Fried Rice
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
4
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Course
Main Course
Fried Rice
Description
This Fried Rice dish is prepared by first scrambling eggs briefly in a hot skillet, then cooking diced onion, carrot, and peas until tender. Aromatics like garlic, ginger, and scallions are added next, infusing the dish with fresh, sharp flavors. The chilled cooked white rice is then combined and coated evenly with soy sauce and toasted sesame oil, and pressed in the pan to achieve light crisping and browning on the rice, adding texture.
The rice is then loosened and mixed with remaining sesame oil, rice vinegar, and the scrambled eggs. The combination of ingredients provides a balanced meal component with vegetables, eggs, and rice. The reserved dark green scallion tops garnish the finished dish, providing both color and mild onion flavor.
This fried rice is suitable as a standalone quick meal or as a complement to various Asian cuisines. Its layered flavor profiles come from the blend of aromatics, umami soy sauce, and bright vinegar, resulting in a well-rounded dish with a mix of tender vegetables and pleasantly crisped grains.
Ingredients
- 2 tablespoons neutral oil plus ½ teaspoon
- 2 egg beaten, large
- ½ white onion chopped, medium
- 2 carrot peeled and diced, medium
- 1 cup peas frozen
- 3 garlic chopped, cloves
- 1 tablespoon ginger chopped fresh
- 4 scallions chopped, dark green tops reserved for garnish
- 4 cups white rice cooked and chilled
- 3 tablespoons soy sauce or tamari
- 1½ tablespoons sesame oil toasted
- 2 tablespoons rice vinegar
Instructions
- 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.
- 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.
- 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.
- 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.
User Reviews
Overall Rating
5
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