Chinese-American · main

Vegetable Fried Rice with Crispy Fried Egg

Vegetable Fried Rice with Crispy Fried Egg reads allium 4.9, salinity 4.9 and umami 4.9 on Palate's 0–10 flavor X-ray — a Chinese-American main, about 18 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 5.7 / 10
• Sweet & Fruity — 4.5 / 10
• Sour & Bright — 1.4 / 10
• Bitter & Earthy — 1.9 / 10
• Rich & Fat — 5.1 / 10
• Aromatic & Spice — 5.4 / 10

The measured notes (of 18)

Allium 4.9 · Salinity 4.9 · Umami 4.9 · Sweetness 4.1 · Richness 3.9 · Nutty 3.9 · Funk & Ferment 2.7 · Warm Spice 2.2 · Herbaceous 2.1 · Earthy 1.7 · Floral 1.3 · Fruity 1.3 · Sourness 1.2 · Bitterness 1.1 · Citrus 0.6 · Heat 0.6

What's in it (13)

• cold cooked rice — 710 g
• vegetable oil — 54 g
• yellow onion — 110 g
• carrots — 120 g
• garlic — 9 g
• ginger — 15 g
• frozen peas — 237 g
• soybean soy sauce — 44 g
• dark sesame oil — 5 g
• salt — 5 g
• white pepper — 1 g
• eggs — 400 g
• scallions — 300 g

Time & effort: about 18 min · effort: involved

Nutrition (per 100 g, engine-estimated): 117.7 kcal, 4.4 g protein, 5.1 g fat, 13.4 g carbs

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

How it's cooked (8 steps)

1. Break up the chilled rice with your hands, separating any clumps into individual grains; set aside. Doing this now, while the rice is cold, keeps every grain separate once it hits the hot pan.
2. Heat 1 tablespoon of the vegetable oil in a large nonstick skillet or wok over medium heat. Add the onion and carrots; saute until the onion is translucent and the carrots begin to soften, 4-5 minutes.
3. Add the garlic and ginger; saute until fragrant, about 30 seconds. Stir in the peas and cook until just heated through, 1 minute. Scrape the vegetables into a bowl and set aside.
4. Wipe out the skillet and return it to high heat. Add 2 tablespoons of oil and, once shimmering, add the cold rice in an even layer. Let it sit undisturbed until the bottom starts to crackle and turn light golden, about 2 minutes, then stir-fry, pressing out any remaining clumps, until every grain is hot and lightly toasted, 3-4 minutes.
5. Return the vegetables to the skillet along with the soy sauce, sesame oil, 1/2 teaspoon of the salt, and the white pepper. Toss constantly over high heat until everything is evenly distributed and glossy, about 1-2 minutes.
6. Stir in the scallion whites, then taste and adjust salt. Transfer the rice to a platter or divide among 4 plates, and tent loosely with foil to keep warm.
7. Wipe out the skillet again and set it over medium-high heat. Add the remaining 1 tablespoon of oil and swirl to coat; working in two batches if needed, crack in the eggs, season with a pinch of the remaining salt, and fry until the whites are set, lacy, and crisp at the edges but the yolks are still runny, 2-3 minutes.
8. Top each portion of fried rice with a crispy fried egg and scatter with the scallion greens; serve immediately so the yolk runs into the rice when broken.

Dishes with a similar flavor shape

• One-Pan Vegetable Fried Rice with Egg — Chinese-American
• Vegetable Fried Rice — Chinese-American
• Dry-Fried Green Beans (Gan Bian Si Ji Dou) — Chinese · Sichuan
• Teriyaki Tofu and Vegetable Rice Bowls — Japanese
• Korean Ground Beef Bowl — Korean

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

See how this dish fits your palate — take the short taste test →

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