Fast, fragrant and endlessly forgiving — whatever vegetable you have gets diced and thrown in.

Serves 4 · Easy · 25 minutes

Blades used

• Grater — for ginger
• Fine Dicer Blade — for carrot

Ingredients

• 3 cups cooked, cooled rice
• 1-inch piece ginger
• 1 carrot, diced
• 1/2 cup peas
• 2 eggs, beaten
• 3 tbsp soy sauce
• 2 tbsp sesame oil
• To serve — Scallions

Method

1. Grate the ginger and dice the carrot with the fine dicer blade
2. Heat sesame oil in a large pan or wok over high heat.
3. Add the ginger and carrot, stir-frying for 2 minutes.
4. Push to one side, scramble the eggs in the empty space, then mix through.
5. Add the rice, peas, and soy sauce, tossing until heated through and glossy.
6. Top with scallions and serve immediately.

From our kitchen

Day-old, cold rice fries up far better than fresh — it won't clump or turn mushy.