Easy Fried Rice (Better Than Takeout)
Make restaurant-style Easy Fried Rice at home in just 25 minutes. Using cold jasmine rice, eggs, and frozen vegetables, this one-pan recipe is the perfect way to use up leftovers for a quick weeknight dinner.
Servings: 4
Calories: 268kcal
Ingredients
- 3 cups cooked jasmine rice must be cold - we prefer day old rice
- 1 tablespoon vegetable oil or canola oil
- ¼ large Vidalia onion chopped
- 2 cloves minced garlic
- 1 cup frozen peas and carrots
- 2 large eggs whisked
- ½ teaspoon sesame oil
- 3 tablespoons soy sauce use low sodium if preferred
- 2 stalks Green onion chopped, for garnish
Instructions
- Sauté Aromatics: Preheat oil in a large skillet or wok over medium heat. Add onion and garlic; sauté for 2-3 minutes until soft.3 cups cooked jasmine rice
- Flash-Cook Veggies: Add frozen peas and carrots. Cook for 2 minutes until partially thawed.1 tablespoon vegetable oil, ¼ large Vidalia onion, 2 cloves minced garlic, 1 cup frozen peas and carrots
- Fry the Rice: Increase heat to medium-high. Add the cold rice. Fry for 3 minutes, tossing frequently, until hot and slightly browned on the edges.
- Scramble Eggs: Push rice to the side to create a well in the center. Pour in whisked eggs and scramble until set.2 large eggs
- Season & Serve: Stir eggs into the rice. Add soy sauce and sesame oil; toss until evenly coated. Garnish with green onions.3 tablespoons soy sauce, ½ teaspoon sesame oil
Video
Notes
- Rice Tip: If you don't have day-old rice, spread fresh hot rice on a baking sheet and freeze for 20 minutes to dry it out.
- Gluten-Free: Swap soy sauce for Tamari or Coconut Aminos.
- Protein: Add cooked chicken, shrimp, or tofu with the peas and carrots.
Nutrition
Calories: 268kcal | Carbohydrates: 43g | Protein: 9g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 82mg | Sodium: 811mg | Potassium: 244mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2489IU | Vitamin C: 7mg | Calcium: 49mg | Iron: 2mg
