How to make fried rice
This easy fried rice recipe, just like the ones from my favorite Chinese restaurant, is one of my favorite ways to use up leftover vegetables and rice.
Servings 4 servings
- 2 Tablespoons olive oil
- 3 cloves garlic minced
- ½ teaspoon grated fresh ginger
- ½ cup frozen peas
- 1 red bell pepper diced
- 2 carrots diced
- 3 cups cooked rice preferably day-old leftovers
- 2 green onions sliced thinly
- 3 Tablespoons soy sauce
- ½ teaspoon toasted sesame oil
- 2 large eggs lightly beaten
In a large nonstick skillet, heat the oil over medium-high heat. Add the garlic and ginger; cook for 30 seconds until fragrant.
Stir in the peas, bell pepper, and carrots. Cook for 5 minutes, until the carrot is tender.
Increase the heat to high. Add the rice, green onions, soy sauce, and sesame oil. Cook for 3-4 minutes, until the rice is toasted and warmed through.
Push the rice to the sides of the pan, creating a well in the center of the rice mixture. Add the beaten eggs. Cook for 1-2 minutes, until the eggs begin to set, then stir into the rice.
Season with additional soy sauce, to taste.
Calories: 302kcal | Carbohydrates: 43g | Protein: 9g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 811mg | Potassium: 331mg | Fiber: 3g | Sugar: 4g | Vitamin A: 6344IU | Vitamin C: 49mg | Calcium: 52mg | Iron: 2mg