Description
Easy Fried Rice is a quick, flavorful dish that transforms leftover rice into a satisfying meal in minutes. Packed with veggies, fluffy scrambled eggs, and a savory sauce, it’s perfect as a side or main course for busy weeknights.
Ingredients
Scale
- 4 cups cooked rice (preferably day-old, cold)
- 2 large eggs, beaten
- 2–3 tablespoons vegetable oil or sesame oil, divided
- 1 cup diced carrots
- 1 cup peas (fresh or thawed frozen)
- 3 green onions, sliced (plus extra for garnish)
- 2 cloves garlic, minced
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1/2 teaspoon sea salt (to taste)
- 1/4 teaspoon black pepper
Instructions
- Heat a large skillet or wok over medium-high heat and add 1 tablespoon vegetable or sesame oil.
- Add the beaten eggs and scramble until just cooked through. Remove eggs from the pan and set aside.
- Add another tablespoon of oil if needed, then sauté diced carrots and peas for 3-4 minutes, until tender.
- Stir in minced garlic and cook for about 30 seconds until fragrant.
- Add the cold cooked rice, breaking up any clumps, and stir to combine with the veggies.
- Drizzle in soy sauce (and oyster sauce, if using) and season with salt and black pepper.
- Return the scrambled eggs to the pan and stir in sliced green onions.
- Cook for another 2-3 minutes until everything is heated through and well combined.
- Serve hot and garnish with extra green onions if desired.
Notes
- Add cooked chicken, shrimp, or tofu for extra protein.
- Use frozen mixed vegetables for convenience.
- Add a splash of sriracha or chili oil for heat.
- Swap white rice for brown rice or cauliflower rice for a lighter option.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course, Side Dish
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving (1/4 of recipe)
- Calories: 320
- Sugar: 4g
- Sodium: 620mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 95mg