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

Phoebe Lapine
Phoebe Lapine
October 2013

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Credit: © Phoebe Lapine

Recipe Summary test

total:
20 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Notes

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.

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