Quick and Vegetable Fried Rice

Quick and Vegetable Fried Rice

Day-old rice gets stir-fried with crisp vegetables and savory soy sauce in under 20 minutes.

Total 20 min Makes 4 servings Calories 310/serving

Dietary

Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher

Allergens

Eggs, Soy, Sesame

This fried rice relies on cold, dried-out rice and a smoking-hot skillet to achieve separate, slightly chewy grains instead of a mushy clump. Carrots, peas, and scallions add color and crunch, while a quick scrambled egg folds in extra richness. It works equally well as a weeknight side dish or a light main course for using up leftover rice.

Ingredients

  • 3 cups cold cooked white rice, preferably day-old
  • 2 tablespoons vegetable oil, divided
  • 2 eggs, lightly beaten
  • 1/2 cup carrot, diced small
  • 1/2 cup frozen peas, thawed
  • 1/3 cup yellow onion, diced small
  • 2 cloves garlic, minced
  • 3 scallions, thinly sliced, divided
  • 3 tablespoons soy sauce
  • 1/2 teaspoon toasted sesame oil
  • salt and black pepper, to taste

Method

  1. Break up the cold cooked rice with your fingers or a fork to separate the grains and set aside.

  2. Heat 1/2 tablespoon of vegetable oil in a 9-inch skillet or wok over medium-high heat. Pour in the beaten eggs and scramble until just set, about 1 minute, breaking into small pieces.

  3. Transfer the scrambled eggs to a plate and set aside.

  4. Add the remaining 1 1/2 tablespoons of vegetable oil to the skillet and heat over medium-high heat. Add the onion and carrot and stir-fry until the carrot softens slightly, about 3 minutes.

  5. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds.

  6. Add the cold rice to the skillet, breaking up any remaining clumps, and stir-fry until heated through and starting to crisp in spots, about 4 minutes.

  7. Push the rice to one side, add the peas, and stir-fry for 1 minute to warm through.

  8. Return the scrambled eggs to the skillet along with two-thirds of the sliced scallions. Drizzle the soy sauce and sesame oil over the rice and toss everything together until evenly combined.

  9. Season with salt and black pepper to taste, remove from heat, and garnish with the remaining scallions before serving.

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★ 4.2 (1)

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    Quick and Vegetable Fried Rice

    This fried rice relies on cold, dried-out rice and a smoking-hot skillet to achieve separate, slightly chewy grains instead of a mushy clump. Carrots, peas, and scallions add color and crunch, while a quick scrambled egg folds in extra richness. It works equally well as a weeknight side dish or a light main course for using up leftover rice.

    20 min 4 servings 310 cal

    Ingredients

    • 3 cups cold cooked white rice, preferably day-old
    • 2 tablespoons vegetable oil, divided
    • 2 eggs, lightly beaten
    • 1/2 cup carrot, diced small
    • 1/2 cup frozen peas, thawed
    • 1/3 cup yellow onion, diced small
    • 2 cloves garlic, minced
    • 3 scallions, thinly sliced, divided
    • 3 tablespoons soy sauce
    • 1/2 teaspoon toasted sesame oil
    • salt and black pepper, to taste

    Method

    1. 1

      Break up the cold cooked rice with your fingers or a fork to separate the grains and set aside.

    2. 2

      Heat 1/2 tablespoon of vegetable oil in a 9-inch skillet or wok over medium-high heat. Pour in the beaten eggs and scramble until just set, about 1 minute, breaking into small pieces.

    3. 3

      Transfer the scrambled eggs to a plate and set aside.

    4. 4

      Add the remaining 1 1/2 tablespoons of vegetable oil to the skillet and heat over medium-high heat. Add the onion and carrot and stir-fry until the carrot softens slightly, about 3 minutes.

    5. 5

      Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds.

    6. 6

      Add the cold rice to the skillet, breaking up any remaining clumps, and stir-fry until heated through and starting to crisp in spots, about 4 minutes.

    7. 7

      Push the rice to one side, add the peas, and stir-fry for 1 minute to warm through.

    8. 8

      Return the scrambled eggs to the skillet along with two-thirds of the sliced scallions. Drizzle the soy sauce and sesame oil over the rice and toss everything together until evenly combined.

    9. 9

      Season with salt and black pepper to taste, remove from heat, and garnish with the remaining scallions before serving.