Easy Fried Rice (Print Version)
# Ingredients:
→ Main Ingredients
01 -
3 fresh garlic cloves
02 -
2 medium green onions
03 -
4 cups day-old cooked rice (brown or white), chilled
04 -
1 cup frozen mixed peas and carrots (straight from freezer)
05 -
2 large fresh eggs
→ Seasonings & Oils
06 -
3 tablespoons vegetable oil, separated
07 -
1 tablespoon quality soy sauce or tamari
08 -
1½ teaspoons kosher salt (adjust to taste)
09 -
¾ teaspoon fine white pepper (plus extra for seasoning)
10 -
¾ teaspoon aromatic sesame oil
# Instructions:
01 -
Finely mince your garlic cloves until fragrant. Slice the green onions diagonally into thin pieces, keeping the white bottoms separate from the colorful green tops - you'll use them at different times.
02 -
Heat 2 tablespoons of vegetable oil in your largest wok or non-stick pan over medium-high heat until it shimmers beautifully. Add the minced garlic, white parts of green onions, and frozen peas and carrots. Stir-fry everything together for about 2 minutes until the vegetables are warmed through and aromatic.
03 -
Break up any clumps in your cold rice with your hands as you add it to the pan. Toss everything together until well combined. Pour in the soy sauce, sprinkle the salt and white pepper evenly, then stir thoroughly to coat every grain with flavor.
04 -
Push all the fried rice to one side of your pan, creating an empty space. Add the remaining teaspoon of oil to the empty side, then crack both eggs directly into the hot oil. Scramble them gently into soft, fluffy pieces until they're almost completely set but still slightly creamy.
05 -
Turn off the heat and fold the scrambled eggs into the rice, breaking up any oversized egg pieces as you go. Drizzle the sesame oil over everything and toss gently to combine. Taste and adjust seasoning with more salt and pepper if needed. Scatter the reserved green onion tops over the top as a fresh, colorful garnish.
# Notes:
01 -
For the best texture, use rice that's been cooked and refrigerated overnight - this prevents mushy fried rice and gives you those perfect separate grains.
02 -
Medium grain rice works wonderfully for this recipe, but long grain works great too.
03 -
Don't thaw the frozen vegetables beforehand - adding them frozen helps maintain their texture and prevents excess moisture.