The Best Fried Rice
Get ready to elevate your home-cooked meals with "The Best Fried Rice," a quick and flavorful dish packed with aromatic ingredients and irresistible textures. This recipe combines the nutty aroma of cold, day-old jasmine rice with vibrant vegetables like diced carrots, frozen peas, and fresh green onions, all infused with savory soy sauce and a hint of sesame oil. Customizable with your choice of cooked chicken, shrimp, or a spicy kick of sriracha, this dish comes together in just 25 minutes, making it perfect for busy weeknights. Cooked to perfection in a hot skillet or wok, the rice develops crispy golden edges for added flavor, while scrambled eggs add heartiness. With simple prep and versatile ingredients, this fried rice recipe is a surefire crowd-pleaser you’ll want to make again and again!
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Recipe Information
Ingredients
- 4 cups cooked jasmine rice
- 3 tablespoons vegetable oil
- 2 large eggs
- 1 medium, diced carrot
- 0.5 cups frozen peas
- 3 stalks, sliced green onions
- 3 cloves, minced garlic
- 3 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 cup, cooked and chopped (optional) chicken breast or shrimp
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 teaspoon (optional) sriracha or chili paste
Instructions
Prepare all your ingredients before starting: dice the carrot, slice the green onions, mince the garlic, and measure out the sauce and oil. If using protein, ensure it is cooked and chopped into bite-sized pieces.
Use cold, day-old jasmine rice for the best results. Break apart any clumps before cooking.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Beat the eggs in a small bowl, then pour them into the hot skillet. Scramble the eggs until just cooked, then remove from the skillet and set aside.
Add another tablespoon of vegetable oil to the skillet. Add the diced carrots and cook for 2-3 minutes, stirring frequently, until slightly softened.
Stir in the garlic and cook for 30 seconds until fragrant. Add the frozen peas and cook for another minute.
Push the vegetables to the side of the skillet. Add the remaining 1 tablespoon of vegetable oil and the cold rice, spreading it out evenly in the pan. Let the rice cook undisturbed for 1-2 minutes to develop some crispy edges.
Toss the rice with the vegetables, breaking up any remaining clumps. Add the soy sauce and sesame oil, stirring well to combine. Adjust soy sauce to taste if desired.
Add the scrambled eggs, green onions, and cooked protein (if using) back to the skillet. Stir everything together and cook for another 1-2 minutes until well combined and heated through.
Season with salt, black pepper, and optional sriracha for heat. Taste and adjust seasonings as needed.
Serve immediately, garnished with extra sliced green onions or sesame seeds, if desired.
Nutrition Facts
Calories |
2156 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.0 g | 95% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 31.1 g | ||
| Cholesterol | 574 mg | 191% | |
| Sodium | 3380 mg | 147% | |
| Total Carbohydrate | 249.3 g | 91% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 9.9 g | ||
| Protein | 117.7 g | 235% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 265 mg | 20% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1694 mg | 36% | |
*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.
