Easiest Fried Rice Using Uncooked Rice
Transform your weeknight dinner routine with this recipe for the *Easiest Fried Rice Using Uncooked Rice*! Perfect for those who love quick yet satisfying meals, this one-pan wonder starts with uncooked white rice, ensuring every grain absorbs maximum flavor as you toast and simmer it to perfection. Featuring a medley of vibrant veggies like carrots and peas, aromatic garlic and onions, and fluffy scrambled eggs, each bite is a delightful blend of textures and tastes. The dish comes together with a splash of soy sauce and a hint of seasoning, making it irresistibly savory and customizable to your preference. Ready in just 40 minutes from prep to plate, this fried rice is an all-in-one dinner that’s comforting, budget-friendly, and perfect for busy families. Don’t forget to top it with sliced scallions for an extra pop of freshness!
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Recipe Information
Ingredients
- 1 cup uncooked white rice
- 2 cups water
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 0.5 cup peas, frozen or fresh
- 3 tablespoons soy sauce
- 2 eggs
- 2 scallions, sliced (optional, for garnish)
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
Instructions
In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat.
Add the uncooked rice to the skillet, stirring constantly for 2-3 minutes until it starts to turn light golden. This step toasts the rice and enhances its flavor.
Add 2 cups of water to the skillet and stir. Reduce the heat to low, cover the skillet with a lid, and let the rice cook for 15 minutes, or until the water is fully absorbed.
Once the rice is cooked, transfer it to a bowl and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil and heat over medium-high. Add the chopped onion, minced garlic, diced carrot, and peas to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender.
Push the vegetables to one side of the skillet. Crack the eggs into the empty side and scramble them with a spatula until fully cooked, about 1-2 minutes.
Add the cooked rice back to the skillet, mixing it with the vegetables and scrambled eggs.
Pour in the soy sauce, salt, and pepper, stirring well to evenly coat the rice and combine all ingredients.
Cook for another 2-3 minutes, stirring occasionally, until the rice is lightly fried and heated through.
Remove from heat and garnish with sliced scallions if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
1306 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.7 g | 48% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 3157 mg | 137% | |
| Total Carbohydrate | 201.1 g | 73% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 16.3 g | ||
| Protein | 39.5 g | 79% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 261 mg | 20% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1333 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
