Description
This recipe guides you through making a flavorful fried rice dish, perfect as a side or a light main course.
Ingredients
Scale
- 3 cups cooked day-old white rice, refrigerated
- 2 tablespoons vegetable oil
- 1/2 cup diced carrots
- 1/2 cup frozen peas
- 1/2 cup diced yellow onion
- 2 cloves garlic, minced
- 1/2 cup cooked protein (chicken, shrimp, or tofu), diced (optional)
- 2 large eggs, lightly beaten
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon black pepper
- 2 green onions, sliced for garnish
Instructions
- Heat vegetable oil in a large wok or skillet over medium-high heat.
- Add carrots, peas, and onion to the wok. Cook, stirring frequently, for 3-4 minutes until vegetables are tender-crisp.
- Stir in minced garlic and optional diced protein. Cook for 1 minute until fragrant.
- Push the vegetables and protein to one side of the wok. Pour the beaten eggs into the empty space. Scramble the eggs until cooked through, then break them into small pieces and mix with the vegetables.
- Add the day-old cooked rice to the wok. Break up any clumps with a spatula.
- Pour soy sauce and sesame oil over the rice. Sprinkle with black pepper.
- Stir-fry for 5-7 minutes, tossing constantly, until the rice is heated through and slightly browned.
- Remove from heat. Garnish with sliced green onions before serving.
Notes
- Using day-old, cold rice is crucial for good fried rice; fresh rice will be too sticky.
- Adjust soy sauce to your taste; you can add more if you prefer a saltier flavor.
- For extra flavor, you can add a pinch of white pepper.
- Feel free to customize the vegetables based on what you have on hand.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 95mg
Keywords: fried rice, rice, stir-fry, Asian food, easy recipe