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Spring Vegetable Fried Rice
© Phoebe Lapine

Spring Vegetable Fried Rice


This fried rice is perfect for using up an extra bunch of radishes and different types of spring peas from the springtime farmers’ market.


  1. 3 tablespoons vegetable oil
  2. 2 small shallots, thinly sliced
  3. 1 large leek, white and light green parts only, halved and thinly sliced
  4. 1 cup mixed spring peas (sweet, diced sugar snaps and/or snow peas)
  5. 6 radishes, trimmed and quartered
  6. 2 tablespoons minced peeled fresh ginger
  7. 2 garlic cloves, minced
  8. 4 cups cooked long-grain rice (see Note)
  9. 2 large eggs, lightly beaten
  10. 2 tablespoons soy sauce
  1. In a nonstick wok or large skillet, heat the oil. Add the shallots and leeks and stir-fry over high heat until softened, about 2 minutes. Stir in the peas and radishes and cook until the vegetables are vibrantly colored, about 2 minutes. Add the ginger and garlic and stir-fry until fragrant, about 1 minute. Add the rice, and stir-fry until heated through and beginning to brown, about 3 minutes.
  2. Push the fried rice to the sides of the pan to create a well. Pour the eggs into the well and cook, stirring gently, until nearly set. Toss the fried rice with the eggs. Stir in the soy sauce and cook for 1 minute. Transfer the fried rice to bowls and serve immediately.
In a pot of boiling salted water, cook 1 1/2 cups raw long-grain rice until al dente. Drain and use right away or refrigerate.