Basic vegetable and egg fried rice from The Wok - Recipes and Techniques (page 278) by J. Kenji López-Alt

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute shoyu for light soy sauce.

  • joeljkp on May 05, 2026

    This is a great fried rice tutorial with a template recipe as an example. We made it as-written, subbing snow peas for frozen English peas. Turned out great - I'm excited to build this into the regular rotation.

  • vegabond2016 on May 28, 2024

    I added ground pork and used less eggs than the recipe calls for. Served with a healthy drizzle of siracha on top. Quick, easy, and tasty!

  • Pandan on April 20, 2024

    First time I made proper fried rice while stir frying everything in batches. I used some leftover cold basmati rice and rice pilaf with nori, cooked chicken thighs and also some mushrooms besides the other ingredients mentioned. Tasted great with some Momofuku chili crisp on top. Will definitely do my fried rice like this from now on.

  • et12 on February 11, 2023

    An excellent recipe with good guidance. Really good comfort food. I agree with other comments that amount of oil seems high but it didn’t taste heavy.

  • Cookie24 on November 08, 2022

    I added chicken (using Basic Stir-Fy Marinade for any Meat recipe - page 50) to this rice dish, I also substituted shallot for the onion. Next time, I will reduce the oil slightly because it really wasn't necessary. This rice was easy to make and the flavor was perfect.

  • Astrid5555 on September 24, 2022

    Works like a charm every time, perfect fried rice recipe!

  • ashallen on August 07, 2022

    Really nicely balanced fried rice. Good ratio of rice to "other stuff" - not overloaded but not too spare, either. Recipe calls for a fair amount of oil but it wasn't heavy or greasy and had a nice light texture. Comforting flavors. I accidentally folded the egg on itself while trying to flip it (so slippery!), but final texture was still great. My husband prefers onion to be very well cooked so I cooked the carrots and onions longer than called for in recipe.

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