Clean-Out-the-Fridge Vegetable Fried Rice

By Sprig Originals ✓ · cooked up in Sprig

Cold day-old rice hits a screaming-hot skillet and everything goes in by stage — hard vegetables first, cabbage and corn late, scallions last — so every bite has crisp edges and separate, toasty grains instead of steamy mush. A weeknight entree built to use whatever is rattling around your crisper drawer.

Ingredients

• 5 cups cooked long-grain white rice, cold from the fridge (about 1 2/3 cups uncooked)
• 2 tbsp soy sauce
• 2 tsp oyster sauce or vegetarian mushroom stir-fry sauce
• 1 tsp toasted sesame oil
• 1/2 tsp granulated sugar
• 1/4 tsp white pepper

• 3 tbsp neutral oil, such as canola or peanut
• 3 large eggs, beaten with a pinch of salt
• 1 medium yellow onion, diced small
• 1 medium carrot, cut into 1/4-inch dice
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 2 cups green cabbage, thinly sliced (about 1/4 small head)
• 1 cup frozen corn kernels, no need to thaw
• 1/2 cup frozen peas, no need to thaw
• 4 scallions, whites and greens separated and sliced
• 1/2 tsp kosher salt, plus more to taste

• 1 tsp toasted sesame seeds
• Chili crisp or sriracha, for serving
• 1 lime, cut into wedges (optional)

Instructions

1. Break up the cold rice with wet hands in a large bowl until no clumps remain — every grain should be separate. If your rice is very firm, microwave it for 30 seconds just to loosen it, then let it cool back down. Do not use warm, freshly cooked rice.
2. Whisk the soy sauce, oyster sauce, sesame oil, sugar, and white pepper together in a small bowl. Have every vegetable prepped and lined up next to the stove — once you start, the cooking takes about 10 minutes and there is no time to chop.
3. Heat a 12-inch carbon steel or nonstick skillet (or a wok) over high heat for 2 minutes, until a drop of water skitters and evaporates instantly. Add 1 tablespoon of the oil, swirl, then pour in the beaten eggs. Let them set for 15 seconds, then scramble in big soft curds for about 45 seconds and scrape onto a plate while still slightly wet.
4. Add the remaining 2 tablespoons oil to the hot pan. Add the onion and carrot with 1/4 teaspoon of the salt and stir-fry over high heat for 2 to 3 minutes, until the carrot is crisp-tender and the onion edges brown. These are the hard vegetables and they need the head start.
5. Add the garlic, ginger, and scallion whites and stir constantly for 30 seconds, just until fragrant — do not let the garlic darken.
6. Add the rice and spread it into an even layer. Let it sit undisturbed for 60 to 90 seconds to toast and pick up brown spots, then toss and press it against the pan. Repeat twice more, about 4 minutes total, until the grains are hot, dry, and lightly crackling.
7. Pour the sauce around the edge of the pan rather than over the rice so it sizzles and caramelizes on contact. Toss hard for 30 seconds until the color is even.
8. Add the cabbage, frozen corn, and peas along with the remaining 1/4 teaspoon salt. Stir-fry for just 90 seconds to 2 minutes — the cabbage should still have a crunch and the corn should be hot but still pop. This late addition is what keeps everything from going limp.
9. Return the eggs to the pan, breaking them into bite-size pieces, and add the scallion greens. Toss for 30 seconds to combine and finish cooking the eggs. Taste and add a splash more soy sauce or a pinch of salt if needed.
10. Scatter with sesame seeds and serve immediately, straight from the pan, with chili crisp and lime wedges on the side.

Chef's tips

Nutrition (per serving, estimated)

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