Recipe of Vegetable Fried Rice in a Wok: Fluffy, Crunchy and Ready in 30 Minutes

Ingredients

• 400 g cooked white rice, cold (from the day before)
• 2 eggs
• 1 large carrot
• 1 red bell pepper
• 1 cup peas (fresh or frozen)
• 3 scallions
• 2 garlic cloves
• A piece of fresh ginger (2 cm)
• 3 tablespoons soy sauce
• 1 teaspoon sesame oil
• 3 tablespoons vegetable oil (sunflower or peanut)
• Salt to taste

Directions

1. 1

   Dice the carrot into small cubes, the bell pepper into squares and slice the scallions, keeping the green parts for the end.

2. 2

   Finely chop the garlic and ginger and beat the eggs with a pinch of salt.

3. 3

   Heat the wok over very high heat with 2 tablespoons of oil until it starts to smoke.

4. 4

   Cook the beaten eggs like a thin omelet, stirring for 1 minute, then remove and set aside.

5. 5

   Add the remaining oil and stir-fry the carrot, bell pepper and peas for 3-4 minutes, stirring constantly, until tender-crisp.

6. 6

   Add the garlic and ginger and stir-fry for 30 seconds, until fragrant.

7. 7

   Add the rice and stir-fry for 2-3 minutes over high heat, breaking up clumps with the spatula.

8. 8

   Pour the soy sauce around the edges of the wok, toss well and return the egg to the wok.

9. 9

   Remove from the heat, add the sesame oil and the green scallion parts, toss and serve piping hot.