Fried Rice
A classic takeout favorite made at home! This quick and easy fried rice uses day-old rice, crisp vegetables, and fluffy scrambled eggs, all tossed in a savory soy sauce mixture. Perfect for a weeknight dinner and ready in under 20 minutes.
For 4 servings
6 steps. 10 minutes total.
- 1
Step 1
- a.Prepare Ingredients: In a small bowl, whisk together the light soy sauce and toasted sesame oil. Ensure all vegetables are chopped and the eggs are beaten. Keep everything within reach of the stove as the cooking process is very fast.
- 2
Step 2
- a.Scramble the Eggs: Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Pour in the beaten eggs and cook, stirring gently, for 1-2 minutes until they are just set. Remove the scrambled eggs from the wok and set aside.
- 3
Step 3
- a.Sauté Aromatics and Vegetables: Add the remaining 2 tablespoons of oil to the hot wok. Add the chopped yellow onion and the white parts of the green onions. Stir-fry for 1-2 minutes until softened and fragrant. Add the minced garlic and diced carrots, and continue to stir-fry for another 2-3 minutes until the carrots are tender-crisp.
- 4
Fry the Rice: Add the cold, day-old rice to the wok
- a.Use a spatula to press and break up any clumps, mixing it with the vegetables. Spread the rice evenly across the surface of the wok and let it cook for 2-3 minutes without stirring to allow it to toast slightly. Then, continue to stir-fry for another 2 minutes until heated through.
- 5
Combine and Season: Stir in the frozen peas and cook for 1 minute
- a.Pour the soy sauce mixture over the rice and toss everything to coat evenly. Return the scrambled eggs to the wok, along with the green parts of the green onions. Season with salt and white pepper.
- 6
Step 6
- a.Final Toss and Serve: Give everything a final, thorough toss to combine all ingredients. Taste and adjust seasoning if necessary. Serve immediately.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Day-old, cold rice is essential. Freshly cooked rice is too moist and will result in mushy fried rice.
- 2Use a wok or a large, heavy-bottomed skillet to ensure even cooking and prevent sticking.
- 3High heat is key to getting that classic 'wok hei' (breath of the wok) flavor and preventing the ingredients from steaming.
- 4Have all your ingredients prepped and ready ('mise en place') before you start cooking, as stir-frying is very fast.
- 5Don't overcrowd the pan. If you're doubling the recipe, cook it in two batches.
- 6For best flavor, use white pepper instead of black pepper. It has a distinct, more authentic taste for this dish.
- 7Break up the cold rice with your hands before adding it to the wok to make stir-frying easier.
Adapt it for your goals.
Add Protein
Incorporate diced chicken, shrimp, char siu (Chinese BBQ pork), or firm tofu. Cook the protein separately before the vegetables and add it back in at the end.
Vegetable MedleyVegetable Medley
Add other quick-cooking vegetables like corn, bell peppers, mushrooms, or bean sprouts along with the carrots and peas.
Spicy VersionSpicy Version
Add 1-2 teaspoons of chili garlic sauce or a pinch of red pepper flakes with the soy sauce mixture for a spicy kick.
Flavor BoostFlavor Boost
For a deeper, more complex flavor, add a teaspoon of oyster sauce or a tablespoon of Shaoxing wine to the soy sauce mixture.
Why this is on our healthy list.
Source of Complete Protein
Eggs provide all nine essential amino acids, making this dish a good source of high-quality protein necessary for muscle repair, immune function, and overall body maintenance.
Provides Essential Vitamins
The variety of vegetables like carrots, peas, and onions contributes essential nutrients such as Vitamin A for vision, Vitamin K for bone health, and various antioxidants that protect cells from damage.
Quick Energy Boost
The carbohydrates from the rice provide a quick and efficient source of energy to fuel your body and brain, making it a satisfying and energizing meal.
Frequently asked questions
One serving of this fried rice (approximately 1.5 cups) contains around 450-500 calories, depending on the exact amount of oil used and the size of the ingredients.