Description
Fried rice is the perfect meal to make if you want to spend no more than 20 minutes in the kitchen, and are craving simple Chinese food.
Ingredients
Units
Scale
- 2 tablespoons vegetable oil or peanut oil
- 1/2 cup onion, finely chopped
- 2 garlic cloves, minced
- 1 medium carrot, finely diced
- 6 button mushrooms, chopped
- 1/2 cup frozen green peas, thawed
- 2 1/2 cup cooked day old rice – use long grain jasmine rice for a Chinese style fried rice, or short grain Japanese rice for a Japanese style fried rice (brown rice also works as a healthier option)
- 2 large eggs whisked
- 2 tablespoons soy sauce
- 1/2 teaspoon toasted sesame oil
- Salt and ground white pepper
- 2 scallions, finely chopped
Instructions
- Heat up the wok. Place a wok or a deep skillet over high heat. When the wok is hot, add the oil and swirl it around to coat the surface
- Saute the vegetables. Add onion and garlic and saute for 1 minute. Add the carrots, mushrooms, and green peas, and saute for 2 minutes.
- Add the rice. Break up the rice if it’s clumped, using a rice paddle or a spatula. Keep breaking it up until the grains a mostly separated and stir fry with the vegetables until it’s warmed up.
- Add the egg. Push the fried rice to one side of the wok and pour the egg on the empty side.
- Scramble the egg. Slowly scramble it until it’s almost fully cooked and fold it into the fried rice.
- Season the fried rice. Add the soy sauce and sesame oil and stir well. Season with a little salt and pepper if needed.
- Serve it. Transfer the fried rice to a plate and top with scallions.
Notes
Refrigerate the leftover fried rice in an airtight storage container for up to 5 days.
Nutrition
- Serving Size: 1/2 cup
- Calories: 239
- Sugar: 3g
- Sodium: 778.8mg
- Fat: 8.2g
- Saturated Fat: 1.3g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 33.8g
- Fiber: 1.5g
- Protein: 7.2g
- Cholesterol: 74.4mg
