Fried Rice with Cilantro
Elevate your weeknight dinner game with this vibrant and flavor-packed Fried Rice with Cilantro. This quick and easy recipe transforms leftover jasmine rice into a fragrant, restaurant-quality dish infused with the fresh and herbaceous notes of cilantro. Tender scrambled eggs, a colorful medley of peas and carrots, and a savory blend of soy sauce and optional oyster sauce make this fried rice truly irresistible. The addition of freshly chopped cilantro and a squeeze of lime at the end adds a zesty, aromatic finish that takes this meal to the next level. Perfect as a main course or a side dish, this recipe comes together in just 25 minutes and is sure to become a family favorite. Simple, satisfying, and loaded with bold flavors, it’s the ultimate answer to your comfort food cravings.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 3 cups Cooked jasmine rice
- 1 bunch Fresh cilantro
- 2 tablespoons Vegetable oil
- 3 pieces Garlic cloves, minced
- 2 pieces Eggs
- 2 tablespoons Soy sauce
- 1 tablespoon Oyster sauce (optional)
- 3 stalks Green onions, chopped
- 1 cup Frozen peas and carrots mix
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 4 pieces Lime wedges (for garnish)
Instructions
Prepare all ingredients before starting. Rinse and roughly chop the cilantro (use both leaves and tender stems).
Heat 1 tablespoon of vegetable oil in a large, non-stick skillet or wok over medium-high heat.
Crack the eggs into the skillet and scramble them until fully cooked. Remove the eggs from the skillet and set aside.
Add the remaining 1 tablespoon of vegetable oil to the skillet and sauté the minced garlic for about 30 seconds until fragrant.
Add the frozen peas and carrots mix to the skillet and stir-fry for 2-3 minutes until softened.
Add the cooked jasmine rice to the skillet and break up any clumps with a spatula or wooden spoon.
Drizzle the soy sauce and oyster sauce (if using) over the rice and mix well to coat evenly.
Toss the scrambled eggs back into the skillet along with the chopped green onions, salt, and black pepper. Stir until everything is well combined.
Remove the skillet from heat and fold in the chopped cilantro, allowing the heat of the rice to gently wilt the leaves and release their aroma.
Serve the fried rice warm, garnished with lime wedges on the side for an optional tangy kick.
Nutrition Facts
Calories |
388 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.7 g | 12% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 706 mg | 31% | |
| Total Carbohydrate | 64.5 g | 23% | |
| Dietary Fiber | 2.9 g | 11% | |
| Total Sugars | 2.7 g | ||
| Protein | 10.9 g | 22% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 69 mg | 5% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 303 mg | 6% | |
*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.
