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Fried Rice With Summer Vegetables

Fried Rice With Summer Vegetables


  • 2 tablespoons extra-virgin olive oil
  • 3 eggs
  • 1 scallion, thinly sliced
  • 1 large carrot, grated
  • 1 cup snap peas, cut on the bias into bite-size pieces
  • 2 cups cooked jasmine rice (preferably a day old, so the rice doesn't clump)
  • White pepper, to taste
  • Sea salt, to taste
  • 1 lime, cut into wedges


  1. Heat 1 tablespoon oil in a large skillet over medium heat.
  2. Crack the eggs into the skillet. Use chopsticks to scramble the eggs so they are very fluffy and slightly dry, about 3 minutes. Set aside on a plate.
  3. Add the remaining oil to the skillet, then saute the scallion, carrot, and snap peas until tender, 5 to 7 minutes.
  4. Add the rice, pepper, and salt to the skillet. Once the rice is reheated, add the eggs and mix to combine.
  5. Transfer to plates and sprinkle with a dash of pepper. Serve with lime wedges.


  • Grating the carrots, rather than dicing them, adds just the right amount of crunch and texture.


  • Recipe by Hannah and Marian Cheng, cofounders of Mimi Cheng's in New York City.


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