High-Heat Egg Fried Rice with Spring Onions
Quick wok-fried basmati rice with scrambled egg, fresh spring onions, peppers, and mixed vegetables. Cook rice separately, then toss everything at high heat for a minute or two per component. Season with soy sauce and pepper to finish. Best eaten immediately while rice is heated through.
Ingredients
- 2 ¾ cups basmati rice, uncooked
- 3 green onions, sliced
- 1 green pepper, cut into fine stripsred or yellow pepper1:1vegetable
color and slight sweetness variation
- mixed vegetables, blanched and diced small or shredded carrot, fine beans, diced mushrooms, green peas
- 2 eggs, well beaten
- 2 tbsp oil
- 3 tbsp oil
- salt(optional)
- pepper powder, finely crushed(optional)
- soy sauce(optional)
Instructions
- 1
Heat oil in a wok to smoking point
- 2
Pour in beaten egg, swirl and break apart with ladle or spoon
- 3
Add green onions and peppers, sauté at high heat for a minute
- 4
Add blanched mixed vegetables, salt, and pepper powder, sauté for about a minute, stirring and tossing
- 5
Rinse rice under cold water until clear, boil for 10 minutes, and drain
- 6
Add drained rice to wok and toss gently to combine
- 7
Season with salt, pepper powder, and soy sauce to taste
- 8
Taste and serve
Tips
Use mixed peppers (red, yellow, orange) for more color, but keep total volume equivalent to one pepper
If unfamiliar with wok tossing technique, use a frying spoon instead
Keep heat high throughout cooking for best texture and flavor development
Cook rice separately before adding to wok to prevent mushiness
Good to Know
Refrigerate leftover rice in airtight container up to 3 days. Reheat in wok with splash of oil over high heat.
Prepare rice, chop vegetables, and beat eggs up to 1 day ahead. Fry rice just before serving.
Serve immediately while rice is hot. Garnish with extra sliced spring onions if desired.
Common Mistakes
Do not skip rinsing rice to avoid excess starch and clumping
Do not add cooked rice directly to hot wok without draining to avoid mushy texture
Do not reduce heat during vegetable and egg cooking to avoid steamed rather than fried result
Substitutions
Gluten-Free Swaps
General Alternatives
color and slight sweetness variation