Description
A fast, savory fried rice made with chilled jasmine rice, eggs, carrots, peas, green onions, soy sauce, and sesame oil for a cozy homemade meal that tastes better than takeout.
Ingredients
Scale
- 4 cups cooked jasmine rice, chilled
- 2 large eggs, lightly beaten
- 2 tablespoons neutral oil
- 3 cloves garlic, minced
- 1 cup carrots, diced small
- 1 cup frozen peas, thawed
- 4 green onions, thinly sliced
- 3 tablespoons low-sodium soy sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon black pepper
Instructions
- Heat a large skillet or wok over medium-high heat.
- Beat the eggs in a small bowl and break up the chilled rice so there are no large clumps.
- Add 1 tablespoon of neutral oil to the hot skillet. Pour in the eggs and scramble for about 1 minute, just until softly set. Transfer them to a plate.
- Add the remaining 1 tablespoon of neutral oil to the skillet. Add the garlic and carrots and cook for 2 minutes, stirring often.
- Add the peas and half of the green onions and cook for 1 minute more.
- Add the chilled rice, soy sauce, and black pepper. Stir well and cook for 4 to 5 minutes, stirring often, until the rice is hot and lightly toasted in spots.
- Return the scrambled eggs to the pan, drizzle in the sesame oil, and toss everything together.
- Top with the remaining green onions and serve hot.
Notes
- Use cold day-old rice for the best texture.
- Taste before adding extra soy sauce since brands vary in saltiness.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat in a skillet with a tiny splash of water or oil for the best texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 4g
- Sodium: 620mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 93mg
