Description
A quick and easy weeknight fried rice recipe that’s customizable and packed with flavor.
Ingredients
Scale
- 2 tablespoons plus ½ teaspoon neutral oil (like canola or vegetable oil)
- 2 large eggs, beaten
- ½ medium white onion, chopped
- 2 medium carrots, peeled and diced
- 1 cup frozen peas
- 3 garlic cloves, chopped
- 1 tablespoon chopped fresh ginger
- 4 scallions, chopped (reserve dark green tops for garnish)
- 4 cups cooked and chilled white rice
- 3 tablespoons soy sauce or tamari
- 1½ tablespoons toasted sesame oil
- 2 tablespoons rice vinegar
Instructions
- Heat ½ teaspoon of oil in a large skillet over medium heat. Add the beaten eggs and cook, stirring often, for about 1 minute until they’re cooked through. Remove the eggs from the pan and set them aside.
- Wipe out the skillet and return it to medium heat. Add 1 tablespoon of oil followed by the onion, carrots, and peas. Cook, stirring often for about 3 to 5 minutes or until the onions are translucent and the carrots are slightly softened.
- Add in the remaining 1 tablespoon of oil, followed by the garlic, ginger, and the white and light green parts of the scallions. Stir until fragrant.
- Add the cold rice to the pan along with the soy sauce and 1 tablespoon of sesame oil. Stir to coat the rice, then press it down evenly into the pan. Cook for about 3 to 5 minutes, allowing the rice to get lightly crispy and browned.
- Stir in the remaining ½ tablespoon of sesame oil, the rice vinegar, and the scrambled eggs. Season with salt and pepper, garnish with reserved scallion tops, and serve.
Notes
Serve with soy sauce on the side; it’s freezer-friendly and perfect for meal prep.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 700mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 180mg