Vegetable Fried Rice

Name: Vegetable Fried Rice
Yield: Serves 4
Cuisine: Chinese
Ingredients: 2 tablespoons vegetable oil; ¼ teaspoon ground white pepper; 3 spring onions (scallions), sliced into rounds; 1 teaspoon caster (superfine) sugar; 1 teaspoon MSG (optional) (see Note); 4 gai lan (Chinese broccoli) or broccolini (sprouting broccoli) stems, sliced into rounds; 2 teaspoons salt; 2⅔ cups (500 g) day-old cooked rice

Preparation info

Serves
4

Difficulty
Easy

Appears in

Chinese-ish

By Joanna Hu and Rosheen Kaul

Published 2022

About

This is a delicious way to use up any sad-looking green vegetables in your fridge. Once you’ve mastered the technique for preparing this fried rice, you can add anything and everything you like. I maintain that the stems are the tastiest parts of leafy green vegetables. Make this and you’ll probably agree.

Ingredients

2⅔ cups (500 g) day-old cooked rice
2 tablespoons vegetable oil

Asia
China
Main course
Southeast Asia
Vegan
Hong Kong
Gluten-free

Method

Very gently break up any lumps of rice with a spatula or your fingers, taking care to keep the individual grains intact. Allow the rice to come to room temperature.

Heat the vegetable oil in a wok or frying pan over medium heat. When the oil is hot, add the rice and stir, breaking up any lumps as you fry. Continue to cook the rice over medium-high heat until the grains fluff up again fr