Fried Rice My Way
Take your taste buds on a flavor-packed adventure with "Fried Rice My Way," a quick and customizable spin on a classic favorite. This easy fried rice recipe features perfectly seasoned, day-old rice tossed with vibrant vegetables like carrots, peas, and green onions, along with scrambled eggs for that comforting, savory touch. Elevate it further by adding your choice of protein—think juicy chicken, succulent shrimp, or hearty tofu—to make it your own. Infused with aromatic garlic, ginger, and a drizzle of soy sauce and sesame oil, every bite bursts with umami goodness. Ready in just 25 minutes, this one-pan wonder simplifies weeknight dinners while delivering restaurant-quality flavor. Serve it hot and watch it disappear in no time! Perfect for meal prep, leftovers, or a quick family meal, this fried rice recipe will be your ultimate go-to.
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Recipe Information
Ingredients
- 3 cups cooked and cooled white rice
- 2 large eggs
- 1 medium carrot, diced
- 0.5 cups peas, frozen
- 2 stalks green onion, chopped
- 3 tablespoons soy sauce
- 1 tablespoons sesame oil
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 teaspoons ginger, minced
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 cup optional protein (chicken, shrimp, or tofu)
Instructions
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Crack the eggs into the skillet, scramble them, and cook until set. Remove the eggs and set them aside.
Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the minced garlic and ginger, cooking for about 30 seconds until fragrant.
If using an optional protein, add it to the skillet and cook until fully cooked. Remove and set aside with the eggs.
Add the diced carrot to the skillet and stir-fry for 2-3 minutes.
Toss in the frozen peas and cook for another 1 minute. Push the vegetables to one side of the skillet.
Add the cooked rice to the skillet, breaking up any clumps with the back of a spoon. Stir to combine with the vegetables.
Drizzle the soy sauce and sesame oil over the rice and mix well to ensure even distribution.
Return the scrambled eggs and optional protein to the skillet, stirring to combine with the rice and vegetables.
Add the chopped green onion, salt, and black pepper, and stir-fry for another 1–2 minutes.
Serve hot and enjoy your delicious Fried Rice My Way!
Nutrition Facts
Calories |
1795 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.7 g | 78% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 574 mg | 191% | |
| Sodium | 3316 mg | 144% | |
| Total Carbohydrate | 193.2 g | 70% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 8.6 g | ||
| Protein | 110.5 g | 221% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 227 mg | 17% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1587 mg | 34% | |
*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.
