Description
A quick and easy fried rice recipe that combines day-old rice with fresh vegetables, scrambled eggs, and a savory blend of soy sauce and sesame oil. Perfect for a flavorful weeknight dinner or a satisfying side dish.
Ingredients
Scale
Rice and Vegetables
- 2 cups cooked rice (preferably day-old)
- 1/2 cup diced carrots
- 1/2 cup peas
Oils and Sauces
- 2 tablespoons vegetable oil
- 1/4 cup soy sauce
- 1 tablespoon sesame oil
Other
- 2 eggs, scrambled
- 1/4 teaspoon black pepper
Instructions
- Heat Oil: Heat vegetable oil in a large skillet or wok over medium-high heat to prepare for cooking the vegetables.
- Cook Vegetables: Add diced carrots and peas to the skillet and cook for 2–3 minutes until they become tender but still slightly crisp.
- Scramble Eggs: Push the cooked vegetables to one side of the pan. Crack in the eggs on the other side and scramble them until fully cooked.
- Add Rice: Add the day-old cooked rice to the skillet and stir everything together to combine the rice with the vegetables and eggs.
- Season and Stir-fry: Pour in soy sauce, sesame oil, and black pepper. Continue stir-frying the mixture for 4–5 minutes until the rice is heated through and evenly coated with the sauces.
- Serve: Serve the fried rice hot immediately for the best flavor and texture.
Notes
- Using day-old rice helps prevent the dish from becoming mushy by reducing moisture.
- You can customize this recipe by adding other vegetables like bell peppers or green beans.
- Adjust the soy sauce quantity to control the saltiness of the dish.
- For extra protein, consider adding cooked chicken, shrimp, or tofu.
- A wok works best for even heat distribution, but a large skillet will also do.
- To enhance flavor, garnish with chopped green onions or a sprinkle of toasted sesame seeds.
