THE SPICE MAGIC KITCHEN
Vegetable fried rice
White pepper seasons a fast skillet of rice, peas and carrots.
Images are AI-generated serving illustrations; actual portions and results may vary.
GET EVERYTHING READY
Everything you’ll need.
For 3 servings. Tap each ingredient as you get it ready.
Use the written amounts, not the portions shown in the illustrations. US volume and weight equivalents are approximate.
What equipment do I need?
Large skillet; spatula; thermometer.
The recipe at a glance.
See the sequence, then follow the full instructions below.
FOLLOW ALONG
4 simple steps.
One delicious result.
Illustrative preparation stage 1 Cook vegetables
Medium-high
Have readyOil, carrot, peas, garlic
- Stir-fry carrot, peas and garlic in oil.
Illustrative preparation stage 2 Scramble
Medium
Have readyEggs
- Push vegetables aside and scramble eggs in the open space.
SPICE MAGICGround White PepperView this spice →Next: Fry rice ↓Illustrative preparation stage 3 Fry rice
Medium-high
Have readyRice, soy sauce, white pepper
- Toss rice, soy sauce and white pepper with vegetables and eggs.
- Heat the rice throughout to 165°F (74°C).
Illustrative preparation stage 4 Finish
Off heat
Have readyScallions
- Fold scallions through rice.
AT THE TABLE
A few good things alongside.
Hot-and-sour soup
Cucumber slices
Pan-fried tofu
AI-generated serving suggestions. Side dishes are separate from the recipe quantities.
A few things worth knowing.
Recipe development status
Untested original draft; kitchen review is required before publication.
Resting and serving
Use rice promptly cooled in shallow containers and refrigerated within 2 hours; reheat to 165°F (74°C).
Ingredients and allergens
Ingredients and allergens: includes egg, wheat (check packaged labels), soy. Check every packaged ingredient label and the separate serving suggestions.
FROM YOUR SPICE SHELF