Description
This easy fried rice is better-than-takeout and ready fast—perfect for using leftover rice and cleaning out the fridge.
Ingredients
4 cups cooked rice, cold (day-old is best)
2 tablespoons neutral oil, divided
2 large eggs, beaten
1 cup frozen peas and carrots
1/2 cup diced onion
2 cloves garlic, minced
3 tablespoons soy sauce
1 tablespoon sesame oil
2 tablespoons sliced green onions
1/4 teaspoon black pepper
Instructions
Heat 1 tablespoon oil in a large skillet over medium-high. Add eggs and scramble; remove to a plate.
Add remaining 1 tablespoon oil. Sauté onion 2 minutes, then add peas/carrots and cook 3 minutes. Add garlic 30 seconds.
Add cold rice and stir-fry 4 to 5 minutes until hot and lightly crisp.
Stir in soy sauce and sesame oil. Add eggs back in and toss.
Top with green onions and pepper.
Notes
Best rice: Cold, dry rice prevents mushy fried rice.
Add-ins: Diced ham, cooked chicken, shrimp, or extra veggies.
Tools: Large skillet or wok.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main/Side
- Method: Stir-fry
- Cuisine: Asian-inspired