Easy Fried Rice (Print Version)
Delicious fried rice with fresh vegetables, eggs, and a savory sauce in under 20 minutes.
# What You'll Need:
→ Rice
01 -
3 cups cold cooked white rice (preferably short or medium grain, such as Calrose or jasmine)
→ Aromatics
02 -
2 cloves garlic, minced
03 -
1 teaspoon fresh ginger, grated
04 -
3 green onions, sliced
→ Vegetables
05 -
1 medium carrot, diced
06 -
½ cup zucchini, diced
07 -
½ cup peas, fresh or frozen
→ Eggs
08 -
2 large eggs
09 -
1 teaspoon unsalted butter
→ Sauce
10 -
2 tablespoons low-sodium soy sauce
11 -
1 teaspoon brown sugar
12 -
1 teaspoon rice vinegar
13 -
½ teaspoon toasted sesame oil
→ Oil
14 -
1 tablespoon vegetable oil (for frying)
# Steps to Follow:
01 -
Heat a large skillet or wok over medium-high heat. Add vegetable oil and sauté diced carrots for 1 to 2 minutes to slightly soften them.
02 -
Add minced garlic, grated ginger, and diced zucchini along with peas. Stir-fry for 2 minutes until vegetables are tender-crisp.
03 -
Push vegetables to one side of the pan. Melt butter on the empty side, then add beaten eggs. Scramble eggs gently until just cooked.
04 -
Add cold cooked rice to the skillet. Pour in soy sauce, brown sugar, rice vinegar, and toasted sesame oil. Stir-fry everything together until evenly combined and heated through.
05 -
Stir in sliced green onions as a final touch and remove from heat. Serve immediately.
# Additional Notes:
01 -
For best texture, use day-old rice refrigerated to prevent mushiness. A hot wok or large skillet ensures even frying and ingredient tossing.
02 -
Hearty vegetables like carrots benefit from an initial head start to reach optimal tenderness.