Vegetable Fried Rice
Prep time
Cook time
Total time
Serves: 1
  • 1.5 cups leftover white rice
  • half a cup frozen peas and carrots, defrosted
  • 1 egg, beaten
  • 1 stalk green onion, chopped
  • 1 tablespoon dark soy sauce
  • ½ tablespoon oyster sauce
  • ½ tablespoon oil
  • ½ tablespoon cooking wine
  • ¼ teaspoon sugar
  1. Mix rice well with dark soy sauce, oyster sauce, oil, cooking wine and oyster sauce.
  2. Heat a pan over medium heat, sprinkle with some oil, and pour in the egg, when the eggs begin to set, gently pull the eggs across the pan with an inverted turner, until forming large soft curds, set aside.
  3. Add some oil into the pan again, stir in the peas and carrots and cook for about 1 minute.
  4. Stir in the seasoned rice and stir fry for about 3-4 minutes until heat through.
  5. Add the egg back into the pan, cook for another 1 minute.
  6. Toss in the green onion, cook for another 30 seconds and serve.
It is best to use leftover rice when making fried rice, because leftover rice is less moist and sticky than fried rice, easier to stir fry.

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Recipe by Spice the Plate at