Description
Quick, easy, and packed with flavor, this versatile fried rice can be customized to your taste and is ready in just 20 minutes.
Ingredients
Scale
- 4 cups cooked rice (day-old preferred)
- 3 large eggs (whisked)
- 3 tablespoons soy sauce (adjust to taste)
- 2 tablespoons vegetable oil (or sesame oil)
- 2 cups mixed vegetables (peas, carrots, corn)
- 2 cloves garlic (minced, optional)
- 1 inch ginger (minced, optional)
- 2 stalks green onions (sliced, optional)
Instructions
- Heat the oil: Start by pouring 2 tablespoons of vegetable oil into a large skillet over medium heat. Wait for about one minute until the oil shimmers.
- Scramble the eggs: Whisk the 3 large eggs until fluffy. Pour the eggs into the skillet and stir gently until fully set, about 2 to 3 minutes.
- Transfer the scrambled eggs to a plate to cool.
- Sauté garlic and ginger: Add 2 minced cloves of garlic and 1 inch of minced ginger to the skillet. Sauté for 1 minute until fragrant.
- Add mixed vegetables: Toss in 2 cups of mixed vegetables and stir-fry for 3 to 4 minutes.
- Combine rice and soy sauce: Add 4 cups of cooked rice and 3 tablespoons of soy sauce. Mix thoroughly.
- Fold in eggs and green onions: Gently fold the scrambled eggs and 2 sliced green onions into the rice mixture. Mix for 1 to 2 minutes until warm.
Notes
Use day-old rice for best results. Customize with various vegetables and proteins.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 220mg