Veg Fried Rice (Chinese Style)

Fried rice should be made with day-old leftover rice whenever possible. The grains are well separated and properly dried to prevent sticky, gummy fried rice. If using leftover rice is not an option, prepare rice as usual, spread out on a cookie sheet or pan, and fan until cooled, separating grains with a rice paddle as much as possible without crushing the rice. Place in refrigerator one hour before using in this recipe.


4 cups leftover cooked rice
2 eggs, beaten (optional)
2 green onions, chopped
1 carrot, small dice
1 onion, small dice
1/4 cup green peas, fresh
1.5 TB soy sauce
1/2 tsp. white pepper
4 TB oil, divided

Add half the oil to pan and scramble eggs over medium heat until firm. Remove from pan and set aside. Heat wok to medium high and add remaining oil. Add green onions, carrot, onion, and peas and stir fry until onion is lightly browned. Add rice and fry for a few minutes, making sure the rice does not stick. Add eggs, soy, pepper, and green onion to the rice and stir. Cook one more minute, remove from heat, and serve.