Recipe Index

Ingredients

• 1 1/2 cups jasmine rice, cooked, then dried out in the refrigerator for at least one day (about 3 cups of cooked rice)
• 2 tbsp neutral oil
• 4 scallions, thinly sliced, whites and greens separated
• 3 cloves garlic, chopped
• 1 tbsp ginger, chopped
• 1 cup frozen mixed vegetables, or raw
• 3 eggs, beaten
• 1 tbsp soy sauce
• 1/4 tsp white pepper
• 1/2 tbsp sugar
• 1 tsp salt
• 1/4 tsp msg
• 1 tsp toasted sesame oil

Method

1. Cook the jasmine rice, spread it uncovered on a sheet tray, and refrigerate it for 24 to 48 hours until the grains have dried out.
2. Heat the neutral oil in a large wok or pan over medium-high heat and stir-fry the scallion whites, garlic and ginger for about 15 seconds. Raise the heat to high, add the mixed vegetables, and cook for 1 to 2 minutes until they are cooked through.
3. Push the vegetables to one side, add another 1/2 tablespoon of oil to the bare side of the pan, and scramble the beaten eggs there until they are about 80 percent cooked.
4. Add the dried rice and toss for 1 to 2 minutes until everything is combined. Season with the soy sauce, white pepper, sugar, salt and MSG and keep frying for another 1 to 2 minutes until the rice looks dry.
5. Take the pan off the heat, drizzle the toasted sesame oil over the rice and scatter the scallion greens on top before serving.

Prep: 10 min · Cook: 10 min · Total: 20 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data