Description
A quick and customizable fried rice dish that rivals takeout and uses up leftover rice and veggies.
Ingredients
Scale
- 3 cups cooked and chilled jasmine rice (preferably day-old)
- 2 tablespoons sesame oil (or any neutral oil)
- 3 garlic cloves (minced)
- 1 teaspoon fresh ginger (grated)
- 1 small onion (diced)
- 1 cup frozen peas and carrots (thawed)
- 1/2 cup corn kernels (optional)
- 1/2 cup chopped scallions (green and white parts separated)
- 2 eggs (lightly beaten, omit or substitute with tofu for vegan)
- 3 tablespoons low-sodium soy sauce (or tamari)
- 1 tablespoon hoisin sauce (optional)
- 1 teaspoon rice vinegar (or lime juice)
- Black pepper (to taste)
- Red pepper flakes or sriracha (optional, for heat)
Instructions
- Warm the oil in a large non-stick skillet or wok over medium-high heat until it shimmers.
- Sauté aromatics: add garlic, ginger, and onion, stirring for 2-3 minutes until fragrant.
- Add vegetables: toss in peas and carrots and, if desired, corn, cooking for another 2-3 minutes.
- Scramble the eggs by pushing veggies aside and cooking them until just set.
- Add the rice, breaking any clumps, and stir-fry for 4-5 minutes until heated and slightly crispy.
- Season with soy sauce, hoisin sauce, rice vinegar, and black pepper, tossing to coat evenly.
- Mix in the white parts of scallions and cook for another minute.
- Final touch: remove from heat and sprinkle the green parts of scallions on top along with optional red pepper flakes or sriracha.
Notes
For a vegan option, substitute eggs with scrambled tofu. Keep everything moving while stir-frying to avoid burning.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 100mg