Description
Fried rice with bold flavors, crunchy veggies, and the perfect takeout-style texture—done in under 30 minutes.
Ingredients
3 cups cooked jasmine rice (preferably day old)
2 eggs
2 cloves garlic (minced)
3 green onions (chopped)
2 tbsp low-sodium soy sauce
1 tsp sesame oil
1 cup frozen peas and carrots
Instructions
1. Heat 1 tbsp oil in a large skillet or wok over medium-high heat.
2. Crack the eggs into the pan and scramble quickly. Once cooked, remove and set aside.
3. Add garlic, green onions, and frozen veggies to the pan. Stir for 2–3 minutes.
4. Add the rice and raise the heat. Press it slightly to sear, then stir and repeat.
5. Drizzle soy sauce and sesame oil evenly across rice. Stir thoroughly.
6. Fold in the cooked egg and test seasoning. Add a dash of white pepper or even a hint of fish sauce for more depth.
7. Garnish with extra green onions or sesame seeds before serving.
Notes
Use day-old rice for best texture.
Customize with leftover chicken, pineapple, or kimchi.
Try riced cauliflower or quinoa for lower-carb versions.
Reheat in a skillet with a splash of water to avoid mushiness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir Fry
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 3g
- Sodium: 640mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 120mg
Keywords: fried rice, easy, fast, healthy, leftovers, Asian, Southern fusion, quick dinner