Name: Fried Rice
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: American
Ingredients: . Oil; 2 tablespoons plus ½ teaspoon neutral oil; . Eggs; 2 large eggs (beaten); . Vegetables; ½ medium white onion (chopped); 2 medium carrots (peeled and diced); 1 cup frozen peas; 3 cloves garlic (chopped); 1 tablespoon fresh ginger (chopped); 4 scallions (chopped, dark green tops reserved for garnish); . Rice; 4 cups cooked and chilled white rice; . Sauces and Oils; 3 tablespoons soy sauce or tamari; 1½ tablespoons toasted sesame oil; 2 tablespoons rice vinegar

Get ready for a delightful dish that’s packed with flavor and texture! This Fried Rice recipe is a wonderful way to use up leftover rice and is sure to become a favorite in your household.

Cooking Tips

Don’t rush the frying! Allowing the rice to sit in the pan helps achieve that lovely crispiness. Trust me, you’ll love it!

Why You’ll Love It

This dish is not only quick to make but also versatile. You can easily add your favorite proteins or veggies!

Ingredients

Instructions

Scramble the Eggs:
Step 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.
Cook the Vegetables:
Step 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.
Combine and Fry:
Step 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.
Finish and Serve:
Step 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.

Nutrition

Calories: 350, Fat: 15g, Carbs: 45g, Protein: 10g

Cooking techniques

This recipe utilizes the technique of frying to achieve a perfect balance of flavors and textures. Allow the rice to sit undisturbed for a few minutes to develop a crispy base.

Variations or substitutions

Feel free to add proteins like shrimp, chicken, or tofu for a heartier meal. You can also substitute the soy sauce with coconut aminos for a gluten-free option.

Storage tips

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet for best results!

Notes

For a vegan version, replace the eggs with scrambled tofu or chickpea flour mixture!