Description
This quick and customizable fried rice recipe is packed with bold flavors and textures, making it a lifesaver for busy weeknights.
Ingredients
Scale
- 3 cups day-old cooked white rice (jasmine or basmati)
- 2 eggs, whisked
- 2 tablespoons vegetable oil (or avocado oil)
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 3 tablespoons soy sauce (low-sodium preferred)
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
- 1/2 cup chopped carrots
- 1/2 cup peas
- 1/4 cup chopped green onions
- Optional protein: cooked chicken, shrimp, or tofu
- Salt and pepper to taste
Instructions
- Prep your ingredients: Chop vegetables, whisk eggs, and measure sauces. Ensure rice is cold for better frying.
- Cook the eggs: Heat 1 tablespoon of oil in a wok over medium heat. Pour in whisked eggs and scramble until just set. Remove and set aside.
- Sauté aromatics: Add another tablespoon of oil to the wok and sauté garlic and ginger for about 30 seconds until fragrant.
- Add vegetables: Toss in carrots and peas. Stir-fry for 3-4 minutes until tender but still vibrant.
- Add rice: Push veggies to one side and add cold rice. Break up clumps and stir everything together.
- Season: Drizzle with soy sauce, oyster sauce, and sesame oil. Stir well to coat the rice evenly.
- Combine: Add cooked eggs and green onions. Stir everything together and cook for another 2 minutes.
- Taste and serve: Season with salt and pepper to taste. Serve hot and enjoy!
Notes
Use cold, day-old rice for the best texture. High heat is key for achieving a slightly crispy texture. Customize with your favorite veggies and protein.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2
- Sodium: 800
- Fat: 12
- Saturated Fat: 2
- Carbohydrates: 45
- Fiber: 3
- Protein: 12
Keywords: fried rice, quick dinner, easy recipe, weeknight meal, Asian cuisine, customizable, leftovers