Chinese-American · main

One-Pan Vegetable Fried Rice with Egg

One-Pan Vegetable Fried Rice with Egg reads umami 6.4, richness 5.8 and salinity 5.0 on Palate's 0–10 flavor X-ray — a Chinese-American main, about 16 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 7.2 / 10
• Sweet & Fruity — 4.6 / 10
• Sour & Bright — 1.2 / 10
• Bitter & Earthy — 1.7 / 10
• Rich & Fat — 6.9 / 10
• Aromatic & Spice — 5.0 / 10

The measured notes (of 18)

Umami 6.4 · Richness 5.8 · Salinity 5.0 · Allium 4.5 · Sweetness 4.3 · Nutty 3.9 · Funk & Ferment 2.7 · Herbaceous 2.2 · Warm Spice 2.1 · Earthy 1.6 · Floral 1.3 · Fruity 1.1 · Bitterness 1.1 · Sourness 1.0 · Heat 0.6 · Citrus 0.5

What's in it (13)

• oil — 41 g
• eggs — 300 g
• yellow onion — 110 g
• carrots — 120 g
• garlic — 9 g
• ginger — 15 g
• frozen peas — 237 g
• cold cooked rice — 710 g
• soybean soy sauce — 44 g
• dark sesame oil — 5 g
• salt — 3 g
• white pepper — 1 g
• scallions — 400 g

Time & effort: about 16 min · effort: involved

Nutrition (per 100 g, engine-estimated): 105.2 kcal, 3.8 g protein, 3.9 g fat, 13.5 g carbs

Dietary: Vegetarian · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (10 steps)

1. Have all ingredients prepped and within reach before you start; this dish moves fast once the pan is hot.
2. Heat 1 tablespoon of the oil in a large nonstick skillet or wok over medium-high heat until shimmering. Pour in the beaten eggs and let them set for 10 seconds, then scramble gently, breaking them into small soft curds, until just cooked through but still glossy, about 1 minute. Transfer the eggs to a plate and set aside.
3. Add the remaining 2 tablespoons oil to the same skillet over medium-high heat. Add the onion and carrots and cook, stirring often, until the onion is translucent and the carrots have softened at the edges, 3-4 minutes.
4. Add the garlic, ginger, and scallion whites; stir-fry until fragrant, about 30 seconds, taking care not to let the garlic brown or turn bitter.
5. Add the peas and cook, stirring, until warmed through and bright green, about 1 minute.
6. Push the vegetables to one side of the pan. Add the broken-up rice to the cleared space, spreading it in an even layer, and press it lightly into the hot pan. Let it sit undisturbed for 1-2 minutes so the grains along the bottom pick up color and a light crisp, then toss the rice together with the vegetables.
7. Continue stir-frying the rice and vegetables together, spreading and pressing the rice against the pan every so often to build more crisp edges, until the rice is heated through and lightly toasted in spots, 3-4 minutes.
8. Drizzle the soy sauce evenly over the rice and toss well to distribute the color and seasoning, about 30 seconds.
9. Return the scrambled eggs to the pan, breaking them into smaller pieces, and toss to combine. Drizzle in the sesame oil, then season with the kosher salt and white pepper, tasting and adding more soy sauce or salt as needed.
10. Remove from heat, scatter the scallion greens over the top, toss once more, and serve immediately straight from the pan.

Dishes with a similar flavor shape

• Vegetable Fried Rice — Chinese-American
• Korean Ground Beef Bowl — Korean
• Korean-Style Marinated Skirt Steak With Grilled Scallions — Korean
• One-Pan Chicken Fried Rice — Chinese-American
• Ground Turkey Fried Rice with Peas and Carrots — Chinese-American

Keep reading: what umami, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.