Mark's Fried Rice
Submitted by LucilleBall50
Vegetarian fried rice with carrots, corn, bell pepper, fresh ginger, and chili flakes. No eggs, no meat, just crispy wok-fried rice loaded with vegetables and soy sauce.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minA solid vegetarian fried rice that works as a main dish or alongside spicy tofu. No eggs, no meat, just vegetables and rice getting properly charred in a hot wok.
The most important step happens before you start cooking: use cold rice. Freshly cooked rice is too wet and steams instead of frying, giving you a mushy mess. Cook your rice ahead, spread it on a sheet pan, and refrigerate it. Day-old rice from takeout containers works even better.
Fresh ginger and dried chili pieces do the seasoning work here. The recipe specifically calls for chili pieces rather than powder, and for good reason. Dried chili flakes deliver sharper, more direct heat that cuts through the starchiness of the rice. Powder tends to clump and distribute unevenly.
Chef Tips
- Get your wok screaming hot before adding oil. If the oil isn’t shimmering within seconds, the wok isn’t hot enough. That high heat is what gives fried rice its signature slightly smoky flavor.
- Cook the vegetables in stages as directed. Carrots need more time than bell peppers and corn. Dumping everything in at once means some veg will be raw while others are overcooked.
- Stir the soy sauce in gradually. You can always add more, but you can’t fix oversalted rice. Start with less than you think you need.
Variations
- Add protein: Toss in cubed firm tofu, scrambled eggs, or edamame for extra substance.
- Pineapple fried rice: Add diced pineapple with the corn for a sweet-savory Thai-inspired version.
Ingredients
Directions
Ensure that the rice has been cooked ahead of time and is well cooled.
Heat about 2 to 3 tablespoons vegetable oil in a wok.
When hot, add onions and garlic and fry for 3 minutes.
Add the carrots and stir-fry for 2 minutes.
Add the rest of the vegetables and continue to stir-fry for 2 or 3 minutes.
Toss in the chili pieces and ginger root.
Cook for a few seconds.
Carefully stir in the cold rice.
Lower heat and continue to cook, stirring occasionally for 5 Add enough soy sauce to coat the rice and cook for a further 5 minutes on low heat, stirring often to prevent sticking. Season if desired with salt and pepper. Serve when heated through. This goes great with spicy tofu dishes or works well on its own as a main dish in its own right. If you desire something hotter, add more chili pieces. Use pieces rather than powder because they are hotter.
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