Add cooked chicken, shrimp or tofu to make it a full meal.

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