In season当季American美式
Leftover Veggie Fried Rice蔬菜蛋炒饭
Chilled rice with eggs, peas, carrot and onion, tossed with soy sauce for three servings in about 35 minutes. Never use rice left at room temperature overnight.冷藏米饭炒散，配鸡蛋、豌豆、胡萝卜和洋葱，淋酱油炒香。约35分钟做出3人份；室温放过夜的米饭不能用。
BEGINNER FIELD GUIDE新手做饭说明书
Before you turn on the heat先备齐，再开火
Wash hands & produce洗手、洗菜洗手、洗菜Lava manos y verduras손·채소 씻기
Measure first先量好先量好Mide antes먼저 계량
Use 3 cups COOKED rice chilled at least 6 hours (cooked rice cooled within 1 hour of cooking, kept at 40°F (4°C), used within 1 day). Break clumps apart with clean hands. Dice 1 carrot and 1 onion to 5 mm. Measure 1 cup frozen peas. Beat 3 eggs with a fork. Measure 2 tbsp soy sauce and divide 2 tbsp neutral oil into two 1-tbsp portions.用3杯冷藏至少6小时的熟米饭（煮好1小时内冷却，≤40°F (4°C)保存，1天内用），用干净的手抓散；1根胡萝卜、1个洋葱切成5毫米丁；量1杯冷冻豌豆；用叉子打散3个鸡蛋；量2大匙酱油，2大匙油分两份各1大匙。
Written for 3 servings · cooking more? Use batches按 3 人份写 · 加量请分批按 3 人份寫 · 加量請分批Para 3 porciones · si haces más, por tandas3인분 기준 · 늘리면 나눠 조리
Full safety & prep notes完整安全与备料说明完整安全與備料說明Notas completas de seguridad안전·준비 전체 안내
These instructions use the base recipe: 3 servings. Scaling ingredients does not scale pan size or cooking time. Use batches and verify the stated checkpoints.以下按原方3人份写。改变份量不会自动改变锅大小或烹饪时间；增加份量请分批，并核对每步判断点。
- Wash hands with soap for 20 seconds. Rinse fresh produce under running water; dry leaves with a clean towel before cutting. Stabilize the board on a damp towel.用肥皂洗手20秒；蔬果用流动水洗净，叶菜用干净毛巾沥干；砧板下垫湿毛巾防滑。
- Use measuring spoons: 1 tbsp = 15 ml; 1 tsp = 5 ml. Measure the ingredient list before starting. Water used below is additional tap drinking water.用量匙：1大匙15毫升，1小匙5毫升；开始前按食材表量好。下文用水另备可饮用水。
Ingredients食材
- Cooked white rice熟白米饭3 cups杯
- Eggs鸡蛋3
- Peas豌豆1 cup杯
- Carrot胡萝卜1
- Onion洋葱1
- Soy sauce酱油2 tbsp大勺
- Neutral oil食用油2 tbsp大勺
Method做法
Pour 1 tbsp oil into a large nonstick skillet or wok and tilt it so the oil coats the bottom.
大不粘锅或炒锅里倒1大匙油，转着锅让油铺满锅底。
Fat coats the pan and glistens without smoking.油脂铺满锅底发亮，不冒烟。
Common mistake & quick fix容易错在哪，怎么补救
If oil or butter smokes, lift the pan off heat for 1 minute and lower heat before continuing.若油或黄油冒烟，先把锅移离炉火1分钟，调小火后再继续。
Pour in 3 beaten eggs and push them gently with a spatula, then slide them onto a clean plate.
倒入3个打散的鸡蛋，用锅铲慢慢推拢，炒到凝固后盛到干净盘子里。
The thickest center reads 160°F (71°C) on a food thermometer; color alone is not proof.食品温度计测最厚中心达160°F (71°C)，不能只看颜色。
Common mistake & quick fix容易错在哪，怎么补救
If below the target, keep cooking in 2-minute increments and measure again; clean the thermometer before checking cooked food.温度未达标时，继续加热2分钟再测；测熟食前先清洁探针。
Add the second 1 tbsp oil to the same pan and tilt to coat the base.
同一口锅再放1大匙油，轻晃锅让油铺满锅底。
Fat coats the pan and glistens without smoking.油脂铺满锅底发亮，不冒烟。
Common mistake & quick fix容易错在哪，怎么补救
If oil or butter smokes, lift the pan off heat for 1 minute and lower heat before continuing.若油或黄油冒烟，先把锅移离炉火1分钟，调小火后再继续。
Add 1 onion and 1 carrot, both cut into small 5-mm dice, and stir-fry.
放入1个切成5毫米丁的洋葱和1根切成5毫米丁的胡萝卜，翻炒。
Onion is translucent and carrot bends slightly.洋葱半透明，胡萝卜略可弯。
Common mistake & quick fix容易错在哪，怎么补救
If browning before soft, lower heat and add 1 tbsp water; stir to loosen the bottom.蔬菜还没软就开始变褐时，转小火，加1大匙水，铲起粘在锅底的食材。
Add 1 cup frozen peas and stir-fry until no ice remains.
加入1杯冷冻豌豆，翻炒到没有冰碴。
Peas are bright green and hot, with no ice.豌豆鲜绿热透，无冰碴。
Common mistake & quick fix容易错在哪，怎么补救
Ice in the pan makes steam; keep stirring until it is gone.豌豆表面若还有冰碴，继续翻炒至冰碴融化、豌豆热透。
Add 3 cups chilled cooked rice with the clumps broken apart. Press into one layer and leave it until you hear it start to crackle. If it smells scorched, turn the rice.
加入3杯已抓散的冷藏熟米饭，用锅铲压成一层，先不翻动，听到噼啪声再翻；闻到焦味要立即翻动。
You hear steady crackling and the bottom grains turn lightly golden.锅里有持续的噼啪声，底层米粒略呈金黄色。
Common mistake & quick fix容易错在哪，怎么补救
If it smells burnt, lower to medium and stir immediately.闻到焦味就调中火立即翻。
Toss the rice with the vegetables, drizzle in 2 tbsp soy sauce, then return the eggs. Break up any remaining clumps with the spatula.
把米饭与蔬菜翻匀，淋入2大匙酱油，再倒回炒蛋。如还有小饭团，用锅铲压散。
Every grain is light brown from the soy, steaming hot throughout and reaches 165°F (74°C).米粒都沾酱油呈浅褐，整体冒热气并达165°F (74°C)。
Common mistake & quick fix容易错在哪，怎么补救
Clumps of rice stay cold inside; break them with the spatula and keep tossing.饭团中心可能还不够热，用锅铲压散，再继续翻炒。
Divide the fried rice among three bowls, making sure each has eggs, rice and vegetables. Serve hot.
把炒饭分到3只碗里，让每碗都有鸡蛋、米饭和蔬菜，趁热上桌。
Common mistake & quick fix容易错在哪，怎么补救
Leftovers: into the fridge within 2 hours (1 hour on a hot 90°F+ day), eat within 3 days, and reheat to 165°F (74°C).吃不完的2小时内放冰箱（天热超90°F就1小时内），3天内吃完，回热要热到165°F (74°C)。
Know your ingredients认识食材
Ingredients explained食材讲解
Eggs鸡蛋Cheap complete protein. Older eggs peel easier; room-temp eggs bake and whip better.便宜的完全蛋白。放几天的蛋好剥壳；回温的蛋烘焙打发更好。
Peas豌豆Frozen peas are picked at peak—just as good as fresh. Add at the end to stay bright.冷冻豌豆是最佳时机采摘的，不输新鲜。最后加，颜色更亮。
Carrot胡萝卜Beta-carotene—absorbs best with a bit of fat. Firm, bright, no cracks.含β-胡萝卜素，配点油吸收更好。选硬挺、颜色鲜、无裂纹的。
Onion洋葱Flavor base of most savory cooking. Yellow for cooking, red raw. Firm, dry skins = fresh.咸味菜的底味。黄洋葱做菜，紫洋葱生吃。外皮干、紧实为新鲜。
Soy sauce酱油Umami and salt in one. Low-sodium versions cut ~40% salt.鲜和咸一次到位。低钠款少约四成盐。
- Neutral oil食用油
Extra-virgin olive oil for finishing; neutral oils (avocado, canola) for high heat.特级初榨橄榄油淋面；高温用中性油（牛油果油、菜籽油）。
Cookware厨具
Knife, stable board, measuring cups/spoons, mixing bowl, spoon and sieve刀、放稳的砧板、量杯、量匙、拌料碗、勺子和筛子- Large nonstick skillet or wok, spatula and thermometer大不粘锅或炒锅、锅铲、食品温度计
Make it a balanced meal营养搭配建议
This fried rice already includes rice, eggs and vegetables, so it does not need an extra starch. Add roasted broccoli or a green salad for more vegetables.这碗炒饭已有米饭、鸡蛋和蔬菜，不必再配一份主食。想多添些蔬菜，可配烤西兰花或绿叶沙拉。
Why it works: aim for half the plate vegetables, a quarter protein, a quarter whole grains or starch — then let one rich dish be the star.搭配思路：半盘蔬菜、四分之一蛋白、四分之一主食；一桌里只让一道浓郁的菜当主角。
Dowei Kitchen original本站专属