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Vegetable Fried Rice

Servings: 2
Author: Jess Smith via Inquiring Chef


  • 1 tablespoon vegetable oil
  • ½ cup onion, chopped
  • ¼ cup, sliced scallions (white and green parts)
  • 2 cups vegetables of your choice, cut into even ½ inch pices (any combination will work -mushrooms, peppers, tomatoes, broccoli, etc.)
  • 2 tablespoons soy sauce
  • 2 cups cooked rice
  • 2 large eggs, cracked into small bowl


  • Prep all ingredients and set them beside the stove before beginning.
  • Heat oil in a large wok at high heat until just before the oil begins to smoke. (Turn on overhead fan if your stovetop has one.)
  • Add onion and scallion to oil, stirring to allow onion to soften and become translucent, about 2 minutes. (Oil should be steaming and sizzling loudly during this process. If not, turn up your heat.)
  • Add vegetables and stir-fry until soft and beginning to brown, about 2 minutes. Add soy sauce and stir until bubbling, about 1 minute.
  • Pour rice into the wok. Stir once to mix with vegetables and then allow rice to cook until beginning to crisp on the bottom, about 1 minute. While rice is cooking, stir it to break up large pieces and scrape up brown bits off the bottom of the pan.
  • Working quickly, push rice to sides of pan, forming a clear hole in the middle. Pour eggs into the whole and quickly scramble, about 1 minute.
  • Remove pan from heat, split rice into two portions and serve immediately.


You may need to adjust the cooking times depending on the heat of your pan. Be careful with this high heat, but remember that the high heat is key to getting the flavor brought out when the ingredients fry on the bottom of the pan. Do this once or twice, and cooking at this temperature becomes pretty comfortable.