Description
A quick and savory Japanese fried rice packed with umami, fresh vegetables, and fluffy scrambled eggs. Perfect for busy weeknights or transforming leftovers into something special.
Ingredients
Scale
- 4 cups cooked white rice (preferably day-old)
- 2 large eggs
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 medium carrot, finely diced
- 3 green onions, chopped
- 2 cloves garlic, minced
- 1/2 cup peas (frozen or fresh)
- 1 tablespoon vegetable oil
Instructions
- Heat a large nonstick skillet or wok over medium-high heat until hot.
- In a small bowl, beat the eggs. In another, mix soy sauce and sesame oil. Set both aside.
- Add vegetable oil to the skillet. Sauté garlic for about 30 seconds.
- Add diced carrots and peas. Stir-fry for 2 minutes. Push to one side and scramble the eggs in the empty space, then combine.
- Add cold rice, breaking it apart with a spatula. Pour in soy sauce mixture and stir well.
- Continue stir-frying until heated through and slightly crisp, about 5 minutes.
- Stir in chopped green onions and remove from heat. Drizzle with extra sesame oil if desired.
- Serve hot with optional toppings like sesame seeds or chili flakes.
Notes
- Use day-old rice for best texture and separation.
- Let rice rest in the pan without stirring for crispy bits.
- Customize with proteins like shrimp, tofu, or chicken.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 330
- Sugar: 3g
- Sodium: 680mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 95mg