Transform your leftover rice into a quick and flavorful meal with this Easy Fried Rice. Ideal for busy weeknights, this dish pairs beautifully with almost any protein or stands strong on its own.

• Cuisine: Asian
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: 4

Why You’ll Love This Recipe

• Efficient use of leftovers makes meal prep a breeze.
• Quick cooking time suits busy evenings.
• Customizable with your favorite vegetables and proteins.
• Simple ingredients, bold flavors.

Ingredients

• ⅔ cup chopped baby carrots: Adds subtle sweetness and crunch. Use any chopped carrots you have on hand.
• ½ cup frozen green peas: Provides a pop of color and sweetness. Fresh peas can substitute if desired.
• 2 tablespoons vegetable oil: Ensures even cooking and prevents sticking. Opt for canola oil if needed.
• 1 clove garlic, minced, or to taste (Optional): Infuses the dish with aromatic depth. Substitute with a pinch of garlic powder if preferred.
• 2 large eggs: Adds richness and a classic fried rice texture.
• 3 cups leftover cooked and chilled white rice: Cold rice keeps each grain separate, ideal for this dish.
• 1 tablespoon soy sauce, or more to taste: Offers savory umami. Tamari can be used for a gluten-free option.
• 2 teaspoons sesame oil, or to taste: Provides a nutty finish. Toasted sesame oil is a suitable substitute.

How to Make It

Step 1: Prep Ingredients

Gather and prepare all ingredients before starting. Chop the baby carrots into small, even pieces to ensure they cook evenly. If using fresh peas, blanch them briefly before starting.

Step 2: Cook the Vegetables

Heat the vegetable oil in a large pan or wok over medium-high heat until shimmering. Sauté the carrots for about 3 minutes until they start to soften, then add the peas and garlic. Stir frequently to avoid burning the garlic.

Step 3: Scramble the Eggs

Push the vegetables to the side of the pan. Crack the eggs directly into the empty space, scrambling them quickly with a spatula until set. Incorporate the cooked eggs into the vegetables, ensuring even distribution.

Step 4: Fry the Rice

Add the chilled rice to the pan. Increase the heat slightly to prevent the rice from steaming. Stir occasionally to coat the rice with oil, breaking up any clumps. The rice is ready when it’s heated through and slightly crispy.

Step 5: Season and Serve

Drizzle the soy sauce and sesame oil over the rice mixture, stirring well to blend the flavors. Taste and adjust seasoning if needed. Serve hot, either as a side or a main course.

Recipe FAQs

Can I use brown rice instead of white rice?

Yes, brown rice works well but may impart a nuttier flavor. Just ensure it’s cooked and chilled beforehand.

What other vegetables can I add?

Feel free to add bell peppers, corn, or scallions for added flavors and textures. Just chop them into small, even pieces for uniform cooking.

Is there a vegan version of this dish?

Absolutely! Omit the eggs and consider adding tofu or extra vegetables to make it a satisfying vegan meal.