Description
A simple and satisfying fried rice dish that’s perfect for using leftover rice and customizable to your taste.
Ingredients
Scale
- 4 cups cooked rice (chilled, day-old rice is perfect)
- 2 tablespoons vegetable oil
- 1 cup carrots (diced)
- 1 cup peas (frozen or fresh)
- 3 green onions (sliced)
- 3 cloves garlic (minced)
- 4 tablespoons soy sauce
- 2 eggs (beaten)
Instructions
- Heat the oil: In a large skillet, warm 2 tablespoons of vegetable oil over medium-high heat until it shimmers.
- Sauté the carrots: Add 1 cup of diced carrots to the hot oil. Sauté for about 2-3 minutes.
- Add peas and garlic: Toss in 1 cup of peas along with 3 cloves of minced garlic. Continue cooking for another minute.
- Incorporate the rice: Stir in 4 cups of chilled, cooked rice and cook for about 3-5 minutes.
- Add soy sauce: Pour in 4 tablespoons of soy sauce, stirring well to coat.
- Scramble the eggs: Push the rice mixture to one side of the skillet, add 2 beaten eggs, and scramble them.
- Finish with green onions: Toss in 3 sliced green onions for a fresh crunch and stir everything together.
Notes
Serve as a standalone meal or as a side dish. Can be garnished with sesame seeds or extra green onions.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 100mg
Keywords: fried rice, skillet, quick meal, vegetarian, Asian cuisine