Easy Fried Rice
User Reviews
5.0
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
6 servings
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Calories
259 kcal
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Course
Side Dish, Main Course
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Cuisine
Chinese
Easy Fried Rice
The perfect Chinese-style fried rice recipe! It's fluffy yet crispy, a delicious blend of eggs and vegetables, and flavored just right. Watch the video below to see how I make this in my kitchen!
Ingredients
- 2 tablespoons avocado oil
- ½ small onion diced
- 1 large carrot diced
- 4 green onions white and green parts separated
- 2 garlic cloves
- ½ teaspoon minced ginger
- 3 large eggs beaten
- 1 cup frozen peas
- 4 cup cooked white rice (day old rice)
- 3 tablespoons Tamari soy sauce
- 2 teaspoons toasted sesame oil
- kosher salt and 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!
Notes
- ½ to 2 cups of frozen mixed veggies instead of the 1 cup of frozen peas.
- You can swap in a frozen veggie blend of carrots and peas (or carrots, peas, and corn), instead of dicing a fresh carrot. Just add about 1½ to 2 cups of frozen mixed veggies instead of the 1 cup of frozen peas.
- If adding cooked protein to the rice, add it in after step 4 (where you add the sauces and seasonings).
Storage Tips:
To store in the fridge: Allow the fried rice to cool to room temperature before storing it in an airtight container. This prevents moisture buildup, which can lead to sogginess. It will stay fresh for up to 3 to 4 days. To freeze for later: I love freezing fried rice as a meal prep option. Portion it into smaller servings and store it in freezer-safe bags or containers. It can be frozen for up to 2 to 3 months. When ready to eat, thaw it in the fridge overnight and reheat thoroughly. For reheating: To reheat, you can either use the microwave or a large pan or wok. If using a pan, add a splash of water or a little oil before stir-frying again. If using the microwave, cover the rice with a damp paper towel to keep it moist.
- To store in the fridge: Allow the fried rice to cool to room temperature before storing it in an airtight container. This prevents moisture buildup, which can lead to sogginess. It will stay fresh for up to 3 to 4 days.
- To freeze for later: I love freezing fried rice as a meal prep option. Portion it into smaller servings and store it in freezer-safe bags or containers. It can be frozen for up to 2 to 3 months. When ready to eat, thaw it in the fridge overnight and reheat thoroughly.
- For reheating: To reheat, you can either use the microwave or a large pan or wok. If using a pan, add a splash of water or a little oil before stir-frying again. If using the microwave, cover the rice with a damp paper towel to keep it moist.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 259 kcal
% 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.
User Reviews
Overall Rating
5.0
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