5 from 78 votes
Easy Fried Rice
Easy Fried Rice uses day-old cooked white rice stir-fried with diced onion, carrot, garlic, ginger, scrambled eggs, peas, and green onions, seasoned with tamari soy sauce, toasted sesame oil, salt, and white pepper. The method retains texture in the vegetables and rice while creating a flavorful, balanced fried rice dish suitable as a side or main.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings:
6
servings
Calories:
259 kcal
Course:
Side Dish, Main Course
Cuisine:
Chinese
Ingredients
- 2 tablespoons avocado oil
- ½ onion diced, small
- 1 carrot diced, large
- 4 green onions white and green parts separated
- 2 garlic cloves
- ½ teaspoon ginger minced
- 3 egg beaten, large
- 1 cup peas frozen
- 4 cup white rice cooked, day old
- 3 tablespoons tamari soy sauce
- 2 teaspoons sesame oil toasted
- kosher salt to taste
- ground white pepper to taste
Instructions
- Sauté the veggies. Heat the oil in a wok or large pan over medium-high heat. Add the onion, carrot, and white parts of the green onion, and sauté for 2 to 3 minutes. Add the garlic and ginger, and stir for another 30 seconds.
- Cook the eggs. Push the veggies to the side of the pan, add a splash more oil if needed, then pour the eggs into the empty side of the wok. Use your spatula to stir and soft scramble the eggs.
- Add the peas and rice. While the eggs are still a bit soft, add the frozen peas and rice to the pan and stir together for another 2 to 3 minutes, until warmed through.
- Add flavoring. Add the soy sauce, sesame oil, salt, and pepper, and green parts of the green onions. Stir it all together.
- Serve. You can serve the fried rice by the spoonful or place it into small bowls that you invert onto a plate for pretty presentation. Watch the video above to see how I do it!
Cup of Yum
Notes
- Mixed frozen vegetables like carrots and peas can replace fresh carrots and peas in this recipe, using about 1½ to 2 cups.
- Cooked protein additions should be added after seasoning the rice.
- Store leftover fried rice in an airtight container after cooling to room temperature to prevent sogginess; it keeps 3 to 4 days refrigerated.
- Fried rice freezes well when portioned appropriately and thawed overnight in the refrigerator before reheating.
- Reheat by microwave with a damp paper towel or in a pan with a splash of water or oil to maintain moisture and texture.
Nutrition Information
Calories
259kcal
(13%)
Carbohydrates
37g
(12%)
Protein
8g
(16%)
Fat
9g
(14%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
5g
(25%)
Trans Fat
0.01g
(1%)
Cholesterol
82mg
(27%)
Sodium
545mg
(23%)
Potassium
217mg
(5%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
2082IU
(42%)
Vitamin C
13mg
(14%)
Calcium
44mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 259
% Daily Value*
| Calories | 259kcal | 13% |
| Carbohydrates | 37g | 12% |
| Protein | 8g | 16% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 82mg | 27% |
| Sodium | 545mg | 23% |
| Potassium | 217mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 2082IU | 42% |
| Vitamin C | 13mg | 14% |
| Calcium | 44mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.