Name: Fried Rice with Crispy Rice & Diced Vegetables
Prep time: 15 min
Cook time: 10 min
Yield: Serves 2
Cuisine: Cantonese
Ingredients: Mixed vegetable scraps, diced — 2 taels (≈ 75 g); Leftover rice — 8 taels (about 2 bowls); Crispy rice (leftover rice deep-fried) — 1 tael (40 g); Egg — 1; Salt — 1/4 tsp; Light soy sauce — 1/2 tsp; Sugar — 1/2 tsp; Sesame oil — a dash; Rinse the leftover rice in water, drain, then deep-fry in hot oil until crisp. Set aside.; Dice assorted vegetable stem ends (broccoli stalks, carrot offcuts, mushroom pieces) and blanch in boiling water. Set aside.; Heat oil in a wok, beat in the egg and scramble, then add the plain rice, diced vegetables, seasoning, and the fried crispy rice. Toss until well combined and serve.

Method

Rinse the leftover rice in water, drain, then deep-fry in hot oil until crisp. Set aside.
Dice assorted vegetable stem ends (broccoli stalks, carrot offcuts, mushroom pieces) and blanch in boiling water. Set aside.
Heat oil in a wok, beat in the egg and scramble, then add the plain rice, diced vegetables, seasoning, and the fried crispy rice. Toss until well combined and serve.

Fried Rice with Crispy Rice & Diced Vegetables

Method

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