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Rainbow Fried Rice

Rainbow Fried Rice

High-heat fried rice made with cold, cooked long-grain rice and colorful vegetables, delivering fluffy grains, crisp texture and bold savory flavor.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 5
Course: Main Course
Cuisine: Chinese
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups cooked Long-Grain Jasmine Rice
  • 2 tbsp Peanut Oil
  • 2 large Eggs
  • 1/2 cup Carrots
  • 1/2 cup Red Bell Pepper
  • 1/2 cup Yellow Bell Pepper
  • 1/2 cup Green Peas
  • 3 Spring Onions
  • 2 Garlic Cloves
  • 2 tbsp Light Soy Sauce
  • 1 tsp Dark Soy Sauce
  • 1/2 tsp White Pepper
  • 1/2 tsp Salt
  • 1 tsp Toasted Sesame Oil

Equipment

  • Wok
  • Wide Spatula
  • Mixing bowl

Method
 

  1. Break up the cold rice with clean hands so there are no clumps. This step is critical for fluffy fried rice.
  2. Heat the wok over high heat until faint smoke appears. Add peanut oil and swirl to coat.
  3. Pour in the beaten eggs and scramble quickly until just set. Push them to one side of the wok.
  4. Add garlic and spring onion whites. Stir for 10 seconds until fragrant.
  5. Add carrots, bell peppers, and peas. Stir-fry on high heat for 2-3 minutes until crisp-tender and brightly colored.
  6. Add the rice and spread it across the wok. Let it sit for 20 seconds so it can sear.
  7. Toss the rice firmly, breaking any remaining clumps, and stir-fry for 2 minutes until hot and dry.
  8. Add light soy sauce, dark soy sauce, salt, and white pepper. Toss quickly so the rice is evenly coated.
  9. Finish with sesame oil and spring onion greens. Toss once more and remove from heat immediately.

Notes

Day-old, cold rice is non-negotiable. Fresh rice contains surface moisture and will turn mushy instead of crisp.