Vegetable Fried Rice with Red Pepper, Peas and Sweetcorn
By Joe
Source: Serious Eats — J. Kenji López-Alt, Easy Fried Rice.
A easy fried rice recipe for 3 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Mix. Move to a mid-sized bowl plus break rice up using your hands in individual grains before proceeding if using day-old rice (see notes). Heat 1/2 tablespoon (7ml) vegetable oil in one wok over a high flame till smoking. Add half of rice and cook, mixing and tossing, till rice is pale brown plus toasted and has a gently chewy texture, around 3 minutes. Move to a mid-sized bowl. Repeat with another 1/2 tablespoon oil and leftover rice. Return rice to wok plus push it upwards the sides, leaving a space in the middle. Tip in 1/2 tablespoon (7ml) oil in order to the space. Tip in onion, carrot, spring onions, and garlic and cook, mixing lightly, till gently softened and fragrant, around 1 minute. Toss with rice to mix. Tip in soy sauce plus sesame oil plus toss to coat. Taste and add salt if it needs it using salt plus white pepper. Push rice to side of wok plus tip in leftover 1/2 tablespoon (7ml) oil. Break egg in oil plus season using a little salt. Use a spatula in order to scramble egg, breaking it up in little bits. Toss egg plus rice together. Tip in frozen peas plus keep to toss and mix till peas are thawed plus every grain of rice is separate. Eat at once.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
EU nutrition claims
- Low saturated fat: 0.7 g saturated fat per 100 g, 4.2% of energy (limits ≤ 1.5 g and ≤ 10%)
- Low sugars: 2.4 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 220 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 342 kcal |
| Protein | 8.4 g |
| Carbohydrate | 45.9 g |
| of which sugars | 5.3 g |
| of which free sugars | 0 g |
| Fat | 13.9 g |
| of which saturates | 1.6 g |
| Fibre | 4 g |
| Salt | 1.57 g |
Protein per 100 kcal
2.5 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
