Easy Fried Rice
Super quick and Easy Fried Rice in less than 10 minutes. This fried rice is very versatile, made with egg, any other protein can be added such as shrimp or chicken.
- 2 tbsp vegetable oil or canola oil
- 1 tsp sesame oil
- 3 cloves garlic minced
- 1/2 cup peas frozen
- 1/2 cup carrots chopped (frozen or fresh)
- 2 green onion chopped
- 3 cups cooked rice (day old if possible)
- 1/4 cup soy sauce low sodium
- 1 tsp dark soy sauce
- 2 tbsp rice vinegar
- 2 eggs
Heat the vegetable oil and sesame oil in a wok over high heat until smoking. Add the garlic and saute for 15 seconds until aromatic.
Add the peas, carrots, and green onions to the wok fry just until tender.
Add the cooked rice to the wok, the soy sauce, dark soy sauce and rice vinegar. Toss everything together and cook until the rice is pale brown and toasted. It should have a chewy texture and should take about 3 minutes.
Push the rice up the side of the wok and crack the eggs in the wok. If needed add a bit more oil before cracking the eggs. Use a spatula to scramble the egg and break it into small bits.
Toss everything together. Serve immediately.
I recommend using day old rice because the rice grains evaporate making it ideal for fried rice. Also use the right rice, such as Jasmine rice which is a medium grain rice, Basmati rice, or even sushi rice.
I used frozen vegetables but fresh work just as well. Also feel free to use different veggies if you prefer such as corn.
The dark soy sauce is used to add more dark color to the rice, which is why we only use a little bit, while the regular soy sauce is used to add flavor.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Calories: 290kcal | Carbohydrates: 40g | Protein: 8g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 81mg | Sodium: 660mg | Potassium: 221mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2990IU | Vitamin C: 10mg | Calcium: 45mg | Iron: 1.4mg