Description

A quick, flavorful, and customizable fried rice dish with fresh vegetables, scrambled eggs, and crispy rice. Perfect for a weeknight dinner or a side dish, this recipe is easy to make and can be tailored to your tastes.

Ingredients

2 tablespoons plus ½ teaspoon neutral oil (such as avocado 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 fresh ginger, chopped

4 scallions, chopped (dark green tops reserved for garnish)

4 cups cooked and chilled white rice

3 tablespoons soy sauce or tamari

1½ tablespoons toasted sesame oil

2 tablespoons rice vinegar

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Instructions

Scramble the Eggs: 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 scrambled. Remove from the pan and set aside.
Cook the Vegetables: Wipe out the pan and return it to medium heat. Heat 1 tablespoon of oil, then add the chopped onion, diced carrots, and frozen peas. Cook, stirring often, for 3 to 5 minutes, or until softened.
Add Aromatics: Add the remaining 1 tablespoon of oil to the pan, along with the chopped garlic, ginger, and the white and light green parts of the scallions. Stir to combine.
Fry the Rice: Add the cooked and chilled rice to the pan along with the soy sauce and 1 tablespoon of toasted sesame oil. Stir to coat the rice evenly, then press it into an even layer at the bottom of the pan. Cook, stirring only occasionally, for 3 to 5 minutes, allowing the rice to become lightly crisp and browned.
Combine and Serve: Stir in the remaining ½ tablespoon sesame oil, the rice vinegar, and the scrambled eggs. Season to taste. Garnish with the reserved dark green scallion tops before serving.

Notes

If using leftover rice, make sure it’s chilled to avoid mushiness when frying.

For a crispy rice texture, press the rice into an even layer and stir occasionally.

If you don’t have sesame oil, you can use extra vegetable oil, but it won’t have the same flavor.

Leftover fried rice can be stored in an airtight container in the fridge for 3-4 days.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main, Side
Method: Stir-frying
Cuisine: Asian

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 4g
Sodium: 600mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 4g
Protein: 7g
Cholesterol: 80mg