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5.0 from 21 votes

Fried Rice

This fried rice recipe is easy and delicious! I recommend using day-old rice here if you can, but in a pinch, you can spread freshly cooked rice on a baking sheet and chill it for 1 hour before making this recipe.

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 4
Course: Main Course
Cuisine: Chinese , American

Ingredients

  • 2 tablespoons plus ½ teaspoon neutral 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, 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

Instructions

    Cup of Yum
  1. Heat ½ teaspoon of the oil in a large skillet over medium heat. Add the eggs and cook, stirring often, for about 1 minute to scramble. Remove from the pan and set aside.
  2. Wipe out the pan and return it to medium heat. Heat another 1 tablespoon of the oil, then add the onion, carrots, and peas. Cook, stirring often, for 3 to 5 minutes, or until softened.
  3. Add the remaining 1 tablespoon oil to the pan along with the garlic, ginger, and white and light green parts of the scallions. Stir, then add the rice, soy sauce, and 1 tablespoon of the sesame oil. Stir to coat the rice, then press it evenly into the bottom of the pan. Cook, stirring only occasionally, for 3 to 5 minutes, allowing the rice to become lightly crisp and browned from sustained contact with the pan.
  4. Stir in the remaining ½ tablespoon sesame oil, the rice vinegar, and the scrambled eggs. Season to taste, garnish with the reserved scallion tops, and serve.