Use fresh or leftover white rice for this easy, vegetable-studded fried rice recipe. I fried the grains first and season the dish lightly for a perfect texture and flavor.

• 2 cups cooked white rice
• 2 tablespoons vegetable oil
• 1 small onion, finely chopped
• 1 medium carrot, peeled and cut into small dice
• 2 medium cloves garlic, minced
• 1/2 cup broccoli
• 1 teaspoon soy sauce
• 2 teaspoons fresh red chilli chopped
• Salt and ground white pepper
• 4 teaspoons frozen peas

1. If using day-old rice (see note), transfer to a medium bowl and break the rice up with your hands into individual grains before proceeding.
2. Heat 1/2 tablespoon vegetable oil in a wok over high heat until smoking.
3. Add rice and cook, stirring and tossing, until the rice is pale brown and toasted and has a lightly chewy texture, about 3 minutes.
4. Press rice to the sides, leaving a space in the middle. Add 1/2 tablespoon oil to the space. Add onion, carrot, broccoli and garlic and cook, stirring gently, until lightly softened and fragrant, about 1 minute.
5. Toss with rice to combine.
6. Add soy sauce and toss to coat.
7. Season to taste with salt and white pepper.
8. Add frozen peas and continue to toss and stir until peas are thawed and every grain of rice is separate. Serve immediately.

Notes

• Rice should either be cooked fresh, spread on a tray, and allowed to cool for five minutes, or, alternatively, transferred to a loosely covered container and refrigerated for at least 12 hours and up to 2 days.