Vegetable Fried Rice (蔬菜炒饭)

Method8 steps · about 15 min

1. 1

   Step 1: Mix all the ready chili oil (1 tbsp), ready black bean sauce (1 tbsp) and soy sauce (2 tsp) in a small bowl. Reserve this complete chili–black bean sauce separately from the peanut oil.

   Uses 1 tbsp ready chili oil · 1 tbsp ready black bean sauce · 2 tsp soy sauce

2. 2

   Step 2: Heat 1 tbsp of the peanut oil in a large skillet over medium-high heat. Add all the beaten eggs (4), let the underside set, then gently scramble until just cooked with no liquid egg remaining. Transfer all cooked eggs to a plate and reserve them for step 7, retaining actual residual pan oil.

   Uses 1 tbsp peanut oil for eggs · 4 eggs, beaten

   
3. 3

   Step 3: Add the remaining 1 tbsp peanut oil and all the minced garlic (3) to the actual residual egg-frying oil from step 2. Stir a few times until fragrant, keeping all cooked eggs reserved separately.

   Uses Actual residual oil from step 2, with all cooked eggs reserved · Remaining 1 tbsp peanut oil for garlic and vegetables · 3 garlic cloves, minced

   
4. 4

   Step 4: Add all the frozen mixed vegetables (2 cups) directly to the fragrant garlic and oil from step 3. Stir-fry until completely thawed and their released liquid has evaporated; do not add the rice while the pan is watery.

   Uses All garlic and actual pan oil from step 3 · 2 cups frozen mixed vegetables in small pieces

   
5. 5

   Step 5: Add all the ready refrigerated cooked white rice (3 cups) to the dry vegetables and garlic from step 4. Break apart clumps and stir-fry about 2–3 minutes until heated through and lightly toasted.

   Heat and lightly toast cooked rice · 3 minUses All cooked vegetables, garlic and actual pan oil from step 4 · 3 cups ready cooked white rice, refrigerated

   
6. 6

   Step 6: Pour all the complete chili–black bean sauce from step 1 into the toasted rice and vegetables from step 5. Stir-fry about 2 minutes until all the rice is evenly coated with sauce.

   Coat rice with chili–black bean sauce · 2 minUses All three-stock sauce mixed in step 1 · All heated rice and vegetable pan contents from step 5

   
7. 7

   Step 7: Return all cooked eggs reserved from step 2 to the sauced rice from step 6. Add all the sliced green onions (4) and the measured ¼ tsp salt. Stir-fry 1–2 minutes to combine and heat everything thoroughly; the reheated rice and completed dish must reach 74°C / 165°F. Lower the heat, taste and add optional extra salt only if needed.

   Combine eggs and finish fried rice · 2 minUses All cooked eggs reserved from step 2 · All sauced rice and vegetables from step 6 · 4 green onions, sliced · ¼ tsp salt · Additional salt to taste, optional

   
8. 8

   Step 8: Transfer all the completed fried rice from step 7 to a serving plate and serve hot as 2–4 portions, as a main or side dish. Refrigerate leftovers within 2 hours and use within 3 days; reheat to 74°C / 165°F.

   Uses All completed rice, eggs, vegetables, sauce and seasonings from step 7