15-Minute Veggie Fried Rice

Fried rice is the ultimate fridge-forager. Cold rice, whatever vegetables you have, a couple of eggs, and 15 minutes.

The two rules: use cold rice, and cook it hard. Slot it into rotation next to my 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.

More like this

If you enjoyed this recipe, you'll find more of my favourite quick & easy recipes in the archive, or browse the full collection.