Quick & Easy Fried Rice

Name: Quick & Easy Fried Rice
Prep time: 10 min
Cook time: 13 min
Total time: 23 min
Yield: 2
Cuisine: Asian
Ingredients: 2 cups Cooked white rice (Preferably day-old or chilled rice for best texture); 2 Large eggs (Lightly beaten); 0.5 cup Carrots (Finely diced); 0.25 cup Frozen peas; 0.25 Yellow onion (Finely chopped); 2 cloves Garlic (Minced); 2 tablespoons Soy sauce (Adjust to taste); 2 tablespoons Vegetable oil (Or any high-smoke point cooking oil); 0.25 teaspoon Salt (To taste); 0.25 teaspoon Black pepper (To taste); 1 Green onions (Chopped, for garnish)

This recipe demonstrates how to make a classic, flavorful fried rice dish quickly and efficiently. Utilizing leftover cooked rice, scrambled eggs, and a mix of colorful vegetables, it's a perfect weeknight meal that comes together in under 30 minutes. The dish is seasoned with soy sauce for that authentic savory taste, making it a satisfying and customizable option for any home cook.

#Fried Rice

#Rice

#Asian

#Quick Meal

#Stir-fry

#Easy Dinner

#Vegetarian Option

Assorted fresh ingredients

Recipe Information

10m

Prep Time

13m

Cook Time

23m

Total Time

Servings

Easy

Asian

English

Nutrition (per serving)

450

Calories

18g

Protein

60g

Carbs

16g

Fat

Scrambled eggs in the pan

Ingredients

Servings: 2

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Rice and vegetables stir-frying

Instructions

0/5 completed

1
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Pour in the beaten eggs and scramble until just cooked through. Remove the scrambled eggs from the pan and set aside.
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2m
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Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Pour in the beaten eggs and scramble until just cooked through. Remove the scrambled eggs from the pan and set aside.
2m
Don't overcook the eggs; they should remain slightly soft as they will be added back later.
2
Add the remaining 1 tablespoon of vegetable oil to the same wok. Add the chopped onion and diced carrots, stir-fry for 2-3 minutes until slightly softened. Add the minced garlic and frozen peas, cooking for another minute until fragrant.
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4m
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Add the remaining 1 tablespoon of vegetable oil to the same wok. Add the chopped onion and diced carrots, stir-fry for 2-3 minutes until slightly softened. Add the minced garlic and frozen peas, cooking for another minute until fragrant.
4m
Keep stirring constantly to prevent burning and ensure even cooking.
3
Add the cold, cooked rice to the wok with the vegetables. Break up any clumps of rice with your spatula and stir-fry for 3-4 minutes, allowing the rice to heat through and slightly crisp up. Ensure the rice is thoroughly mixed with the vegetables.
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4m
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Add the cold, cooked rice to the wok with the vegetables. Break up any clumps of rice with your spatula and stir-fry for 3-4 minutes, allowing the rice to heat through and slightly crisp up. Ensure the rice is thoroughly mixed with the vegetables.
4m
Using day-old rice is key for a good fried rice texture, as fresh rice can be too sticky.
4
Pour the soy sauce over the rice, add salt and black pepper to taste, and return the scrambled eggs to the wok. Toss everything together vigorously for 1-2 minutes until all ingredients are well combined and evenly coated with the seasoning.
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2m
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Pour the soy sauce over the rice, add salt and black pepper to taste, and return the scrambled eggs to the wok. Toss everything together vigorously for 1-2 minutes until all ingredients are well combined and evenly coated with the seasoning.
2m
Taste and adjust seasoning as needed before serving. A dash of sesame oil can be added for extra flavor at this stage.
5
Garnish with chopped green onions and serve immediately. Enjoy your homemade fried rice!
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1m
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Garnish with chopped green onions and serve immediately. Enjoy your homemade fried rice!
1m
Serve hot for the best flavor and texture. This dish pairs well with various Asian main courses.