Fried Rice
User Reviews
4.9
-
Prep Time
10 mins
-
Cook Time
12 mins
-
Total Time
22 mins
-
Servings
6 servings
-
Calories
233 kcal
Fried Rice
Description
Starting with cold rice helps achieve separate grains that can brown slightly without becoming mushy. Eggs are cooked first and set aside before stir-frying garlic, ginger, and the white parts of green onions for aromatic foundation. Peas and carrots are then cooked until tender.
Adding rice and protein cooks them with the vegetables, allowing some grains to crisp lightly. Seasoning with soy sauce and sesame oil introduces umami and nutty notes, while folding in the scrambled eggs disperses a creamy texture throughout.
Garnishing with green parts of sliced green onions adds a fresh bite and color contrast. This fried rice makes a hearty side or light main dish and allows flexibility with protein and vegetable choices.
Using day-old rice or rapidly cooling freshly cooked rice helps prevent clumping. Fresh vegetables can be minced and cooked ahead if substituting frozen ones. Toasted sesame seeds may be added with the garnish for extra texture.
Ingredients
- 1 tablespoon canola oil or peanut oil, divided
- 2 large egg beaten
- 1 pinch salt
- 1 pinch black pepper
- 2 cloves garlic minced
- 2 teaspoons ginger fresh, minced
- 2 green onions thinly sliced, green and white parts separated
- 1½ cups pea or frozen mixed vegetables, frozen
- 1½ cups carrot or frozen mixed vegetables, frozen
- 3½ cups long grain rice cold, cooked
- 1 cup chicken or pork or shrimp, optional, cooked, chopped
- 3 tablespoons soy sauce
- ½ teaspoon sesame oil more to taste, toasted
Instructions
- Heat 1 teaspoon oil in a wok or large skillet over medium-high heat. Add the eggs to the skillet along with a pinch of salt and pepper. Cook over medium heat, breaking up the eggs, just until set. Transfer to a bowl and set aside.
- In the same skillet, add the remaining oil, garlic, ginger, and the white portion of the green onions. Cook until fragrant, about 1 minute.
- Add the carrots & peas, and cook until heated and softened.
- Add the rice and chicken or other protein if using. Continue cooking until the rice is slightly crisped and brown, about 7 minutes. Don’t stir too often to allow the rice to brown.
- Once browned, stir in the cooked egg, soy sauce, and sesame oil.
- Garnish with the sliced green portions of the green onion.*
Notes
- Use day-old rice or cool freshly cooked rice on a baking sheet to prevent sticking.
- Fresh vegetables can be finely chopped and cooked before garlic and ginger if preferred.
- Any leftover cooked vegetables can replace the peas and carrots.
- Toasted sesame seeds can be sprinkled with the green onion garnish for added texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 233 kcal
% Daily Value*
| Calories | 233 | 12% |
| Carbohydrates | 31g | 10% |
| Protein | 13g | 26% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 80mg | 27% |
| Sodium | 580mg | 24% |
| Potassium | 213mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 0.4g | 1% |
| Vitamin A | 3.463IU | 0% |
| Vitamin C | 5mg | 6% |
| Calcium | 37mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
