Forget the takeout menu because this fried rice recipe is everything you need for a quick, flavorful meal. It’s a great way to use up leftover rice and veggies, perfect for those weeknights when time is of the essence.
- Cuisine: Asian
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 4
Why You’ll Love This Recipe
- Makes use of leftovers, turning simple ingredients into a hearty meal.
- Quick and easy, ready in just 30 minutes.
- Customizable with whatever veggies and proteins you have on hand.
- Packed with layers of flavor, thanks to sesame oil and soy sauce.
Ingredients
- 4 cups cooked jasmine rice (see note): The ideal base for fried rice, its texture improves when slightly dried. Day-old rice works best for separation of grains.
- 3 large eggs: Adds protein and texture; scramble and fold into the rice for a classic fried rice component.
- ¾ teaspoon salt, divided: Enhances overall flavor at different cooking stages.
- Vegetable oil, for cooking: Provides a neutral fat for frying, allowing the other flavors to shine.
- 1 large carrot, peeled and diced into ¼ pieces: Adds sweetness and a bit of crunch for texture contrast.
- 5 scallions, light and dark green parts separated and sliced: Light green parts add a sharp flavor to the base; dark greens are used as garnish.
- 1 large clove garlic, minced: Infuses the dish with aromatic depth, best added before the rice to bloom the flavor.
- ¼ teaspoon freshly ground black pepper: Balances the flavors with a subtle kick of heat.
- ½ cup frozen peas, thawed: Introduces mild sweetness and color. Thaw for quick cooking.
- 1½ tablespoons soy sauce: Provides umami richness and saltiness, key for classic fried rice flavor.
- ¾ teaspoon sesame oil: A fragrant oil that adds a toasty aroma; use sparingly to finish the dish.
How to Make It
Step 1: Prepare the Rice and Eggs
Beat the eggs with ⅛ teaspoon of salt in a small bowl until well combined. Set aside. Spread the cooked rice onto a baking sheet lined with foil. Break any large clumps, letting the rice dry out for 30 minutes to an hour. This prevents sogginess later.
Step 2: Scramble the Eggs
Heat 2 teaspoons of vegetable oil in a hot, well-seasoned flat-bottomed wok or large nonstick skillet. Once shimmering, pour in the beaten eggs. Stir quickly to scramble without letting them brown. Cook for just 30 to 60 seconds, then transfer them to a large plate for later.
Step 3: Cook the Vegetables
In the same skillet, add another 2 teaspoons of vegetable oil. Stir in the carrots with ⅛ teaspoon salt. Cook over medium heat, stirring frequently, until the carrot becomes tender and lightly browned, about 4 to 5 minutes. Transfer them to the plate with the eggs.
Step 4: Build the Flavor Base
Add the light scallion parts and another tablespoon of vegetable oil to the skillet. Cook while stirring constantly until aromatic, about 30 seconds. Immediately add the minced garlic and sauté for an additional 30 seconds, avoiding any browning.
Step 5: Combine and Finalize
Stir in the rice, spreading it evenly in the pan. Sprinkle with black pepper and remaining ½ teaspoon salt. Keeping the heat at medium-high, continuously stir and press with a spatula to break up any clumps, cooking until the rice is heated through. Add peas, the scrambled egg mixture, dark scallions, soy sauce, and sesame oil. Stir briskly, breaking the egg into smaller pieces. Once peas are warm, taste and adjust seasoning if needed. Serve immediately.
Recipe FAQs
Can I use fresh-cooked rice for fried rice?
Yes, but ensure it’s thoroughly dried out in the first step. Fresh rice tends to clump together without this step, affecting the texture.
How can I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat on the stove or microwave, adding water or oil as needed. It can also be frozen for up to 2 months; skillet reheating works best straight from the freezer.
What other vegetables can I add?
Fried rice is highly adaptable. Try adding bell peppers, broccoli, or mushrooms for extra flavor and nutrition. Just adjust the sauté time accordingly.
