Why You’ll Love This Recipe
This recipe is packed with flavors, textures, and nutrients. It’s a great way to use leftover rice, making it a quick, affordable, and convenient meal. The crispy bits of rice mixed with tender vegetables and scrambled eggs provide a satisfying combination. Plus, it’s versatile and can be customized based on what you have on hand. Whether you’re making it as a main dish or as a side to accompany your favorite Asian meal, it’s sure to be a hit. Best of all, it’s ready in just 30 minutes—much faster than waiting for takeout!
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
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4 cups white rice (at least a day old, chilled in the refrigerator)
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4 Tablespoons sesame oil (divided)
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1 Tablespoon peanut oil
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1 teaspoon minced garlic
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½ cup onion (finely diced)
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1 cup carrots (finely diced)
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½ cup frozen peas
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2 Tablespoons soy sauce
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¼ teaspoon powdered ginger (or 1 teaspoon fresh minced ginger)
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2 eggs
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Pinch of sea salt
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1 teaspoon sesame oil
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Green onions to garnish
Directions
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Cook the Eggs:
Heat 1 teaspoon of sesame oil in a large skillet (at least 10 inches) over medium heat. Beat eggs with a pinch of sea salt, then pour them into the heated pan, spreading them into a thin layer. Cook for 2-3 minutes, or until the egg is firm and bubbles appear on top. Flip the egg and cook for an additional 2 minutes. Remove from heat, transfer to a cutting board, and cut the egg into thin pieces. Set aside. -
Make the Fried Rice:
In the same skillet, sauté the onion, garlic, and carrots in 1 tablespoon of sesame oil over medium-high heat. Stir occasionally and cover, cooking until the vegetables are soft and beginning to brown (about 5-7 minutes).
Add 3 tablespoons of sesame oil and 1 tablespoon of peanut oil to the vegetables. Stir in the rice and cook on high for 9-10 minutes, stirring occasionally, until the rice starts to brown. -
Add Final Ingredients:
Add the peas, soy sauce, and ginger to the rice mixture, stirring to combine. Gently stir in the cooked egg. Cook for an additional 5 minutes on medium-high heat, or until the rice is lightly browned. -
Serve:
Serve the fried rice immediately, garnished with chopped green onions. Enjoy!
Servings and Timing
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Servings: 12 servings
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Prep Time: 10 minutes
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Cook Time: 20 minutes
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Total Time: 30 minutes
Variations
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Vegetable Options: Feel free to swap out carrots and peas with other vegetables, such as bell peppers, corn, or even broccoli.
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Protein Add-ins: For a heartier dish, you can add cooked chicken, shrimp, or tofu.
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Spicy Fried Rice: Add a touch of sriracha or red pepper flakes to spice things up.
Storage/Reheating
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Storage: Store any leftover fried rice in an airtight container in the refrigerator for up to 3 days.
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Reheating: Reheat the rice in a pan over medium heat, adding a little bit of sesame oil to bring back its flavor and texture. Alternatively, you can microwave it in a covered dish, stirring halfway through.
FAQs
1. Can I use fresh rice instead of chilled rice?
Using fresh rice will work, but day-old rice tends to have a firmer texture, making it easier to stir-fry without becoming mushy.
2. Can I make this fried rice vegan?
Yes! Omit the eggs to make the dish completely vegan, and you can replace the soy sauce with tamari for a gluten-free option.
3. How do I prevent the rice from being too sticky?
Using chilled, day-old rice is key to achieving the perfect texture for fried rice. Fresh rice may be too moist and sticky for stir-frying.
4. Can I freeze fried rice?
Yes, fried rice can be frozen for up to 1 month. Make sure to let it cool completely before storing it in an airtight container or freezer bag.
5. Can I use brown rice instead of white rice?
Yes, you can use brown rice for a healthier option, though the cooking time may increase slightly. Make sure to use fully cooked and chilled brown rice for the best results.
6. What kind of oil can I substitute for sesame oil?
If you don’t have sesame oil, you can substitute with vegetable oil, though it won’t have the same nutty flavor. You can also use coconut oil for a different taste.
7. Can I add more soy sauce?
Yes, if you like a stronger soy flavor, feel free to add more soy sauce. Just be cautious not to make it too salty.
8. What if I don't have a non-stick pan?
A non-stick pan is ideal, but if you don’t have one, you can use a regular skillet. Just be sure to use enough oil to prevent the rice from sticking.
9. How do I make the rice more crispy?
To make the rice crispier, spread it out in the pan and let it cook without stirring too much. Letting it brown slightly before stirring helps to get that crispy texture.
10. Can I make this recipe ahead of time?
Yes, you can prepare the rice and vegetables ahead of time, then quickly stir-fry everything together when ready to serve. It’s a great meal prep option!
Conclusion
This easy fried rice recipe is the perfect balance of flavors and textures, making it a versatile dish for any occasion. It’s quick, customizable, and perfect for using up leftover rice. Whether you're serving it as a side or as a main course, it's sure to impress with its delicious, satisfying taste. Enjoy the taste of homemade fried rice in just 30 minutes!
Easy Fried Rice Recipe
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A quick and delicious fried rice recipe packed with vegetables, eggs, and a savory combination of sesame and peanut oils.
- Author: Janet
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 servings
- Category: Main Dish
- Method: Stir Fry
- Cuisine: Asian
- Diet: Vegetarian
Ingredients
4 cups white rice (at least a day old, chilled in the refrigerator)
4 Tablespoons sesame oil (divided)
1 Tablespoon peanut oil
1 teaspoon minced garlic
½ cup onion (finely diced)
1 cup carrots (finely diced)
½ cup frozen peas
2 Tablespoons soy sauce
¼ teaspoon powdered ginger (or 1 tsp fresh minced ginger)
2 eggs
Pinch of sea salt
1 teaspoon sesame oil
Green onions to garnish
Instructions
- Heat 1 teaspoon of sesame oil in a large skillet (at least 10 inches) over medium heat. Beat eggs with a pinch of sea salt, then pour them into the heated pan, spreading them into a thin layer. Cook for 2-3 minutes, or until the egg is firm and bubbles appear on top. Flip the egg and cook for an additional 2 minutes. Remove from heat, transfer to a cutting board, and cut the egg into thin pieces. Set aside.
- In the same skillet, sauté the onion, garlic, and carrots in 1 tablespoon of sesame oil over medium-high heat. Stir occasionally and cover, cooking until the vegetables are soft and beginning to brown (about 5-7 minutes).
- Add 3 tablespoons of sesame oil and 1 tablespoon of peanut oil to the vegetables. Stir in the rice and cook on high for 9-10 minutes, stirring occasionally, until the rice starts to brown.
- Add the peas, soy sauce, and ginger to the rice mixture, stirring to combine. Gently stir in the cooked egg. Cook for an additional 5 minutes on medium-high heat, or until the rice is lightly browned.
- Serve the fried rice immediately, garnished with chopped green onions. Enjoy!
Notes
- Feel free to swap out carrots and peas with other vegetables, such as bell peppers, corn, or broccoli.
- For a heartier dish, add cooked chicken, shrimp, or tofu.
- Add sriracha or red pepper flakes for a spicier version.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat the rice in a pan with sesame oil or in the microwave.
- Fried rice can be frozen for up to 1 month if cooled completely before storing.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 4g
- Sodium: 420mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
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