The Perfect 8-Min Vegetable Fried Rice | Separate Grains Every Single Time!

By CiCi Li · 8 min

Ingredients

Instructions

1. Cut the carrots, cabbage, garlic and scallions. Beat the eggs in a bowl.
2. If using freshly steamed rice, cook it with a 1:1 rice-to-water ratio or slightly less water, spread it on a plate and air-dry for at least 15 minutes before frying.
3. Heat a wok over high heat and add 1 tablespoon of oil. Stir-fry the carrots, cabbage and garlic for about 30 seconds until fragrant, then remove and set aside.
4. Add the remaining 1 tablespoon of oil to the wok over high heat. Add the beaten eggs and stir-fry until partly cooked.
5. Add the rice and stir-fry for about 2 minutes, breaking up clumps so the grains separate.
6. Season with the soy sauce and a pinch of white pepper and mix well.
7. Return the vegetables to the wok, add the bean sprouts and scallions, and toss for about 30 seconds until evenly combined.
8. Serve hot.

Summarized from CiCi Li's video. Watch it for the details.

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