Vegetable Fried Rice

Name: Vegetable Fried Rice
Yield: Makes 4 servings
Cuisine: Asia
Ingredients: 2 Chinese long beans, trimmed and cut into 1½-inch lengths; 2 Napa cabbage leaves, trimmed and sliced; ¼ cup plus 2 tablespoons grape seed, corn, or other neutral oil; 2 large eggs, lightly beaten; 4 baby corn, trimmed and sliced; 1¼ teaspoons salt, plus more to taste; 4 choy sum stalks, trimmed and cut into 1½-inch lengths; ¼ cup green peas, preferably fresh; ½ onion, sliced; 1¼ teaspoons sugar, plus more to taste; 4 asparagus stalks, trimmed and cut into 1½-inch lengths; 1 carrot, sliced; 4 snow peas, trimmed and sliced; ¼ cup trimmed bean sprouts; 4 cups day-old cooked rice

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Asian Flavors of Jean-Georges

By Jean-Georges Vongerichten

Published 2007

About

There is nothing flashy about this dish-just a load of fresh vegetables, stir-fried until crisp and tender, and tossed with rice. The result is intensely satisfying and comforting.

Ingredients

¼ cup plus 2 tablespoons grape seed, corn, or other neutral oil

Asia
Main course
Gluten-free
Vegetarian

Method

Heat 2 teaspoons of the oil in a wok or large skillet over medium-high heat. Add the eggs and cook, stirring, just until set. Transfer to a plate and set aside. Wipe out the wok and heat 1 teaspoon oil in the wok over high heat. Add the baby corn, season with