Quick Fried Rice
Golden rice with eggs, vegetables, and soy-ginger flavor ready in 15 minutes. Use leftover rice or cook fresh for the best texture and speed.
- Total time
- 20 min
- Servings
- 4
- Calories
- 285
- Protein
- 9g
Ingredients
- 3 cups cooked rice, cooled (preferably day-old)
- 3 whole eggs
- 3 tbsp soy sauce
- 1 tbsp ginger, grated
- 3 whole garlic cloves, minced
- 1.5 cups frozen peas and carrots (or fresh)
- 2 whole green onion, sliced thin
- 1 tbsp sesame oil
Instructions
- 1
Crack eggs into a bowl and whisk with a pinch of salt until yolks are fully combined.
- 2
Break up rice with a fork until no clumps remain — the drier the rice, the fluffier the result.
- 3
Heat 2 tbsp oil in a large skillet or wok over high heat until smoking.
- 4
Pour in eggs and scramble until set, breaking into small bits, then slide onto a plate.
- 5
Add garlic and ginger to the empty skillet and stir until fragrant, ~30 seconds.
- 6
Add rice in two batches, stirring constantly, breaking up clumps against the pan sides.
- 7
Pour in soy sauce and toss until rice is evenly coated and slightly golden.
- 8
Stir in peas and carrots, cooking until heated through, ~2 minutes.
- 9
Return eggs to the skillet, drizzle sesame oil, and toss gently to combine.
- 10
Top with green onion and serve immediately.
Tools you’ll need
- large skillet or 14-inch wok
- wooden spoon or spatula
- small bowl
- whisk
- fork
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