Prep Time: 15 mins | Cook Time: 20 mins | Yield: 4 people
I love fried rice because they are super easy to prepare and customize. Packed with flavour and ready in less than twenty minutes, this fried rice is surely way better than takeout!
Ingredients
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
4 tbsp olive oil or butter divided
1/2 yellow onion diced
1/2 c. diced carrot
2 cloves garlic minced or pressed
1/2 tsp ground ginger
1/2 tsp black pepper
2 large eggs beaten
3 c. leftover unseasoned cooked rice chilled
2 tbsp soy sauce
2 tbsp seasoned rice vinegar
2 tbsp hoisin sauce
1/2 tbsp chilli garlic sauce plus more to taste
1/2 c. frozen peas
1 tsp sesame oil
salt to taste
cilantro, green onions, sesame seeds, sriracha for garnish, if desired
How to make Fried Rice
Step 1: In a large non-stick pan, melt 2 tbsp butter or heat 2 tbsp oil over medium heat.
Step 2: Add the onion, carrot, garlic, ginger, and black pepper into the pan once the butter has melted or the oil is hot. Cook the veggies for about 10 minutes, stirring until tender.
Step 3: To the side of the pan, push the veggies, then add the rest of the 2 tbsp butter or oil. Once melted or hot, pour in the egg, Scramble, and cook the egg to your desired doneness.
Step 4: Stir the veggies into the egg before adding in the rice.
Step 5: Now, stir in the soy sauce, vinegar, hoisin, chilli garlic sauce, and peas.
Step 6: Continue to cook, stirring regularly until heated through.
Step 7: Drizzle over the sesame oil and adjust the seasoning according to taste.
Step 8: Enjoy with optional garnishes.
Nutrition Facts:
Amount Per Serving (1 person): Calories 363 | Fat 16g 25% | Saturated Fat 8g 50% | Cholesterol 123mg 41% | Sodium 897mg 39% | Potassium 271mg 8% | Carbohydrates 46g 15% | Fiber 3g 13% | Sugar 6g 7% | Protein 9g 18% | Vitamin A 5969IU11 9% | Vitamin C 11mg 13% | Calcium 53mg 5% | Iron 1mg 6%
Ingredients
- 4 tbsp olive oil or butter divided
- 1/2 yellow onion diced
- 1/2 c. diced carrot
- 2 cloves garlic minced or pressed
- 1/2 tsp ground ginger
- 1/2 tsp black pepper
- 2 large eggs beaten
- 3 c. leftover unseasoned cooked rice chilled
- 2 tbsp soy sauce
- 2 tbsp seasoned rice vinegar
- 2 tbsp hoisin sauce
- 1/2 tbsp chilli garlic sauce plus more to taste
- 1/2 c. frozen peas
- 1 tsp sesame oil
- salt to taste
- cilantro, green onions, sesame seeds, sriracha for garnish, if desired
Instructions
Step 1: In a large non-stick pan, melt 2 tbsp butter or heat 2 tbsp oil over medium heat.
Step 2: Add the onion, carrot, garlic, ginger, and black pepper into the pan once the butter has melted or the oil is hot. Cook the veggies for about 10 minutes, stirring until tender.
Step 3: To the side of the pan, push the veggies, then add the rest of the 2 tbsp butter or oil. Once melted or hot, pour in the egg, Scramble, and cook the egg to your desired doneness.
Step 4: Stir the veggies into the egg before adding in the rice.
Step 5: Now, stir in the soy sauce, vinegar, hoisin, chilli garlic sauce, and peas.
Step 6: Continue to cook, stirring regularly until heated through.
Step 7: Drizzle over the sesame oil and adjust the seasoning according to taste.
Step 8: Enjoy with optional garnishes.
