Better-Than-Takeout Vegetable Fried Rice

Method

1. Prep everything firstFried rice moves fast, so chop all your vegetables and break up any clumps of rice before you start.

2. Scramble the eggsHeat 1 tsp oil in a wok over high heat. Add the eggs, scramble until just set, then remove to a plate.

3. Stir-fry aromatics and vegAdd the remaining oil, then garlic, ginger and the white parts of the spring onions for 30 seconds. Add carrot and pepper and stir-fry 2 minutes.

4. Fry the riceAdd the rice, spreading it across the pan. Let it sit 1 minute to toast, then toss. Repeat for 3–4 minutes.

5. SeasonAdd peas, soy sauce and oyster sauce, tossing until evenly colored and hot.

6. FinishFold in the eggs, sesame oil and green spring onions. Serve immediately.

Cooking times and temperatures are guides — ovens and stoves vary. Always cook meat, poultry, fish and eggs to safe internal temperatures and check labels if you're cooking for anyone with food allergies. See our disclaimer.