Classic Quick Fried Rice
Classic Quick Fried Rice
Ingredients
- 4 cups cooked white rice, day-old, chilled
- 2 tablespoons vegetable oil, divided
- 2 large eggs, beaten
- 1/2 yellow onion, finely diced
- 1/2 cup carrots, finely diced
- 1/2 cup frozen peas
- 2 cloves garlic, minced
- 3 tablespoons soy sauce
- 1 teaspoon sesame oil
- 2 green onions, sliced, for garnish
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Pour in the beaten eggs and scramble until fully cooked. Remove the cooked egg from the wok and set aside, breaking it into small pieces.
⏱️ 2 min
- 2
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the diced onion and carrots, and sauté for 2-3 minutes until slightly softened.
⏱️ 3 min
- 3
Stir in the frozen peas and minced garlic, and cook for another 1 minute until fragrant.
⏱️ 1 min
- 4
Add the day-old, chilled rice to the wok. Break up any clumps with your spatula. Stir-fry for 2-3 minutes, allowing the rice to heat through and slightly crisp.
⏱️ 3 min
- 5
Return the scrambled egg to the wok. Pour in the soy sauce and sesame oil. Season with salt and black pepper. Stir well to combine all ingredients and ensure the rice is evenly coated.
⏱️ 1 min
- 6
Cook for an additional 1 minute, stirring constantly. Taste and adjust seasoning if necessary. Garnish with sliced green onions before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Quick Fried Rice
- 4 cups cooked white rice, day-old, chilled
- 2 tablespoons vegetable oil, divided
- 2 large eggs, beaten
- 1/2 yellow onion, finely diced
- 1/2 cup carrots, finely diced
- 1/2 cup frozen peas
- 2 cloves garlic, minced
- 3 tablespoons soy sauce
- 1 teaspoon sesame oil
- 2 green onions, sliced, for garnish
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Pour in the beaten eggs and scramble until fully cooked. Remove the cooked egg from the wok and set aside, breaking it into small pieces.
⏱️ 2 min - 2
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the diced onion and carrots, and sauté for 2-3 minutes until slightly softened.
⏱️ 3 min - 3
Stir in the frozen peas and minced garlic, and cook for another 1 minute until fragrant.
⏱️ 1 min - 4
Add the day-old, chilled rice to the wok. Break up any clumps with your spatula. Stir-fry for 2-3 minutes, allowing the rice to heat through and slightly crisp.
⏱️ 3 min - 5
Return the scrambled egg to the wok. Pour in the soy sauce and sesame oil. Season with salt and black pepper. Stir well to combine all ingredients and ensure the rice is evenly coated.
⏱️ 1 min - 6
Cook for an additional 1 minute, stirring constantly. Taste and adjust seasoning if necessary. Garnish with sliced green onions before serving.
⏱️ 1 min