Easy Fried Rice PT15M https://img3.recipesrun.com/201907/2019/1101/3a/0/473238/300x200x50.jpg 2 servings Ingredients: 4 frozen peas 1 large egg ground white pepper Kosher salt 1 tsp. toasted sesame oil 1 tsp. soy sauce 2 medium cloves garlic, minced 2 scallions, thinly sliced 1 medium carrot, peeled and cut into small dice 1 small onion, finely chopped 2 tbsp. vegetable or canola oil 2 cups cooked white rice

Easy Fried Rice

By Tracy

2 Person
15 Minutes
0 Calories
We tested every variable to bust some common fried-rice myths and found that it's a much more forgiving dish than people tend to think. Fried rice is a great way to use up leftovers, but there's no reason you can't use a batch of freshly cooked white rice instead. This recipe produces vegetable-studded fried rice with individual grains, lightly seasoned to allow the flavor of the rice to shine.

Ingredients

  • 4 frozen peas

  • 1 large egg

  • ground white pepper

  • Kosher salt

  • 1 tsp. toasted sesame oil

  • 1 tsp. soy sauce

  • 2 medium cloves garlic, minced

  • 2 scallions, thinly sliced

  • 1 medium carrot, peeled and cut into small dice

  • 1 small onion, finely chopped

  • 2 tbsp. vegetable or canola oil

  • 2 cups cooked white rice

Method

  • 01
    If using day-old rice (see note), transfer to a medium bowl and break the rice up with your hands into individual grains before proceeding. Heat 1/2 tablespoon (7ml) vegetable oil in a wok over high heat until smoking.
  • 02
    Add half of rice and cook, stirring and tossing, until the rice is pale brown and toasted and has a lightly chewy texture, about 3 minutes. Transfer to a medium bowl. Repeat with another 1/2 tablespoon oil and remaining rice.
  • 03
    Return all the rice to the wok and press it up the sides, leaving a space in the middle. Add 1/2 tablespoon (7ml) oil to the space. Add onion, carrot, scallions, and garlic and cook, stirring gently, until lightly softened and fragrant, about 1 minute.
  • 04
    Toss with rice to combine. Add soy sauce and sesame oil and toss to coat. Season to taste with salt and white pepper.
  • 05
    Push rice to the side of the wok and add remaining 1/2 tablespoon (7ml) oil. Break the egg into the oil and season with a little salt. Use a spatula to scramble the egg, breaking it up into small bits. Toss the egg and the rice together.
  • 06
    Add frozen peas and continue to toss and stir until peas are thawed and every grain of rice is separate. Serve immediately.

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Easy Fried Rice

We tested every variable to bust some common fried-rice myths and found that it's a much more forgiving dish than people tend to think. Fried rice is a great way to use up leftovers, but there's no reason you can't use a batch of freshly cooked white rice instead. This recipe produces vegetable-studded fried rice with individual grains, lightly seasoned to allow the flavor of the rice to shine.
01 Information
  • Grade easy
  • Serving 2 servings
  • Prep Time 10 Mins
  • Cook Time 5 Mins
  • Total Time 15 Mins
02 Ingredients
4 frozen peas
1 large egg
ground white pepper
Kosher salt
1 tsp. toasted sesame oil
1 tsp. soy sauce
2 medium cloves garlic, minced
2 scallions, thinly sliced
1 medium carrot, peeled and cut into small dice
1 small onion, finely chopped
2 tbsp. vegetable or canola oil
2 cups cooked white rice
03 Method
Step 1
If using day-old rice (see note), transfer to a medium bowl and break the rice up with your hands into individual grains before proceeding. Heat 1/2 tablespoon (7ml) vegetable oil in a wok over high heat until smoking.
Step 2
Add half of rice and cook, stirring and tossing, until the rice is pale brown and toasted and has a lightly chewy texture, about 3 minutes. Transfer to a medium bowl. Repeat with another 1/2 tablespoon oil and remaining rice.
Step 3
Return all the rice to the wok and press it up the sides, leaving a space in the middle. Add 1/2 tablespoon (7ml) oil to the space. Add onion, carrot, scallions, and garlic and cook, stirring gently, until lightly softened and fragrant, about 1 minute.
Step 4
Toss with rice to combine. Add soy sauce and sesame oil and toss to coat. Season to taste with salt and white pepper.
Step 5
Push rice to the side of the wok and add remaining 1/2 tablespoon (7ml) oil. Break the egg into the oil and season with a little salt. Use a spatula to scramble the egg, breaking it up into small bits. Toss the egg and the rice together.
Step 6
Add frozen peas and continue to toss and stir until peas are thawed and every grain of rice is separate. Serve immediately.
04 Author
Tracy Tracy
647 Recipes
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