Easy Fried Rice
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
8 servings
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Calories
144 kcal
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Course
Side Dish
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Cuisine
Asian, Chinese, Asian-American Fusion
Easy Fried Rice
Description
The recipe starts by heating sesame oil in a skillet or wok, cooking chopped white onion and frozen peas and carrots until tender. Eggs are added separately and scrambled in the same pan before being combined with the vegetables. Day-old cooked rice is added last along with soy sauce, which seasons the mixture and adds umami depth.
The combination yields fried rice that is moist but not sticky, with distinct grains and soft, cooked vegetables throughout. Using day-old rice helps prevent clumping and sogginess. The eggs provide protein and texture contrast, while soy sauce and sesame oil offer characteristic salty, nutty notes. Green onions add a fresh, mild onion flavor as a final garnish.
This fried rice can be served as a quick meal, side dish, or base for adding other proteins like chicken or shrimp. Preparing ahead or using leftover rice makes it an efficient option. Its ingredients and steps are straightforward, adaptable to available vegetables and tastes.
Ingredients
- 3 cups rice cooked
- 2 tablespoons sesame oil
- 1 cup onion 1 small onion, white, chopped
- 1 cup pea thawed, frozen
- 1 cup carrot thawed, frozen
- 2-3 tablespoons soy sauce more or less to taste
- 2 egg lightly beaten
- 2 tablespoons green onion optional, chopped
Instructions
- Preheat a large skillet or wok to medium heat. Add 2 tablespoons sesame oil, 1 cup chopped white onion, and 1 cup frozen peas and carrots. Cook until tender.
- Slide the vegetables to the side and pour 2 lightly beaten eggs onto the other side of the skillet. Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetables.
- Add 3 cups cooked rice * to the veggie and egg mixture. Pour 2-3 tablespoons soy sauce on top. Stir the rice and veggie mixture until warmed through and combined.
- Top with 2 tablespoons chopped green onions, if desired, and serve immediately.
Notes
- Use day-old cooked rice for best texture; freshly cooked rice tends to be mushy when fried.
- Vegetables can be adjusted based on preference or availability; frozen peas and carrots work well.
- Adjust soy sauce quantity to control saltiness and flavor depth.
- Adding green onions at the end adds freshness but is optional.
- This dish reheats well and can be made in under 30 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 144 kcal
% Daily Value*
| Calories | 144kcal | 7% |
| Carbohydrates | 21g | 7% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 41mg | 14% |
| Sodium | 282mg | 12% |
| Potassium | 113mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1737IU | 35% |
| Vitamin C | 4mg | 4% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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