Fried Rice With Summer Vegetables
"Our version of fried rice is light and bright, the way it's served in Taiwan," says Hannah Cheng. "The lime is not traditional, but it's a carryover from our mom's childhood."
- 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
- Heat 1 tablespoon oil in a large skillet over medium heat.
- 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.
- Add the remaining oil to the skillet, then saute the scallion, carrot, and snap peas until tender, 5 to 7 minutes.
- Add the rice, pepper, and salt to the skillet. Once the rice is reheated, add the eggs and mix to combine.
- 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.