Ingredients
Scale
- 3 cups cooked jasmine or long-grain white rice (preferably cooled)
- 2 large eggs
- 1 cup mixed vegetables (peas, carrots, corn, or bell peppers)
- 1/2 cup diced onion
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- Cooked protein options (shrimp, chicken, tofu) – optional
- Salt and pepper to taste
- Green onions for garnish
Instructions
- Start by cooking your rice according to package instructions. Use pre-cooked, cooled rice for best results.
- Heat a large skillet or wok over medium-high heat. Add a teaspoon of oil, then crack the eggs into the pan. Scramble until just cooked, then remove and set aside.
- In the same pan, add more oil if needed. Sauté diced onion and mixed vegetables until tender. Add minced garlic and ginger, cooking for another minute until fragrant.
- Add the cooled rice to the pan with vegetables. Stir well to combine and break apart any clumps. Drizzle soy sauce and sesame oil over the rice, stirring continuously for flavor. Incorporate scrambled eggs back into the mixture.
- Cook for another 3-5 minutes to heat through. Adjust seasoning with salt, pepper, or more soy sauce. Garnish with chopped green onions and proteins if desired.
Notes
- Use leftover or day-old rice for optimal fried rice texture.
- You can customize this recipe by adding proteins like shrimp or chicken or substituting ingredients based on dietary needs.
- For a vegetarian or vegan version, omit eggs and add tofu or tempeh.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Flexible (can be vegetarian, vegan, gluten-free)
Nutrition
- Serving Size: 1 cup
- Calories: 290 Kcal
- Sugar: 3g
- Sodium: 750mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 55mg